Simple leek quiche
Prep time
Cook time
Total time
This is a very classic French recipe which is my kids' favourite. Leek when melted in a pan becomes a bit sweet so it becomes a very nice way to make kids eat vegetable. Can be eaten warm or cold, with a green salad. Ideal as a lunchbox filler.
Recipe type: quiche
Cuisine: French
pastry crust
  • 125g diced butter
  • 250g flour
  • 80g cold water
  • 1 pinch of salt and cracked pepper or any spice for a special touch.
  • 6 small leeks or 3 large
  • 1 tbs olive oil
  • 1 tbs butter
  • 3 eggs
  • 400g milk (if you prefer a creamier version, replace a part of the milk by cream)
  • a handful of cheese such as grated cheddar, emmenthal or gruyère (to your liking)
  • 2 slices of ham, cut in little squares
  • a bit of nutmeg
  • salt and pepper
  1. Start with the pastry. Put all ingredients in a food processor, stand mixer or thermo-machine or even in a bowl. Launch the pastry program or mix all ingredients (no heat required) into a ball.
  2. Wrap it in plastic wrap and put it in the fridge for at least 30 mins.
  3. Preheat oven at 160°C.
  4. Flatten the ball into a thin pastry.
  5. Butter mould or spray coconut oil.
  6. Place pastry in the mould, cut the excess, roll the top of edges a little. Using a fork prick the pastry all over to avoid the crust to rise. Place baking paper over and pour dry beans or ceramic beads to keep the pastry crust into place and avoid the sides to collapse.
  7. Put in the oven until the crust is firm, slightly golden.
  8. Prepare the filling. Wash the leeks. Using a food processor with a 2 mm slicing disk or a knife and a board cut the leek in 2 to 4 mm slices.
  9. Tip butter and oil in a frying pan. On a medium melt the leeks.
  10. In a bowl, crack the eggs, pour the milk, add salt, pepper and nutmeg. Whisk well. Add grated cheese and ham.
  11. Take the crust out of the oven when ready. Tip soft and melted leeks (gone from bright green to a more yellow green) in the quiche.
  12. Pour the egg mixture on top. Flatten it all with a spatula.
  13. Bake for 30 mins or until the top has risen and has become golden.
Recipe by The Flo at