Deep leek and potato quiche


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.
27K 11 3.9
Grade this recipe:

Last modified on: December 30th 2019

Keywords for this recipe:TartQuicheLeeksPotatoesCountrysideFarmersBacon

For 1 quiche, you will need:

Change these quantities to make: 1 quiche 2 quiches 3 quiches

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart 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.
Deep leek and potato quiche : Photo of step #1
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.

Stage 2 - 3 min.
Deep leek and potato quiche : Photo of step #2
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.

Stage 3 - 4 min.
Deep leek and potato quiche : Photo of step #3
Slice 250 g cooked potatoes.

Set aside.

Stage 4 - 6 min.
Deep leek and potato quiche : Photo of step #4
Grate 40 g Comté cheese and 40 g Cheddar cheese.

Stage 5 - 5 min.
Deep leek and potato quiche : Photo of step #5
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.

Stage 6 - 10 min.
Deep leek and potato quiche : Photo of step #6
Prepare 1 leek and chop finely.

Do the same with 1 spring onion (scallion).

Set aside.

Stage 7 - 8 min.
Deep leek and potato quiche : Photo of step #7
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.

Stage 8 - 1 min.
Deep leek and potato quiche : Photo of step #8
Add the chopped onion and cook in the bacon fat for 1 minute.

Stage 9 - 4 min.
Deep leek and potato quiche : Photo of step #9
Add the leek, salt and pepper. Cook for a few minutes until the leek becomes translucent.

Stage 10 - 1 min.
Deep leek and potato quiche : Photo of step #10
Then add the bacon...

Stage 11 - 2 min.
Deep leek and potato quiche : Photo of step #11
...and the sliced potatoes. Mix well.

Turn off the heat.

Stage 12 - 4 min.
Deep leek and potato quiche : Photo of step #12
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.

Stage 13 - 2 min.
Deep leek and potato quiche : Photo of step #13
Fill with the vegetable and bacon mixture.

Stage 14 - 2 min.
Deep leek and potato quiche : Photo of step #14
Scatter the grated cheese evenly over the top.

Stage 15 - 2 min.
Deep leek and potato quiche : Photo of step #15
And pour over the quiche filling mixture.

Stage 16 - 30 min.
Deep leek and potato quiche : Photo of step #16
Bake for about 30 minutes.

Stage 17 - 5 min.
Deep leek and potato quiche : Photo of step #17
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
Deep leek and potato quiche : Photo of step #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.

Keeping:

A day or two ing the fridge, covered with plastic film.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
3,083 Kcal or 12,908 Kj100 gr208 gr347 gr
154 %39 %20 %53 %
Per 100 g
Energetic valueProteins CarbohydratesFats
187 Kcal or 783 Kj6 gr13 gr21 gr
9 %2 %1 %3 %
Per quiche
Energetic valueProteins CarbohydratesFats
3,083 Kcal or 12,908 Kj100 gr208 gr347 gr
154 %39 %20 %53 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Shortcrust pastry (pâte brisée)Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Potimarron and Parmesan tart, Rata-tart, Leek and Mimolette tart, Mexican tart, Gisèle's Pasties, ... All
Cooked potatoCooked potato: You can check-out other recipes which use it, like for example: Potatoes with smoked salmon, Stuffed mushrooms au gratin, Erika's ceviche, Eggs Comtoise, Oven omelette, ... All
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Aperitif rolls, Special Cheese and Walnut Sticks, Eggs en Cocotte à la Française, Pasta with mustard-cream sauce, Split peas "à la française", ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Crème de foie gras, Two-cheese quiche, Cornmeal baps for Anne, Potato gratin, Alsatian apple tart, ... All

Other recipes you may also like

The fastest type of hob
The fastest type of hob
You may have asked yourself already: between gas, electric and induction, which is the quickest? Let's try the experiment...
84K4 22 min.
The avocado stone stops the flesh turning brown
The avocado stone stops the flesh turning brown
Tradition says: "if you leave the avocado stone in a purée or guacamole you have just made, it will not turn brown". True or false? Let's try the experiment...
58K 14.1
Mustard baps
Mustard baps
These baps are perfect burger buns: soft, with a distinctive mustard flavour and the added crunchy texture of toasted mustard seeds. These will give your burgers a gentle hint of mustard, but without the normal "bite".
18K 2 4 hours 45 min.
European glass
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
205K5 2 hours 29 min.
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
647K5 8 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-08-01)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page