Posts Tagged With: Quiche

The Traveling Foody – Quiche

Welcome fellow foodies.  This week we have been in the test kitchen having fun with baking quiches.  Quiche is an amazing treat to share with your family and friends any time of the day.  We would like to share with you a Leek Quiche recipe and know that you will enjoy.  We also had fun with onion and chanterelles in a quiche.

Before we share the Leek Quiche recipe some we would like to share some notes:

  • If you have favorite dough recipe go ahead and use it.
  • You can use any combination of cheeses you think that will complement the meat or vegetable filling.
  • The egg and milk ratio of the recipe will always stay the same.
  • You can add more or less cheese to your recipe.  We liked 1 ½ cup total.
  • Your meat or vegetable amount should total around 2 cups.

With that said lets bake!

Caramelized Leek Quiche

Caramelized Leek Quiche


  • 1 Pie Crust
  • 2 tablespoons extra-virgin olive oil
  • 3 leeks, whites and light green parts only, halved lengthwise, sliced crosswise 1/4-inch thick
  • 2 teaspoons fresh thyme leaves
  • Coarse salt and freshly ground pepper
  • 1 1/2 cups freshly grated Gruyere cheese
  • 3 large eggs
  • 1 large egg yolk
  • 1/2 cup milk
  • 1/2 cup heavy cream


Roll out dough to a 12-inch circle. Fit dough into a 9-inch round fluted tart pan with a removable bottom, pressing into edges. If you do not have a removable bottom, that is okay. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over to create an edge that extends 1/4-inch above the pan. Lightly prick bottom of dough all over with a fork. Chill until firm about 30 minutes.

Preheat oven to 375 degrees. Line bottom of dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 30 minutes. Remove parchment paper and weights; continue baking until lightly golden all over, 10 to 15 minutes more. Cool tart shell completely on a wire rack.

Heat olive oil in a medium skillet over medium heat. Add leeks and thyme and cook, stirring occasionally, until leeks soften and begin to brown, 10 to 15 minutes. Season with salt and pepper.

Sprinkle half of the cheese over the bottom of the tart shell, top with cooked leek mixture and sprinkle with remaining cheese. In a medium bowl, whisk together eggs, yolk, milk, cream, and a pinch of salt and pepper. Pour mixture over leeks and cheese. Bake until puffed and golden brown, 30 to 35 minutes. Transfer to a wire rack to cool 10 minutes before serving, or serve at room temperature.

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