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.
21,7653.9/5 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 ... ?
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?
- 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: Quiche Lorraine, Rata-tart, Salmon and leek fondue tart, Potimarron and Parmesan tart, French custard tart, ... All |
| Cooked potato: You can check-out other recipes which use it, like for example: Artichokes with beef, Pollack Parmentier, Beetroot and fried chicken salad, Eggs Comtoise, Comtois surprise bread, ... All |
| Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Crispy spinach rolls, Rabbit civet, Aperitif rolls, Fillet of pollack cooked in two stages, Warm haricot bean salad, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Confectioner's custard (Crème pâtissière, or French pastry cream), Doughnuts, Chocolate eclairs, Alsatian apple tart, Household cake (Gâteau de ménage), ... All |
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...77,0123.5/5 for 2 ratings 12 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.107,3994/5 for 1 ratings 7 min.
Quail egg canapés
This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.104,6775/5 for 13 ratings 54 min.
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.116,146 23.7/5 for 3 ratings 7 hours 54 min.
Salmon chard rolls
For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon sabayon, or the sauce of your choice.51,0573.8/5 for 12 ratings 1 hour 21 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-02-28)
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