Apple pie with leeks and gruyère

Author: Les Cultures de chez nous
Tarte aux pommes, aux poireaux et au Gruyère, sans gluten
Preparation 30
Baking 60
Portions 6
Freezing No


  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 30 ml (2 tablespoons) of butter
  • 60 ml (1/4 cup) of breadcrumbs
  • 2 apples
  • 30 ml (2 tablespoons) of lemon juice
  • 15 ml (1 tablespoon) of flour
  • 4 eggs
  • 375 ml (1½ cup) of milk
  • 250 ml (1 cup) of grated gruyère cheese
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  • Preheat oven at 375°F (190°C). Brush a pie pan of 9 inches (22,5 cm) with 10 ml (2 teaspoons) of butter. Spread sides and bottom of pie pan with breadcrumbs. Peel apples and slice into cubes. Spray with lemon juice.
  • Roast sliced leeks and apples with remaining butter. Salt and pepper. Cook at low heat for 10 minutes while stirring from time to time. Be sure that all liquid evaporates. Add flour and mix well. Pour into pie pan.
  • Whisk eggs with milk and half the cheese. Pour over apples and leeks mixture and spread with remaining cheese. Oven bake 30 minutes or until a knife set inside the pie gets out clean. Remove from oven and cool down for 5 to 10 minutes before serving.

Chef's notes