Potatoes and leeks quiches

Author: Les Cultures de chez nous
Images poireaux
Preparation 75
Baking 75
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
LeeksFind our bag in yourlocal grocery store

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  • Preheat oven at 350°F (180°C).
  • Crust
  • Cook potatoes into salted boiling water for 10 minutes. Drain and peel potatoes. Slice 2 potatoes into fine slices over thickness and slice the other one into fine slices but over its lenght. Set aside.
  • In a large pan, brown over both sides round potato slices into 30 ml (2 tablespoons) of oil. Gradually set aside on paper towels. Brown the same way larger potato slices into the remaining oils.
  • Cover bottom of a springmold of 23 cm (9 inches) with round potato slices by stacking it to cover well every part of the mold's bottom. Set larger potato slices over sides of the mold by stacking it to make great borders. 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 surplus.
  • Melt leeks into cooking juice. Salt and pepper. Set aside.
  • Divide at the bottom of the crust and set leeks over it. Sprinkle cheese.
  • In a bowl, mix eggs, egg yolks and cream. Pour over leeks.
  • Set mold over a plate and oven bake at the bottom of the oven for 45 minutes. If garnishing browns too much, cover with aluminium paper. Verify baking by setting a knife inside the quiches. If the knife gets out clean, it's ready.

Chef's notes