Potatoes and leeks quiche

Author: Les Cultures de chez nous
Images poireaux
Preparation 30
Baking 45
Portions 6
Freezing No


  • Crust:
  • 3 large Idaho potatoes
  • 75 ml (1/3 cup) of olive oil
  • Garnishing:
  • 10 bacon slices of 5 mm (1/4 inch) thick, sliced into small strips (about 400 gr)
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • Salt and pepper
  • 250 ml (1 cup) of grated medium Cheddar cheese
  • 2 eggs
  • 2 egg yolks
  • 500 ml (2 cups) of cooking cream
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  • Preheat oven at 350°F (180°C).
  • Crust:
  • Cook potatoes with salted boiling water for 10 minutes. Drain and peel potatoes. Slice 2 potatoes into fine slices over thickness and the other one into fie slices but on it lenght. Set aside.
  • In a large pan, brown both sides of round potato slices into 30 ml (2 tablespoons) of oil. Graually set aside over paper towels. Brown the same way large potato slices into oils left.
  • Cover bottom of a springform mold of 23 cm (9 inch) with round potato slices by stacking it to cover well every parts at the bottom of the mold. Lay larger slices over sides, and stack it to form a great crust. Set aside.
  • Garnishing:
  • In the same pan, brown bacons strips until crispy. Set over paper towels. Set aside 30 ml (2 tablespoons) of cooking juice and throw away what's left.
  • Melt leeks into bacon juice. Salt and pepper. Set aside.
  • Divide bacon at the bottom of the potatoes crust and lay leeks over it all. Spread with cheese.
  • In a bowl, mix eggs, egg yolks and cream. Pour over leeks.
  • Set mold over a plate and cook at the bottom of the oven for 45 minutes. If garnishing tends to over brown, cover with aluminium paper. Verify cooking by setting a knife inside the quiche. If the knife gets out clean, it's ready.

Chef's notes