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French Leek Quiche with Comté Cheese

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French leek quiche is a classic winter weeknight dinner in France. Plant-based and prepared with Comté cheese, this dish is full of comforting flavors.
  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 servings 1x
  • Category: Quiches and pizzas
  • Cuisine: French

French leek quiche is a classic winter weeknight dinner in France and perfect after a long day skiing. Entirely plant-based and prepared with Comté cheese (you can use Gruyère too), this dish is full of comforting flavors. Pair with a glass of white wine and you’ve got it all!

Ingredients

Scale

For the dough:

  • 1 stick (125g) unsalted butter
  • 1½ cup (180g) all-purpose flour
  • 2–3 Tablespoons cold water

For the filling:

  • 3 large leeks, white and light green part only
  • 5.3 ounces (150g) Comté cheese*
  • 1 Tablespoon semolina
  • 3 large eggs
  • 3/4 cup + 1 Tablespoon (20 cl) heavy whipped cream
  • 1/4 teaspoon ground nutmeg
  • Sat and freshly ground pepper

Instructions

For the dough:

  1. Preheat the oven to 390°F (200°C). Dice the butter and mix quickly with the flour and the water until the ingredients stick together and form a firm dough.
  2. Roll a large disk and line a spring form with the crust, about 9-inch (22-23 cm) in diameter.

For the filling:

  1. Cut away the root and dark green leaves from the leeks and cut in half lengthwise. Run under cold water to remove sand. Cook in a high volume of boiling water with salt, until leek are soft and tender. Drain in a colander, pat-dry gently with paper towel, and set aside.
  2. In a medium size bowl, beat the eggs with the cream and season with salt, pepper and nutmeg.
  3. Slice two thirds of the Comté cheese (3.5 ounces/100g) into thick layers and spread out at the bottom of the pie crust. Sprinkle with semolina all over to prevent the leek from being too juicy and soaking the dough. Cut leek roughly and spread all over the pie.
  4. Finally pour the egg mixture over the pie, and grate the remaining one third of the cheese (1.7 ounces/50g) on top.
  5. Bake for about 30 minutes and serve warm, alongside with a glass of white wine.

Notes

* If you have a hard time to find Comté cheese, you can replace with Gruyère cheese or any other hard cheese with strong notes.

Advance preparation: The crust will keep for a few days in the refrigerator and freezes well. The finished quiche will keep for up to a week. Warm in a low oven before serving.

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https://www.delscookingtwist.com/french-leek-quiche-with-comte-cheese/