Deep leek and potato quiche
The French make a "tourte" that is smaller and deeper than a normal quiche. This recipe makes the most of this difference: it has plenty of texture and flavour, with bacon, potatoes, leeks, two different cheeses, and an egg and cream filling poured over.
13,4603.9/5 for 10 ratings
Grade this recipe: Last modified on: December 30th 2019
For 1 quiche, you will need:
- 0
300 g Shortcrust pastry (pâte brisée) - 1
250 g cooked potato - 2
40 g Comté cheese - 3
40 g Cheddar cheese - 4
150 ml milk - 5
150 ml liquid cream - 6
2 eggs - 7
2 egg yolks - 8
1 leek - 9
1 spring onion (scallion) - 10
2 tablespoons olive oil - 11
200 g small pieces of bacon - 12
salt - 13
pepper - Total weight: 1,645 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 48 min. | 5 min. | 43 min. | 1 hour 36 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
A day or two ing the fridge, covered with plastic film.Step by step recipe
Stage 1 - 7 min.
We'll be using a deep 8 inch (20 cm) dessert ring, rather than a tin or mould for this quiche.
Roll out 300 g Shortcrust pastry (pâte brisée) to the size of the ring + the height of the sides.
Roll out 300 g Shortcrust pastry (pâte brisée) to the size of the ring + the height of the sides.
Stage 2 - 3 min.
Sit the ring on a sheet of cooking parchment laid on a baking sheet.
Line the ring with the pastry, leaving the excess hanging over the edge, and put to wait in the fridge.
Line the ring with the pastry, leaving the excess hanging over the edge, and put to wait in the fridge.
Stage 3 - 4 min.
Stage 4 - 6 min.
Grate 40 g Comté cheese and 40 g Cheddar cheese.
Stage 5 - 5 min.
Prepare the quiche filling by mixing together 150 ml milk, 150 ml liquid cream, 2 eggs and 2 egg yolks, plus salt and pepper, in a bowl with a whisk.
Set aside.
Set aside.
Stage 6 - 10 min.
Stage 7 - 8 min.
Pour 2 tablespoons olive oil into a frying pan on high heat. When good and hot, add 200 g small pieces of bacon.
Fry until nicely browned, then transfer to a plate, leaving the fat in the pan. Put the pan back on the heat.
Fry until nicely browned, then transfer to a plate, leaving the fat in the pan. Put the pan back on the heat.
Stage 8 - 1 min.
Add the chopped onion and cook in the bacon fat for 1 minute.
Stage 9 - 4 min.
Add the leek, salt and pepper. Cook for a few minutes until the leek becomes translucent.
Stage 10 - 1 min.
Then add the bacon...
Stage 11 - 2 min.
...and the sliced potatoes. Mix well.
Turn off the heat.
Turn off the heat.
Stage 12 - 4 min.
Preheat the oven to 390°F (200°C).
Take the pastry case in its ring, now very cold, out of the fridge, and trim off any excess pastry.
Prick all over the bottom of the pastry with a fork.
Take the pastry case in its ring, now very cold, out of the fridge, and trim off any excess pastry.
Prick all over the bottom of the pastry with a fork.
Stage 13 - 2 min.
Fill with the vegetable and bacon mixture.
Stage 14 - 2 min.
Scatter the grated cheese evenly over the top.
Stage 15 - 2 min.
And pour over the quiche filling mixture.
Stage 16 - 30 min.
Bake for about 30 minutes.
Stage 17 - 5 min.
Leave to cool for 5 minutes before slipping off the ring and use the paper to help slide the quiche onto its serving plate.
Stage 18
Slice into portions to suit your own and your guests' appetites.
Remarks
If spring onions are out of season, use a normal onion. In this case, add a touch of green, if possible, with some chopped parsley at stage 10.
For the two cheeses, if you don't have Comté or Cheddar, use another cheese of your choice, but preferably a hard-paste type, with a strong flavour, such as Parmesan or mature mimolette.
For the two cheeses, if you don't have Comté or Cheddar, use another cheese of your choice, but preferably a hard-paste type, with a strong flavour, such as Parmesan or mature mimolette.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,083 Kcal or 12,908 Kj | 100 gr | 208 gr | 347 gr |
| 154 % | 39 % | 20 % | 53 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 187 Kcal or 783 Kj | 6 gr | 13 gr | 21 gr |
| 9 % | 2 % | 1 % | 3 % |
| Per quiche | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,083 Kcal or 12,908 Kj | 100 gr | 208 gr | 347 gr |
| 154 % | 39 % | 20 % | 53 % |
How much will it cost?
- For 1 quiche : 7.20 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Salmon and spinach quiche, Salmon and leek fondue tart, Potimarron and Parmesan tart, Quiche Lorraine, French custard tart, ... All |
| Cooked potato: You can check-out other recipes which use it, like for example: Crispy potato galette with leeks, Beetroot and fried chicken salad, Baked Camembert with Walnuts, Oven omelette, Tartiflette, ... All |
| Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Rabbit with mustard, Dipping bread with cheese, Split peas "à la française", African style chicken, Alsatian-style salad, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Dublin fruit scones, Polenta, Potimarron (Japanese chestnut pumpkin) purée, Little vanilla, clementine and chestnut verrines, Mustard baps, ... All |
Other recipes you may also like
Jura bread
This speciality bread is full of all the character of the Jura: dry white wine (made with Savagnin grapes, of course), diced Comté cheese and toasted walnuts."Jurassic bread" was is first name... The loaves can be made long, as shown here, or as small rolls. This is ideal as an aperitif snack,...4,6664.4/5 for 12 ratings 6 hours 9 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.105,4395/5 for 1 ratings 1 hour
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...117,312 15/5 for 1 ratings 26 min.
Surprise bread
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.76,976 14.5/5 for 8 ratings 6 hours 24 min.
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.638 1 hour 26 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-07-12)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question