Leek And Cheese Quiche Recipes

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GOAT CHEESE AND LEEK QUICHE



Goat Cheese and Leek Quiche image

Best brunch quiche ever. Serve with fresh green salad.

Provided by Allyson

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h15m

Yield 6

Number Of Ingredients 10

1 (9 inch) frozen single pie crust, thawed
3 leeks - white and light green parts only, halved lengthwise, and sliced
3 eggs
½ cup heavy whipping cream
½ cup milk
2 tablespoons chopped fresh chives
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon ground black pepper
2 ounces soft goat cheese, crumbled

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prick pie crust all over with a fork; place on a baking sheet.
  • Bake in the preheated oven until lightly golden, about 15 minutes. Remove crust and set aside to cool slightly; reduce oven temperature to 375 degrees (190 degrees C).
  • Bring a large pot of water to a boil and simmer leeks just until tender, about 7 minutes; drain thoroughly.
  • Whisk eggs, heavy cream, milk, chives, nutmeg, salt, and black pepper together in a bowl. Spread leeks evenly over bottom of pie crust; dot with goat cheese. Pour egg mixture over leeks.
  • Bake in the preheated oven until puffed, lightly browned, and a sharp knife inserted near the center comes out clean, 40 to 50 minutes. Remove to cool until warm or room temperature before serving.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 22.1 g, Cholesterol 129.3 mg, Fat 23.2 g, Fiber 2 g, Protein 8.8 g, SaturatedFat 10.1 g, Sodium 361.3 mg, Sugar 3.2 g

LEEK AND CHEESE QUICHE



Leek and Cheese Quiche image

A fairly fast, surprisingly good quiche -- even quiche-doubters will like it!

Provided by MIZDEEGZ

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 8

Number Of Ingredients 10

2 tablespoons butter
2 cups sliced leeks
1 (9 inch) frozen pie crust, thawed
1 cup shredded Swiss cheese
¼ cup grated Romano cheese
1 tablespoon all-purpose flour
4 eggs
1 ¾ cups heavy cream
1 tomato, thinly sliced
salt and pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.
  • In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.
  • In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.
  • Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 15.7 g, Cholesterol 203.9 mg, Fat 39.4 g, Fiber 0.8 g, Protein 14.9 g, SaturatedFat 21.4 g, Sodium 358.6 mg, Sugar 2.6 g

CARAMELIZED LEEK QUICHE



Caramelized Leek Quiche image

This caramelized leek quiche is an ideal make-ahead recipe for a brunch or picnic.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 11

All-purpose flour, for work surface
1/2 recipe Pate Brisee for Woven Dried-Fruit Tart
2 tablespoons extra-virgin olive oil
3 leeks, whites and light green parts only, halved lenthwise, 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

Steps:

  • On a lightly floured surface, roll out dough to a 12-inch circle. Fit dough into a 10-inch round fluted tart pan with a removable bottom, pressing into edges. 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.

LEEK QUICHE



Leek Quiche image

We often have potluck breakfasts at my school. I came up with this leek quiche recipe so I could bring something different and filling to share. You can make it in the large pie version or in little tartlets. And if you want to make it vegetarian, just eliminate the sausage. —Kathryn Dampier, Quail Valley, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 14

1 sheet refrigerated pie crust
1 tablespoon olive oil
1 cup chopped leek (white portion only)
1/2 cup chopped baby portobello mushrooms
3 frozen fully cooked breakfast sausage links, thawed and chopped
2 garlic cloves, minced
3/4 cup shredded Swiss or Gruyere cheese, divided
2 tablespoons chopped soft sun-dried tomato halves (not packed in oil)
3 large eggs
1/2 cup heavy whipping cream
2 tablespoons sour cream
2-1/2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large skillet, heat oil over medium-high heat. Add leeks and mushrooms; cook and stir until tender, 3-5 minutes. Add sausage and garlic; cook 1 minute longer. Remove from the heat. Sprinkle 1/2 cup cheese over crust. Top with sausage mixture and tomatoes. Whisk eggs, cream, sour cream, thyme, salt and pepper; pour over top. Sprinkle with remaining cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving. If desired, top with additional fresh thyme.

Nutrition Facts : Calories 395 calories, Fat 29g fat (14g saturated fat), Cholesterol 143mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

LEEK QUICHE



Leek Quiche image

I had a beautiful bunch of leeks from the farmers' market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche. The French version calls for lots of butter and cream or crème fraiche.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h30m

Yield Serves 6

Number Of Ingredients 10

3 large leeks, about 1 1/2 to 1 3/4 pounds, white and light green part only
2 tablespoons extra virgin olive oil or 1 tablespoon each olive oil and butter
Salt to taste
1 garlic clove, minced (optional)
2 egg yolks
1 whole egg
1 Mediterranean pie crust (see recipe) or whole wheat yeasted olive oil crust
Freshly ground pepper to taste
3/4 cup milk (2% or regular)
3 ounces Gruyère, grated (3/4 cup tightly packed)

Steps:

  • Cut away the root and dark green leaves from the leeks and cut in half lengthwise. Run under cold water to remove sand. If the leeks are very sandy soak them for 15 minutes or so, then run under cold water again. Drain on paper towels. If the leeks are very fat, cut the halves in half again lengthwise, then cut in thin slices.
  • Preheat the oven to 350 degrees. Heat the oil or oil and butter over medium heat in a lidded skillet or saucepan and add the leeks and a pinch of salt. Cook gently, stirring, until they begin to soften. Turn the heat to medium-low, cover and cook gently until the leeks are very soft but not browned, stirring often, 10 to 15 minutes. If they begin to stick or brown, add a little more salt and/or a spoonful of water or wine. Stir in the garlic if using and cook for another 30 seconds to a minute, until fragrant.
  • Beat together the egg yolks and egg in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
  • Add salt (about 1/2 teaspoon), pepper and the milk to the eggs and whisk together. Spread the leeks in an even layer in the crust. Sprinkle the cheese in an even layer on top. Pour in the custard filling. Place in the oven and bake for 30 minutes, or until set and just beginning to color on the top.
  • Remove from the oven and allow to sit for at least 15 minutes before serving.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 430 milligrams, Sugar 4 grams, TransFat 0 grams

LEEK, MUSHROOM & GRUYèRE QUICHE



Leek, mushroom & gruyère quiche image

A favourite of Good Food's associate food ed, this quiche just had to be on the site. Perfect comfort food

Provided by Barney Desmazery

Categories     Afternoon tea, Buffet, Dinner, Main course, Snack, Starter, Supper

Time 20m

Number Of Ingredients 8

25g butter
4 leeks, sliced and washed
250g pack chestnut mushroom, sliced
2 eggs
284ml double cream
140g gruyère, coarsely grated
280g plain flour
140g cold butter, cut into pieces

Steps:

  • To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
  • Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  • While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
  • Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
  • While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

Nutrition Facts : Calories 561 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

LEEK AND BACON QUICHE



Leek and Bacon Quiche image

Provided by Food Network

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/3 cups flour
1/2 cup (1 stick) cold, unsalted butter, cut into 1/2inch cubes
1 egg
1/4 teaspoon salt
2 to 3 tablespoons iced water
1/2 pound slab bacon, cut into 1/2inch cubes
2 leeks, white and light green parts, chopped (about 2 cups)
1/8 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
3 eggs
1 1/2 cups milk
1/4 pound Gruyere cheese, grated (about 1 1/3 cups)

Steps:

  • In a large bowl, combine the flour with butter, egg, salt and 1 tablespoon of the water. Mix lightly with your fingertips until pastry forms peasized pieces. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
  • Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as long as 3 days.
  • Cook bacon in a skillet over low heat until tender, not crisp. Add leeks, salt and pepper, and saute until leeks are soft and bacon is crisp, 7 to 10 minutes. Drain off excess fat, if any. Set aside.
  • Preheat the oven to 375 degrees F and arrange the rack in the middle of the oven. On a generously floured surface, roll pastry from center out, lifting pastry, turning it slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8inch thickness. Lightly butter and flour a 9inch pie pan and line with pastry, leaving about 1/4inch overhang for shrinkage. Pinch up excess pastry to form a rim and flute the edges. Prick the bottom all over with a fork.
  • Line pastry with a sheet of parchment or aluminum foil larger than the pan, and fill with pie weights, rice, or beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights, and spread the mustard over the bottom of the pastry. Lower the oven temperature to 325 degrees F.
  • In a bowl, beat the eggs lightly with the milk. Stir in bacon and cheese mixture. Pour the custard into the pie shell to within 1/4inch of the top of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving. Serve warm or room temperature.

SAVORY LEEK AND HAM QUICHE



Savory Leek and Ham Quiche image

How soon can you get this savory Swiss cheese, ham and sliced leek quiche into the oven? In just about 20 minutes, give or take.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 1h

Yield Makes 8 servings.

Number Of Ingredients 7

1 Tbsp. oil
3/4 lb. leeks (about 3 medium), halved lengthwise, cut into 1/4-inch-thick slices (2-1/2 cups)
1/2 cup chopped OSCAR MAYER Smoked Ham
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
1 cup KRAFT Shredded Swiss Cheese
4 eggs
1-1/2 cups half-and-half

Steps:

  • Preheat oven to 375°F. Heat oil in large skillet on medium heat. Add leeks; cook and stir 8 to 10 min. or until tender. Stir in ham. Remove from heat; set aside.
  • Prepare pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate. Sprinkle half of the cheese evenly onto bottom of crust. Top with leek mixture and remaining cheese. Beat eggs and half-and-half with wire whisk until well blended; pour over ingredients in crust.
  • Bake 35 to 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

Nutrition Facts : Calories 320, Fat 22 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 140 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g

LEEK AND GOAT CHEESE QUICHE



Leek and Goat Cheese Quiche image

The recipe is from America's Test Kitchen, with some minor modifications made by me (highlighted in italics). Goat cheese should be fairly easy to find in any decent supermarket. I found the best value for it at a warehouse club, where they were charging less for a pound of it than a normal grocery store charged for half the amount. Make sure to wash leeks thoroughly, as they can be gritty.

Provided by Columbus Foodie

Categories     Savory Pies

Time 55m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 11

2 medium leeks, washed thoroughly and sliced thinly
2 tablespoons unsalted butter
2 large eggs
2 large egg yolks
3/4 cup whole milk
3/4 cup heavy cream
1/2 teaspoon table salt
1/2 teaspoon white pepper
1 pinch fresh grated nutmeg
4 ounces mild goat cheese, crumbled
1 (9 inch) partially baked pie crusts, baked until light golden brown, 5 to 6 minutes (warm)

Steps:

  • Adjust oven rack to center position and heat oven to 375 degrees.
  • Sauté white parts leeks in butter over medium heat until soft, 10-15 minutes.
  • Meanwhile, whisk all remaining ingredients except goat cheese in medium bowl.
  • Spread goat cheese and leeks evenly over bottom of warm pie shell and set shell on oven rack.
  • Pour in custard mixture to 1/2-inch below crust rim.
  • Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes.
  • Transfer quiche to rack to cool. Serve warm or at room temperature.

Nutrition Facts : Calories 436.9, Fat 34.7, SaturatedFat 17.3, Cholesterol 209.3, Sodium 503, Carbohydrate 21.1, Fiber 1.7, Sugar 3.5, Protein 11

HAM, LEEK, AND THREE-CHEESE QUICHE



Ham, Leek, and Three-Cheese Quiche image

Categories     Cheese     Egg     Pork     Vegetable     Breakfast     Brunch     Bake     Super Bowl     Dinner     Lunch     Ham     Fall     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 main-course servings

Number Of Ingredients 13

1 round of refrigerated pie dough for a 9-inch pie (from a 15-oz package; not a preshaped frozen pie shell)
3/4 lb leeks (about 3 medium; white and pale green parts only)
2 tablespoons unsalted butter
1/4 lb thinly sliced smoked ham
3 oz Gruyère, coarsely grated (1 cup)
3 oz Italian Fontina, coarsely grated (1 cup)
3 oz whole-milk mozzarella, coarsely grated (1 cup)
3 large eggs
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon black pepper
1 3/4 cups crème fraîche (from two 8-oz containers)
Special Equipment
a 9-inch pie plate (4-cup capacity)

Steps:

  • Prebake pie dough in pie plate according to package instructions, then remove from oven and reduce temperature to 350°F.
  • Meanwhile, halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well in a bowl of cold water, agitating leeks. Lift out and drain leeks in a colander and pat dry. Melt butter in a 10-inch heavy skillet over moderately low heat and cook leeks, stirring occasionally, until very tender, 8 to 10 minutes.
  • Line warm pie shell with sliced ham, overlapping layers as necessary to cover bottom and side of pie shell completely. Toss cheeses together and sprinkle evenly into pie shell (do not pack cheese), then spread leeks evenly on top of cheese. Whisk together eggs, nutmeg, and pepper until combined well, then whisk in crème fraîche until smooth.
  • Carefully pour half of custard on top of pie filling, gently moving cheese with a spoon to help custard disperse evenly. Slowly add remaining custard in same manner. Cover pie loosely with foil, gently folding edges over crust (keep foil from touching top of cheese mixture) and transfer to a baking sheet.
  • Bake until center of filling is puffed and set (center will be slightly wobbly but not liquid), about 1 1/4 to 1 1/2 hours. Cool on a rack at least 20 to 30 minutes before serving (filling will continue to set as it cools). Serve warm or at room temperature.

HAM, LEEK, AND THREE-CHEESE QUICHE



Ham, Leek, and Three-Cheese Quiche image

Make and share this Ham, Leek, and Three-Cheese Quiche recipe from Food.com.

Provided by Vicki Kaye

Categories     Lunch/Snacks

Time 1h5m

Yield 1 quiche, 8 serving(s)

Number Of Ingredients 11

1 sheet of 9-inch pie dough, refrigerated
3/4 lb leek, about 3 medium, white and pale green parts
2 tablespoons butter, unsalted
1/4 lb smoked ham, thinly sliced
1 cup gruyere cheese, coarsely grated
1 cup Fontina cheese, coarsely grated
1 cup mozzarella cheese, coarsely grated
3 eggs
1/8 teaspoon nutmeg, freshly grated
1/4 teaspoon pepper
1 3/4 cups creme fraiche, from two 8 oz containers

Steps:

  • Use a 9-inch pie plate. Prebake pie dough in pie plate according to package instructions, then remove from oven and reduce temperature to 350 degrees.
  • Meanwhile, halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well in a bowl of cold water, agitating leeks. Lift out and drain leeks in a colander and pat dry. Melt butter in a 10-inch heavy skillet over moderately low heat and cook leeks, stirring occasionally, until very tender, 8 to 10 minutes.
  • Line warm pie shell with sliced ham, overlapping layers as necessary to cover bottom and side of pie shell completely. Toss cheeses together and sprinkle evenly into pie shell (do not pack cheese), then spread leeks evenly on top of cheese.
  • Whisk together eggs, nutmeg, and pepper until combined well, then whisk in creme fraiche until smooth.
  • Carefully pour half of custard on top of pie filling, gently moving cheese with a spoon to help custard disperse evenly. Slowly add remaining custard in same manner. Cover pie loosely with foil, gently folding edges over crust (keep foil from touching top of cheese mixture) and transfer to a baking sheet.
  • Bake until center of filling is puffed and set (center will be slightly wobbly but not liquid), and 1 1/4 to 1 1/2 hours. Cool on a rack at least 20 to 30 minutes before serving (filling wll continue to set as it cools).
  • Quiche can be made 3 days ahead and cooled completely, uncovered, then chilled, wrapped in plastic wrap. Reheat quiche (uncovered) in a 350 degree oven until warmed through, about 15 minutes.

Nutrition Facts : Calories 551.1, Fat 44.9, SaturatedFat 23.8, Cholesterol 200, Sodium 683.4, Carbohydrate 18.7, Fiber 1.6, Sugar 2.2, Protein 19.4

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From delscookingtwist.com


RECIPE: LEEK, SALMON & DILL TART | STUFF.CO.NZ
2022-07-16 Ingredients. Short pastry: 160g plain flour. 120g cold butter, diced. 50ml cold water. 1 free-range egg. Filling: 1 large leek, sliced. 1 tbsp butter. 3 large free-range eggs
From stuff.co.nz


RECIPE OF GORDON RAMSAY HAM, LEEK AND CHEESE QUICHE
2020-12-03 Steps to make Ham, Leek and Cheese Quiche: Heat the oven to 180c (fan). Using a loose-bottomed tart tin unroll the pastry out and squidge into the corners and up the sides.
From tastydinner.netlify.app


GOATS CHEESE QUICHE BEST RECIPES
How to make quiche with spinach? Add the spinach. Cook and stir until wilted. Set aside. Whisk the eggs and milk together until combined. Stir in the sun-dried tomatoes, goat cheese, spinach, salt, and pepper.
From findrecipes.info


GOATS CHEESE AND LEEK QUICHE - PENNY'S RECIPES
2020-05-13 Goats Cheese Quiche Recipe. Ingredients. For the Pastry. 140g / 5oz white spelt flour; 40g / 1.5oz butter or margarine; 40g/ 1.5oz white vegetable fat; 3 tablespoons water; For the Filling. 1 teaspoon olive oil; 2 medium leeks, sliced; 3 free range eggs; 150ml milk; 100g / 3.5oz soft goats cheese; 4-5 cherry tomatoes, halved; Cooking Directions
From pennysrecipes.com


LEEK AND GOAT CHEESE QUICHE RECIPE 2021 EASY RECIPE TOP
Preparation of the quiche with leeks and goat cheese The first thing we are going to do is preheat the oven to a temperature of 180 ºC. While it is heating up, we put the breeze dough in a round dish occupying the entire surface, including the sides.
From easyrecipe.top


LEEK AND CHEESE QUICHE - ASIF
Make the egg mixture and bake: Beat the eggs, heavy cream, milk, salt and pepper in a bowl until well combined. Pour the mixture over the leeks and sprinkle the cubes of butter on top. Transfer to the oven and bake for 10 minutes. Then, sprinkle the cheese mixture on top of the quiche and continue to bake the quiche for 45 minutes or until the ...
From asif.org


MARY BERRY'S LEEK AND STILTON QUICHE RECIPE - THE HAPPY FOODIE
Reduce the oven temperature to 180C/160C fan/Gas 4. 5. Meanwhile, make the filling. Heat the oil in a wide-based frying pan, add the leeks and celery and fry over a high heat for 2–3 minutes. Reduce the heat to low, cover with a lid and simmer for 20–25 minutes or until the vegetables are completely tender. Take off the lid, then increase ...
From thehappyfoodie.co.uk


LEEK AND BLUE CHEESE QUICHE-THE... - THIS WEEK ON THE FARM
8.4K views, 336 likes, 98 loves, 44 comments, 49 shares, Facebook Watch Videos from This Week on the Farm: Leek and blue cheese quiche-the …
From facebook.com


LEEK AND CHEESE QUICHE | RECIPESTY
Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.
From recipesty.com


QUICHE WITH LEEKS, THYME AND GOAT CHEESE - EVERGREEN KITCHEN
2015-11-20 Bake quiche: Reduce oven temperature to 350°F (177°C). In a large bowl, whisk together eggs, milk, thyme, salt, pepper, and nutmeg. Stir in the leek mixture and goat cheese. Bake until the filling has set in the middle, 30 to 35 minutes. Cool on a …
From evergreenkitchen.ca


THREE-CHEESE & LEEK QUICHE FAST2EAT | FAST2EAT
2021-04-16 Prep Time: 15 minutes. Cook Time: 45 minutes. Resting time: 1 hour. Total Time: 2 hours. A vegetarian twist on the classic French recipe quiche Lorraine, this cheese and leek quiche is rich and flavourful. A fast, surprisingly good quiche “leekraine” that makes a great centrepiece at any time of year. Servings: 8 servings.
From fast2eat.com


BEST LEEK AND GRUYERE QUICHE RECIPES | FOOD NETWORK …
2015-09-17 Allow the crust to cool while preparing the filling. Step 3. Reduce the oven temperature to 350 °F (180 °C). Melt the butter in a sauté pan over medium heat and add the leeks, sautéing until tender, about 10 minutes. Sprinkle the leeks over the bottom of the cooled crust and top this with the grated Gruyere. Step 4.
From foodnetwork.ca


LEEK PARMESAN QUICHE - REALITY BAKES
2019-04-11 Melt the butter in small pan over medium-low heat. Add the chopped leeks and season generously with salt and pepper. Cook, stirring occasionally, until soft but not browning, about 15 minutes. Set aside. Whisk the heavy cream, milk, eggs, thyme, nutmeg, parmesan cheese, and about 1/4 tsp each salt and pepper in a medium bowl.
From realitybakes.com


HAM AND LEEK QUICHE RECIPE | REAL SIMPLE
Ham and cheese get the quiche treatment in this easy recipe. Real Simple; Food; Recipes; Ham and Leek Quiche; Ham and Leek Quiche. Rating: 5 stars. 1 Ratings. 5 star values: 1 ; 4 star values: 0 ; 3 star values: 0 ; 2 star values: 0 ; 1 star values: 0 ; Read Reviews ; Add Review ; 1 Rating ; 1 Review ; Ham and cheese get the quiche treatment in this easy recipe. Jasmine …
From arusuvailife.greenfood.mine.nu


HAM AND LEEK QUICHE RECIPE | REAL SIMPLE
Remove from heat. Let cool for 5 minutes. Whisk eggs, buttermilk, salt, and pepper in a large bowl. Add cooled leek mixture, cheese, and ham; fold until combined. Pour into piecrust. Bake until center of quiche is just set, 40 to 45 minutes. Remove from oven. Let cool for 10 to 15 minutes before slicing.
From realsimple.com


SPINACH AND LEEK QUICHE - BAKES BY BROWN SUGAR
2019-11-11 Pie Dough. Put the flour, sugar and salt in a bowl and stir to combine. Place the flour mixture into a food processor. Cut the butter into 1/2-inch cubes and add it to the flour mixture. Pulse the dough until it is coarse and crumbly, and the butter is about the size of peas. Pour the mixture into a large bowl.
From bakesbybrownsugar.com


THE GOOD DISH DAPHNE OZ'S CHEESY MUSHROOM & LEEK QUICHE
1 cup white whole wheat flour, plus 2 tbsp for dusting 5 tbsp cold butter, cut into chunks 1 tsp salt, plus more for seasoning 3-4 tbsp ice water 2 tbsp olive oil leaves from 2 fresh thyme sprigs fresh-cracked black pepper 6 large eggs 1/2 tsp ground nutmeg 1 cup whole or 2% milk 3/4 cup white cheddar 2 leeks (white and light green parts only), cleaned and sliced into half-moons 2 cups ...
From gooddishtv.com


EASY LEEK AND PARMESAN CHEESE QUICHE RECIPE - FARMHOUSE …
2020-06-05 Baked the prepared pie crust in a 350 degree over for about 15 minutes. Remove the pie crust from the oven. Spread the cooked leeks evenly over the bottom of the pie pan. Pour the egg, milk, cream, salt and Parmesan cheese mixture over the leeks. Prepared Pie Crust.
From farmhousemagicblog.com


LEEK AND STILTON QUICHE RECIPE - BBC FOOD
Method. Preheat the oven to 200C/180 Fan/Gas 6. To make the pastry, measure the flour and butter into a food processor and blend until the mixture resembles breadcrumbs. Add …
From bbc.co.uk


LEEK, SUN-DRIED TOMATO AND GOAT CHEESE DEEP DISH QUICHE
2021-08-18 In a large bowl, whisk together eggs, heavy cream, salt, and pepper. Stir in the cooked leeks and spinach, sun-dried tomatoes, and half of the goat cheese. Preheat oven to 400° F. Roll out pie dough on a well-floured surface to about a 13-14 inch circle.
From modernfarmhouseeats.com


LEEK & CHEESE QUICHE | ASDA GOOD LIVING
2015-09-21 Melt the remaining butter in a large pan, add the leeks and stir. Cover and gently cook for 5 minutes, stirring occasionally. Remove the lid and cook, uncovered, for another 10 minutes, stirring often, until the leeks are soft.
From asda.com


QUICHE RECIPES - BBC FOOD
Quiche Lorraine. by James Martin. For James Martin’s easy quiche Lorraine, choose between making your own proper homemade pastry or a taking the shortcut with a quick shop-bought version. Each ...
From bbc.co.uk


LEEK AND CHEESE QUICHE RECIPE? – MY CATHOLIC KITCHEN
2022-04-07 One tablespoon of olive oil is the recipe for quiche filling. You should have some 2 thin (250 g) leekss sliced about 9 servings ( *9 ounces), followed by 12 cups (120 g) of coarsely grated cheese like cheddar, Gruyére, or Swiss.
From mycatholickitchen.com


GOAT CHEESE & LEEK QUICHE (VEGETARIAN) | LIVE EAT LEARN
2021-04-16 Step 1: Prep the crust. First, preheat the oven to 400°F (204°C). Prick the thawed pie crust all over with a fork, and then bake it (empty) for 15 minutes, or until it begins to brown. When finished, reduce the oven temperature to 350°F (176°C). Step 2: Clean the leeks.
From liveeatlearn.com


THE GOOD DISH MUSHROOM QUICHE WITH LEEKS & WHITE CHEDDAR …
1 cup White whole wheat flour, plus 2 tbsp for dusting 5 tablespoons Cold butter, cut into chunks 1 teaspoon Kosher salt, plus more for seasoning 3-4 tablespoons Ice water 2 tablespoons Extra virgin olive oil 2 Fresh thyme sprigs, leaves only Fresh-cracked black pepper, to taste 6 Large eggs 1/2 teaspoon Ground nutmeg 1 cup Whole or 2% milk 3/4 cup White cheddar 2 Leeks, …
From gooddishtv.com


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