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.
73 K 4/5 (12 reviews)
1 hour 40 min.
Easy
1 quiche
11 IngredientsLast modified on: April 17th 2022
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
Change measures:
Times for this recipe
Preparation: 50 min.
Resting: 5 min.
Cooking: 45 min.
All in all: 1 hour 40 min.
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
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.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 410 RDI=160 % | 1,320 RDI=130 % | 1,560 RDI=240 % | 4,440 RDI=220 % | 18,590 RDI: 220 % |
| Per 100 g | 20 RDI=9 % | 80 RDI=7 % | 90 RDI=10 % | 260 RDI=10 % | 1,090 RDI: 10 % |
How much will it cost?
- For 1 quiche : £6.20
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Quiche filling mixture
You can get more informations, or check-out other recipes which use it, for example: Thin endive tart, Quiche Lorraine, Country filo tart, Quiche Bretonne, Salmon and spinach quiche, ... See them all 11
Shortcrust pastry (pâte brisée)
You can get more informations, or check-out other recipes which use it, for example: Salmon and spinach quiche, Tarte à l'coloche, Quiche Lorraine, French custard tart, Gisèle's Pasties, ... See them all 15
Cooked potatoes
Like these other recipes: Gratin of beet tops and potatoes, Seb's Italian-style aperitif slices, Polish-style beetroot salad, Green beans and potatoes with Morbier cream sauce, Creamy artichokes, ... See them all 51
Small pieces of bacon
Like these other recipes: Special Cheese and Walnut Sticks, Split peas "à la française", bread-crust quiche, Chicken pie, Vol-au-vent, ... See them all 41
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020339 K5 1 hour 15 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011360 K4.0 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025295 K 24.5 3 hours 8 min.
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016244 K4.4 2 hours 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.