Leeks and apples quiche

Author: Les Cultures de chez nous
Images poireaux
Preparation 15
Baking 50
Portions 6
Freezing No


  • Dough pastry up to choice
  • Honey Dijon's mustard
  • 8 roughly chopped bacon slices
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 250 ml (1 cup) of Cortland's cooking apples flesh into cubes
  • 4 whisked eggs
  • 310 ml (1 1/4 cup) of milk
  • 125 ml (1/2 cup) of grated Emmenthal cheese
  • 125 ml (1/2 cup) grated Mozzarella cheese
  • Pinch of nutmeg
  • Salt and pepper up to taste
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  • Preheat oven at 400 °F (205 °C).
  • Set dough pastry in a quiche mold of 10 inches (25 cm). Brush bottom of crust with honey Dijon's mustard up to taste. Set aside.
  • In a pan, brown bacon at medium heat for 3 minutes while stirring. Add Les Cultures de chez nous sliced leeks and cook 5 minutes while stirring often.
  • Set drained leeks and bacon onto crust. Add apples cubes and mix carefully with a wooden spoon. Set aside.
  • In another bowl, mix ingredients left then add a pinch of nutmeg. Salt and pepper up to taste.
  • Pour mixture into quiche mold.
  • Oven bake 30 to 40 minutes or until quiche center lightly puff and its top well browned.
  • Remove from oven and cool down for 10 minutes before serving.

Chef's notes