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.
74 K 4/5 (12 reviews)
1 hour 40 min.
Easy
3 quiches
11 IngredientsLast modified on: April 17th 2022
For 3 quiches, you will need:
- 1
1 lb + 15.7 oz shortcrust pastry (pâte brisée) - 2
1 lb + 10.4 oz cooked potatoes - 3
4.2 oz Comté cheese - 4
4.2 oz Cheddar cheese - 5
quiche filling mixture - 6
3 leeks - 7
3 spring onions (scallions) - 8
6 tablespoons olive oil - 9
1 lb + 5.1 oz small pieces of bacon - 10
salt - 11
pepper
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 1 lb + 15.7 oz shortcrust pastry (pâte brisée) to the size of the ring + the height of the sides.
Roll out 1 lb + 15.7 oz 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 4.2 oz Comté cheese and 4.2 oz Cheddar cheese.
Stage 5 - 5 min.
Stage 6 - 10 min.
Stage 7 - 8 min.
Pour 6 tablespoons olive oil into a frying pan on high heat. When good and hot, add 1 lb + 5.1 oz 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 | 1,220 RDI=470 % | 3,970 RDI=380 % | 4,670 RDI=710 % | 13,320 RDI=670 % | 55,770 RDI: 670 % |
| 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 3 quiches : 22.10 €
- 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: bread-crust quiche, Salmon and spinach quiche, Thin endive tart, Leek and fresh tuna tart, Quiche Bretonne, ... See them all 12
Shortcrust pastry (pâte brisée)
You can get more informations, or check-out other recipes which use it, for example: Quiche Lorraine, Leek and Mimolette tart, Potimarron and Parmesan tart, Black sesame flan, Tarte à l'coloche, ... See them all 16
Cooked potatoes
Like these other recipes: Thin spinach and potato tart, Green bean and potato salad with paprika, Frichti from Bruxelles, The strange gratin, Oven omelette, ... See them all 53
Small pieces of bacon
Like these other recipes: Bistro-style cabbage salad, Dipping bread with cheese, Split peas "à la française", Oven omelette, Cocotte eggs with Comté, ... See them all 41
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