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Quiche aux Poireaux

Serves 4 to 6 Entree vegetarian

Quiche aux Poireaux

Quiche aux Poireaux finds its roots in the everyday kitchens of Alsace and Lorraine, where it is a staple of home-cooked meals. The aroma of baking pastry and leeks is a familiar call to the table, signaling a moment to pause and savor the comforting simplicity of regional flavors. In these regions, a quiche is more than a dish; it's a warm embrace on a cool day, a reminder of the culinary traditions that ground daily life.

Each bite of this quiche offers a creamy, rich blend of tender leeks and nutty Gruyère, enveloped in a buttery crust that flakes delicately. The harmony of eggs, cream, and milk creates a custard that is both light and satisfying, seasoned simply with salt and pepper to let the ingredients shine. This is everyday elegance, served warm from the oven, inviting you to enjoy the uncomplicated pleasures of French home cooking.

Ingredients

  • 19-inch pastry crust
  • 3leeks — white parts sliced and washed
  • 3eggs
  • 250 mlheavy cream
  • 100 mlwhole milk
  • 80 gGruyère — grated
  • 2 tbspbutter
  • to tastefine salt and black pepper

Method

  1. Begin by preparing the leeks. Trim off the dark green tops and root ends of the 3 leeks, then slice them lengthwise. Rinse thoroughly under cold water to remove any grit, then slice them into thin half-moons. This ensures even cooking and a tender texture throughout the quiche.
  2. Grate 80 g of Gruyère cheese and set it aside. Crack 3 eggs into a mixing bowl, then add 250 ml of heavy cream and 100 ml of whole milk. Whisk together until smooth, ensuring the mixture is well combined for a uniform custard consistency.
  3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced leeks and a pinch of fine salt. Cook, stirring occasionally, until the leeks are soft and translucent, about 7 to 10 minutes. They should be tender and fragrant, without browning.
  4. Preheat your oven to 180°C (350°F). Place the 9-inch pastry crust into a tart pan, pressing it gently into the edges. Prick the bottom with a fork to prevent bubbling during baking.
  5. Spread the cooked leeks evenly over the base of the pastry crust. Pour the egg and cream mixture over the leeks, ensuring it fills the crust evenly. Sprinkle the grated Gruyère cheese on top, distributing it uniformly for a golden, bubbly finish.
  6. Place the quiche in the preheated oven. Bake until the filling is set and the top is golden brown, approximately 30 to 35 minutes. The quiche should have a slight jiggle in the center when gently shaken, indicating a creamy texture without being runny.
  7. Remove the quiche from the oven and let it cool for a few minutes before slicing. Taste for salt and pepper, adjusting if necessary. Serve warm, allowing the rich, savory aroma to invite everyone to the table.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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