This Quiche Lorraine with leeks is a rich, creamy savory tart made with tender leeks and a silky custard filling. It’s a simple yet elegant dish, perfect for brunch, lunch, or a light vegetarian dinner.
Quiche Lorraine with Leeks is a tasty and easy tart made where leeks reign. It is made quickly, and you don't need many ingredients. Try it, and you will find that you will do it more often.
How to choose the best ingredients for Quiche Lorraine with Leeks
Philadelphia cream cheese/ Creme fraiche/ Sour cream: the original stuffing for the tarts was based on sour cream and eggs. However, I tried to spice it up by adding a creamy Philadelphia cheese, sour cream, and a creme fraiche, which is also a kind of sour cream. If you do not have one ingredient, you can replace it with one of the same capacity. However, this combination is best for the creamy texture of the filling.
Leek: We use practically the entire leek for tarting. So I only cut it off at the point where the leeks spread over the leaf.
Eggs: eggs I choose fresh, large. If you have small eggs, take one more.
Grated cheese: I recommend a spicy variety to slightly accentuate the leeks' flavor.
Top Tip for Success
If you're going to make this recipe, make sure to follow this top tip!
- Use well-cleaned leeks – they often hide sand between layers
- Slice leeks thinly for even cooking and better texture
- Cook leeks gently – don’t brown them, keep them soft and sweet
- Pre-bake the crust to avoid a soggy bottom
- Don’t overfill – custard needs space to set properly
- Use room temperature eggs and cream for a smooth filling
- Season lightly – cheese already adds saltiness
- Let quiche rest 10–15 minutes before slicing
- Bake until just set – center should slightly jiggle
- Tastes great warm or at room temperature
- Store in the fridge and reheat gently for best texture
- You can freeze the unused parts of the leek and use them to add to the soup.
- You can refrigerate the grated dough for up to 2 days and freeze it for up to several months.
- Freeze leftover leek parts and use them later for soups
- Store grated dough in the fridge for up to 2 days
- Freeze the dough for several months for later use
If you like quiche, be sure to try my other ideas
Fresh Herbs Quiche A tart filled with herbs is a perfect and tasty idea for dinner or a main course. Crispy dough and creamy filling are a poetry of the senses. Be sure to try it and experience the luxury of French cuisine in your home.
Bacon Broccoli Quiche classic French quiche where bacon combines with broccoli to create a creamy filling. Easy and tasty treat on your table. This is what you must try!
Spring Onion Tart Quiche is nothing more than a tasty casserole on shortcrust pastry, filled with whatever you want, and combined with a creamy filling. Spring Onion Tart is an amazing combination of young vegetables to perfectly please your senses as you enjoy it!
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