Potato and Leek Quiche
This leek and potato quiche features tender, golden shredded potatoes and buttery leeks baked in a flaky crust with a rich, savory custard and sharp white cheddar.
Servings: 8 slices
Calories: 301kcal
Equipment
- 1 (9 or 10-inch) glass or ceramic pie dish
- 1 Large skillet for cooking the filling
- box grater
- 1 Sharp knife & cutting board
- 1 Colander
- 2 Mixing bowls one for whisking eggs, one for prepping ingredients
- 1 whisk, 1 wooden spoon or spatula
- 1 set of measuring cups & spoons
- 1 set of pie weights or dried beans
Ingredients
- 1 pre-rolled store-bought pie crust thawed
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large yukon gold potato about 10 ounces
- 2 leeks
- ½ teaspoon salt plus more to taste
- Pepper to taste
- 1 ½ teaspoons herbes de Provence
- 2 cloves garlic minced
- 6 large eggs
- 1 cup half and half
- 1 cup shredded white cheddar cheese
- 1 sprig fresh thyme leaves optional for garnish
Instructions
- Prepare the Crust: Lightly grease a 9 or 10-inch pie dish with butter. Unroll the thawed crust and press it into the dish. Make sure the crust is fully thawed to room temperature. If sticky, dust fingers with flour. Tuck any overhang under itself and crimp the edges if desired. Chill in the fridge for 30 minutes and Preheat oven to 375°F.1 pre-rolled store-bought pie crust
- Prepare the Leeks: Trim off the root ends and dark green tops. Slice each leek in half lengthwise, then cut into thin half-moons. Place the sliced leeks in a colander and rinse under cool running water, using your hands to agitate them and remove any grit. Drain well and pat dry with a clean towel.
- Prepare the Potato: Peel the potato and shred it using a box grater or food processor. Place the shredded potato on a clean kitchen towel or several layers of paper towels. Gather the ends and squeeze out as much moisture as possible. Set aside.
- Prepare other ingredients: shred the cheese and get all of your seasonings and everything else measured and ready to go.
- Cook the Filling: Heat a large skillet over medium heat. Add olive oil and butter. Once melted, add the leeks with a pinch of salt and pepper. Cook, stirring, until softened and lightly golden, about 5 minutes. Add the garlic, herbes de Provence, and shredded potato. Sprinkle with another pinch of salt. Cook for 7-8 minutes, stirring occasionally, until the potatoes are tender and lightly golden. Remove from heat and let cool slightly.1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 large yukon gold potato, 2 leeks, ½ teaspoon salt, Pepper, 2 cloves garlic, 1 ½ teaspoons herbes de Provence
- Pre-Bake the Crust: Poke a few holes in the crust using a fork. Line the top of chilled crust with crumpled parchment paper and fill with pie weights or dried beans. Bake for 14-15 minutes. Remove parchment and weights, poke more holes across the bottom with a fork, and bake another 6-8 minutes until the bottom looks set. Remove from oven and reduce temperature to 350°F.
- Make the Custard: In a mixing bowl, whisk together the eggs, half-and-half or cream, salt, and pepper until smooth. Stir in the shredded cheese.6 large eggs, 1 cup half and half, 1 cup shredded white cheddar cheese
- Assemble the Quiche: Spread the cooled leek and potato mixture evenly over the pre-baked crust. Pour the egg mixture over the top.
- Bake: Place the quiche in the oven and bake at 350°F for 45-50 minutes, or until the center is just set and the top is lightly golden.
- Cool & Serve: Let the quiche rest for 10-15 minutes before slicing. Serve warm or at room temperature.
Notes
Top Tips:
- If you don’t have herbes de Provence, try using a mix of dried thyme and rosemary. You can also add a pinch of oregano or marjoram for extra depth. For a slightly different but complementary flavor, swap it for Italian seasoning or a mix of fresh thyme and parsley.
- Let the cooked leek and potato mixture cool slightly before adding it to the eggs to avoid scrambling them, ensuring a smooth and creamy custard.
- Fully defrost crust to room temperature.
- If the pie crust feels sticky, dust your fingers with flour.
- If the crust cracks, simply press it back together with your fingertips.
- Use a 9 or 10-inch pie dish, but the 9-inch will take slightly longer.
- Squeeze as much moisture as possible out of the shredded potatoes.
Nutrition
Calories: 301kcal | Carbohydrates: 19g | Protein: 11g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 396mg | Potassium: 252mg | Fiber: 2g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 8mg | Calcium: 176mg | Iron: 2mg
