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.
70 K 4/5 (12 reviews)
1 hour 40 min.
Easy
2 quiches
11 IngredientsLast modified on: April 17th 2022
For 2 quiches, you will need:
- 1
600 g shortcrust pastry (pâte brisée) - 2
500 g cooked potatoes - 3
80 g Comté cheese - 4
80 g Cheddar cheese - 5
1 kg quiche filling mixture - 6
2 leeks - 7
2 spring onions (scallions) - 8
4 tablespoons olive oil - 9
400 g small pieces of bacon - 10
salt - 11
pepper - Total weight: 3,410 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 600 g shortcrust pastry (pâte brisée) to the size of the ring + the height of the sides.
Roll out 600 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 80 g Comté cheese and 80 g Cheddar cheese.
Stage 5 - 5 min.
Stage 6 - 10 min.
Stage 7 - 8 min.
Pour 4 tablespoons olive oil into a frying pan on high heat. When good and hot, add 400 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 | 810 RDI=310 % | 2,650 RDI=250 % | 3,110 RDI=470 % | 8,880 RDI=440 % | 37,180 RDI: 440 % |
| Per 100 g | 20 RDI=9 % | 80 RDI=7 % | 90 RDI=10 % | 260 RDI=10 % | 1,090 RDI: 10 % |
| Per quiche | 410 RDI=160 % | 1,320 RDI=130 % | 1,560 RDI=240 % | 4,440 RDI=220 % | 18,590 RDI: 220 % |
How much will it cost?
- For 2 quiches : 14.75 €
- Per quiche : 7.40 €
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: Quiche Bretonne, Filo leeks and cheese tart, Cabbage and cheddar quiche, Salmon and spinach quiche, Quiche Lorraine, ... See them all 11
Shortcrust pastry (pâte brisée)
You can get more informations, or check-out other recipes which use it, for example: Gisèle's Pasties, Mexican tart, Potato and cheese pie, Salmon and spinach quiche, Potimarron and Parmesan tart, ... See them all 15
Cooked potatoes
Like these other recipes: Tortilla Comtoise, Gratin of Endives with Mont d'Or, Salmon marinated like herring, Comtois surprise bread, Gratin Parmentier, ... See them all 51
Small pieces of bacon
Like these other recipes: Ramekins of duchess potatoes, Maroilles cheese quiche, Warm haricot bean salad, Bistro-style cabbage salad, Lumberjack turnovers, ... See them all 41
Other recipes you may also like
Tomato sauce (for pizzas)
This is the sauce to put on pizza bases before the toppings.October 19th 2010526 K4.3 1 hour 15 min.
Mushroom velouté
This smooth, creamy soup with its lovely mushroom flavour is quick and easy to make.May 10th 2023150 K4 55 min.
Nougatine
Nougatine is a delicious nut toffee: caramel mixed with toasted flaked almonds. Not a dessert in itself, it is often used to decorate cakes and pastries. But those who enjoy good things are sure to want to eat it on its own!March 29th 2018333 K4 35 min.
Simple maple-syrup tart
It would be hard to find a simpler tart recipe: just sweetcrust pastry filled with maple syrup, then baked.November 5th 201457 K4.2 50 min.
Stuffed artichokes au gratin
For this recipe we'll attempt to use the whole of the artichoke: the heart, of course, but also the leaf bases in bechamel sauce with mushrooms and shallots, as a tasty filling for the hearts.May 10th 2023105 K5 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.