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Deep leek and potato quiche

Name: Deep leek and potato quiche
Prep time: 48 min
Cook time: 43 min
Total time: 1 h 36 min
Yield: 1 quiche
Cuisine: French
Ingredients: 300 g shortcrust pastry (pâte brisée); 250 g cooked potatoes; 40 g Comté cheese; 40 g Cheddar cheese; 500 g quiche filling mixture; 1 leek; 1 spring onion (scallion); 2 tablespoons olive oil; 200 g small pieces of bacon; Salt; Pepper

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.

95 K 4/5 (12 reviews)577524

Duration

1 hour 40 min.

Difficulty

Easy

Last modified on: October 27^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 1 quiche, you will need:

1 300 g shortcrust pastry (pâte brisée)
2 250 g cooked potatoes
3 40 g Comté cheese
4 40 g Cheddar cheese
5 500 g quiche filling mixture
6 1 leek
7 1 spring onion (scallion)
8 2 tablespoons olive oil
9 200 g small pieces of bacon
10 Salt
11 Pepper
Total weight: 1,705 grams

Times for this recipe

Preparation

50 min.

Resting

5 min.

Cooking

45 min.

All in all

1 hour 40 min.

Preparation 50 min.

Resting 5 min.

Cooking 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 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.

Step 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.

Step 3 - ⌛ 4 min.

Slice 250 g cooked potatoeses.

Set aside.

Step 4 - ⌛ 6 min.

Grate 40 g Comté cheese and 40 g Cheddar cheese.

Step 5 - ⌛ 5 min.

Prepare 500 g quiche filling mixture.

Set aside.

Step 6 - ⌛ 10 min.

Prepare 1 leek and chop finely.

Do the same with 1 spring onion (scallion).

Set aside.

Step 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.

Step 8 - ⌛ 1 min.

Add the chopped onion and cook in the bacon fat for 1 minute.

Step 9 - ⌛ 4 min.

Add the leek, salt and pepper. Cook for a few minutes until the leek becomes translucent.

Step 10 - ⌛ 1 min.

Then add the bacon...

Step 11 - ⌛ 2 min.

...and the sliced potatoes. Mix well.

Turn off the heat.

Step 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.

Step 13 - ⌛ 2 min.

Fill with the vegetable and bacon mixture.

Step 14 - ⌛ 2 min.

Scatter the grated cheese evenly over the top.

Step 15 - ⌛ 2 min.

And pour over the quiche filling mixture.

Step 16 - ⌛ 30 min.

Bake for about 30 minutes.

Step 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.

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.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	6 g RDI=9 %	13 g RDI=5 %	21 g RDI=28 %	260 kcal RDI=13 %	1,086 kJ RDI=13 %
Whole recipe	105 g RDI=161 %	214 g RDI=81 %	354 g RDI=485 %	4,418 kcal RDI=221 %	18,498 kJ RDI=221 %