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.
75 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 : 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: Leek and fresh tuna tart, Quiche Bretonne, bread-crust quiche, Filo leeks and cheese tart, Maroilles cheese quiche, ... See them all 13
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, Rata-tart, French custard tart, Salmon and leek fondue tart, ... See them all 16
Cooked potatoes
Like these other recipes: Baker's chicken and potato tart, Gratin of Endives with Mont d'Or, Crispy potato and mushroom brik rolls, Gratin of beet tops and potatoes, Polish-style beetroot salad, ... See them all 54
Small pieces of bacon
Like these other recipes: Ramekins of duchess potatoes, Lumberjack turnovers, Vol-au-vent, Alsatian-style salad, Bacon rolls, ... See them all 41
Other recipes you may also like
Scallops with green asparagus tips and parmesan
In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.February 21th 2011249 K4.1 40 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 2025298 K 24.5 3 hours 8 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020534 K 44.2 14 hours 30 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...December 16th 20245.27 M 64.2 4 days 15 hours 50 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...April 3rd 20201.71 M 304.0 7 days 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-03)
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.