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.
30K 11 3.9
Last modified on: December 30th 2019
Keywords for this recipe:TartQuicheLeeksPotatoesCountrysideFarmersBaconFor 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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
Keeping
A day or two ing the fridge, covered with plastic film.
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?
Source
Home made.
This recipe uses (among others)
 | Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Paté en croute (terrine in a pie crust), Quiche Lorraine, Rata-tart, Salmon and spinach quiche, Gisèle's Pasties, ... All |
 | Cooked potato: You can check-out other recipes which use it, like for example: Oven omelette, Thin spinach and potato tart, Comtois surprise bread, Baked Camembert with Walnuts, Creamy artichokes, ... All |
 | Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Crispy spinach rolls, Fillet of pollack cooked in two stages, Rabbit with mustard, Spaghetti Carbonara, Maroilles cheese quiche, ... All |
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream, Choux pastry (pâte à choux), Two-cheese quiche, Savoury mini-madeleines with 2 cheeses, Crusty pistachio, almond and apricot flan, ... All |
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