Goat cheese and leeks quiche

Author: Les Cultures de chez nous
Quiche au fromage de chèvre et poireaux
Preparation 15
Baking 30
Portions 4
Freezing No


  • 250 gr (about 1/2 pound) of pie dough
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 375 ml (1 1/2 cup) of 15% cooking cream
  • 125 gr of diced goat cheese
  • 4 minced prosciutto slices
  • 30 ml (2 tablespoons) of butter
  • 3 eggs
  • Optional :
  • 5 ml (1 teaspoon) of chopped fresh thyme
  • 60 ml (1/4 cup) of chopped hazelnuts
LeeksFind our bag in yourlocal grocery store

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  • Preheat oven at 180 ºC (350 ºF).
  • Set dough over a floured work surface into a rectangle of 38 cm x 16 cm (15 inches x 6,5 inches) or into a circle of 25 cm (10 inches). Set in a rectangular mold of 33 cm x 11 cm (13 inches x 4,5 inches) or a round mold of 20 cm (8 inches). Prick dough with a fork and set aside at fresh.
  • In a pan, heat butter at medium heat. Cook leeks for 3 to 4 minutes. Remove from heat and cool down.
  • Whisk eggs with cream and, if desired, thyme. Salt and pepper. Divide leeks, cheese, prosciutto and, if desired, hazelnuts over dough. Pour eggs mixture.
  • Oven bake 30 to 35 minutes, until it's cooked.

Chef's notes

With its high fibers intake and diuretics propriety, leek is known to favorise cleaning of the digestive system. It's a great sources of vitamins and minerals, like vitamin C, vitamin B6, magnesium, copper and calcium, leek is a complete and tasty vegetable which should be more often shown on menus.