Leek Quiche Recipes

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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.

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 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

CRUSTLESS LEEK QUICHE



Crustless Leek Quiche image

Provided by Alex Guarnaschelli

Time 1h15m

Yield Makes one 9-inch tart

Number Of Ingredients 10

1 tablespoon unsalted butter, plus 1 tablespoon for greasing the pan
4 leeks, upper (dark) green part removed, split lengthwise, halved again lengthwise and then cut into 2-inch strips, carefully washed and drained
Kosher salt and freshly ground white pepper
4 eggs
4 ounces fresh goat cheese, cut into slices
1 cup heavy cream
1/2 cup milk
A few drops hot sauce (recommended: Tabasco)
A few drops Worcestershire sauce
8 ounces Brie cheese, cut into 8 even slices, rind trimmed

Steps:

  • Preheat the oven to 400 degrees F.
  • In a medium skillet, melt 1 tablespoon butter. When the butter starts to froth and brown slightly on the edges of the pan, shut off the heat and add the leeks. Turn the heat back to medium and season the leeks with salt and pepper. Stir to blend. Cook for 2 to 3 minutes until the leeks become only slightly tender. Transfer the leeks to a baking sheet and place the sheet in the refrigerator.
  • Crack the eggs into a medium bowl. Whisk the eggs to break them up. Add the slices of goat cheese and season with salt and pepper. Use a whisk to break up the goat cheese and blend it with the eggs. When it is fairly smooth, whisk in the cream, milk, hot sauce, and Worcestershire.
  • Grease the bottom and sides of the baking dish with the remaining 1 tablespoon butter and fill with the quiche batter.
  • Place the dish in the center of the oven and bake for about 20 minutes. Open the oven door and gently layer the Brie slices on top of the quiche. Close the oven and bake for an additional 10 to 15 minutes until the top is slightly brown. Allow to cool for 20 to 30 minutes before cutting.

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

BACON AND LEEK QUICHE



Bacon and Leek Quiche image

This bacon and leek quiche is great served with a side salad for an afternoon brunch. Feel free to try different cheese as desired.

Provided by Melissa

Categories     Quiche

Time 1h40m

Yield 6

Number Of Ingredients 10

½ pound bacon
2 cups sliced leeks
1 (9 inch) unbaked pie crust
1 ½ cups half-and-half
5 large eggs
2 cups grated Cheddar cheese
½ cup mozzarella cheese
2 tablespoons all-purpose flour
1 medium tomato, thinly sliced
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until brown and crispy, about 10 minutes. Remove bacon to a paper towel-lined plate and crumble when cool enough to handle.
  • Saute leeks in the bacon fat over medium heat until soft, 4 to 5 minutes.
  • Place pie crust in a glass, deep-dish pie pan. Spread leeks over the bottom of the crust, then sprinkle bacon crumbs over top.
  • Whisk half-and-half and eggs together in a medium bowl. Toss Cheddar cheese, mozzarella cheese, and flour together in a small bowl. Mix cheese mixture into the egg mixture, then pour into the pie crust. Top with tomato slices and season with salt and pepper.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 563.6 calories, Carbohydrate 24.5 g, Cholesterol 236.5 mg, Fat 40.3 g, Fiber 1.9 g, Protein 26 g, SaturatedFat 18.7 g, Sodium 823.1 mg, Sugar 2.5 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.

NY TIMES LEEK QUICHE



NY TIMES LEEK QUICHE image

Categories     Egg

Yield 6 people

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 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:

  • 1. 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. 2. 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. 3. 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. 4. 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. 5. Remove from the oven and allow to sit for at least 15 minutes before serving.

LEEK AND MUSHROOM QUICHE



Leek and Mushroom Quiche image

this is so easy and you'll love it. If I can cut corners or take short cuts I will. Anything that makes life easier, right?

Provided by jacquelinemarie1983

Categories     Breakfast

Time 1h

Yield 1 quiche, 4-6 serving(s)

Number Of Ingredients 8

1 already made pie crust
4 eggs
1/4 cup milk
2 leeks, chopped
1 tablespoon butter
3/4 cup swiss cheese, shredded
1 1/2 cups white mushrooms, sliced
salt and pepper

Steps:

  • Preheat oven to 375.
  • In a 9 inch pie pan or quiche dish arrange the pie crust, poke small holes with a fork, so you don't get air bubbles.
  • In a med size pan, over med heat add your leeks and mushrooms cook until tender.
  • In a mixing bowl whisk the eggs, milk, and the salt and pepper.
  • Add the leek and mushrooms to your pie pan, then add the eggs and the cheese on top.
  • Cook for 30 to 40 minutes until center comes clean.
  • Let rest for 10 minutes before serving. Enjoy! this can be doubled.

BACON & LEEK QUICHE



Bacon & Leek Quiche image

I got this recipe out of either Gourmet or Bon Apetite years ago. The bacon and leek combination with the nutmeg is great. It is easily doubled, reheats in the microwave easily, and freezes well. We often have this for breakfast during the week.

Provided by Deborah1

Categories     Savory Pies

Time 50m

Yield 1 9inch quiche, 6-8 serving(s)

Number Of Ingredients 12

1 9 inch deep dish pie shell, unbaked and chilled
3 slices bacon
3 leeks, cleaned and sliced thinly (I use the white and about 1 to 1-1/2 inch of the green)
3 whole eggs, plus
1 egg yolk
1 egg white, slightly beaten
1/2 cup half-and-half
1/2 cup heavy cream
1 cup Italian cheese blend (I use Sargento's)
1/4 teaspoon dried herbes de provence or 1/4 teaspoon dried Italian seasoning
1/8 teaspoon fresh ground nutmeg, if you don't have fresh,skip it
paprika, optional

Steps:

  • Cook bacon until crisp, but do not over cook.
  • Set aside to drain.
  • Drain off fat from pan, leaving just a light coating in the pan.
  • Add the sliced leeks, and cook over medium until wilted and limp, but do not brown.
  • Set aside to cool.
  • Preheat oven to 350.
  • Brush pie crust with the beaten egg white.
  • Finely chop the bacon and sprinkle evenly over the bottom of the pie crust.
  • Sprinkle the leeks evenly over the bacon.
  • Sprinkle the cheese evenly over the leeks.
  • Beat the whole eggs, egg yolk, cream, half and half, herbs and nutmeg until well mixed, slightly thick and a lemon color.
  • Slowly pour over the bacon, leek and cheese mixture.
  • Smush down the cheese that floats to the top to coat with the egg mixture.
  • It will settle down while baking.
  • Sprinkle the top with paprika for a little extra color, if you like.
  • Bake at 350 for about 35 min, or until knife inserted off center comes out clean.
  • Let set 30 minutes before cutting.
  • This can be served warm, room temperature or cold.
  • I have made this for vegetarians without the bacon, and it is still quite good.

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

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From williams-sonoma.com


FRENCH LEEK QUICHE WITH COMTé CHEESE - DEL'S COOKING TWIST
2019-10-23 Cook in a high volume of boiling water with salt, until leek are soft and tender. Drain in a colander, pat-dry gently with paper towel, and set aside. In a medium size bowl, beat the eggs with the cream and season with salt, pepper and nutmeg. Slice two thirds of the Comté cheese (3.5 ounces/100g) into thick layers and spread out at the bottom ...
From delscookingtwist.com


THE BEST POTATO LEEK QUICHE RECIPE WITH NO-ROLL CRUST JOY THE BAKER
2022-03-23 While the potatoes cook, melt butter in a medium skillet over medium heat. Add the thinly sliced leeks and cook until softened and almost translucent, about 5 minutes. Remove from heat and set aside. In a medium bowl whisk together eggs, …
From joythebaker.com


BACON AND LEEK QUICHE RECIPE - BBC FOOD
Add the bacon lardons and fry gently for 5-6 minutes until golden-brown. Add the leeks to the pan and cook gently for 15 minutes, stirring occasionally, until softened. Season with freshly ground ...
From bbc.co.uk


MARY BERRY'S LEEK AND STILTON QUICHE RECIPE - THE HAPPY FOODIE
Method. Chilling time: 15 minutes / Cook time: 1 ½ hours, plus resting. 1. Preheat the oven to 200C/180C fan/Gas 6 and grease the tin with butter. 2. To make the pastry, measure the flour and butter into a food processor and whizz until the mixture resembles breadcrumbs. Add the beaten egg and water and whizz into a smooth ball of dough.
From thehappyfoodie.co.uk


LEEK AND ALMOND QUICHE - RECIPE | TASTYCRAZE.COM
2022-05-16 Place the third sheet on top, spread the leeks evenly, and pour in the egg mix. Bake the leek quiche for about 45 minutes, or until the crust turns golden brown. Leek Quiche with Almonds, for the vegetarian cuisine aficionados! similar recipes. Recommended recipes ‹ › Pork and Leek Soup Pork Soup. Leek and Potato Patties Vegetable Patties. Beef and Leek Stew …
From tastycraze.com


LEEK RECIPES | JAMIE OLIVER
Crostini of smoked salmon butter & poached leeks. 30 minutes Super easy. Stuffed cabbage rolls. 1 hour 10 minutes Not too tricky. Ham & leek quiche. 30 minutes Super easy. Helen’s leek, potato & pea soup. 45 minutes Super easy. Helen’s chickpea, leek & carrot stew.
From jamieoliver.com


LEEK & CHEESE QUICHE - ASDA GOOD LIVING
2015-09-20 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


LEEK QUICHE RECIPE - LIFEMADEDELICIOUS.CA
2018-04-23 3. Meanwhile, in 12-inch skillet, melt butter over medium heat. Add leeks; cook 7 to 9 minutes, stirring frequently, until tender but not brown. Remove from heat; set aside. 4. In small bowl, beat eggs with wire whisk. Stir in milk, cheese, …
From lifemadedelicious.ca


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 AND MUSHROOM QUICHE RECIPE | THE LEAF
In a bowl, mix together the quinoa crust ingredients. Press the mixture into a greased pie dish. Bake for 20 minutes. Heat 1 teaspoon of olive oil in a small sauté pan over medium heat. Add the leeks and cook for 8-12 minutes, until soft. Remove and set aside. Heat remaining 1 …
From leaf.nutrisystem.com


LEEK AND MUSHROOM QUICHE - A BAKING JOURNEY
2020-10-01 Clean and wash your Leeks and thinly chop. Cook in a pan with the Olive Oil and Minced Garlic on medium heat for 5 to 10 minutes, or until the leeks start to become soft and translucent. Set aside. Brush or Peel the Mushroom and cut into thin slices. Set aside. Once the oven is at the right temperature, blind bake the pastry for about 15 minutes or until the bottom …
From abakingjourney.com


LEEK QUICHE - SUSAN HERRMANN LOOMIS | ON RUE TATIN
Drain off all but 1 tablespoon of fat from the pan, if necessary. Add the leeks, stir, season lightly with salt and pepper and cook, covered, stirring frequently, until the leeks are tender, which will take 8 to 10 minutes. In a medium-sized bowl, whisk together the eggs, cream, and the milk until thoroughly blended.
From onruetatin.com


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


LEEK QUICHE | METRO
In a bowl, whisk together milk, cream, ground nutmeg, and eggs. Season with salt and pepper. Garnish the pastry with leeks and cheese, then pour in the mixture. Bake, on the bottom rack, in a pre-heated 400°F (200°C) oven for 15 minutes. Reduce the temperature to 350°F (180°C) and finish baking for 10 to 15 minutes.
From metro.ca


BACON-AND-LEEK QUICHE RECIPE | MYRECIPES
In a bowl, whisk the eggs with the egg yolks and heavy cream. Season lightly with salt and white pepper. Pour the custard into the tart shells and bake for about 30 minutes, rotating the sheet halfway through for even baking, until puffed and lightly browned. Transfer the quiches to a rack and let cool for 15 minutes.
From myrecipes.com


CHEESE & LEEK QUICHE - GREEDY GOURMET | FOOD & TRAVEL BLOG
2009-06-16 Heat oven to 200°C (fan 180°C/400°F/gas 6). On a floured surface, roll out the pastry to line a 30x20cm rectangular or 30cm round loose bottom flan tin, saving any leftover scraps. Prick the base well and bake covered with a sheet of greaseproof paper and weighed down with beans, rice or ceramic baking beans, for 15 minutes.
From greedygourmet.com


BACON-AND-LEEK QUICHE RECIPE - GRACE PARISI | FOOD & WINE
In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes. Drain the bacon, leaving 1 tablespoon of the fat in the pan.
From foodandwine.com


MUSHROOM & LEEK QUICHE | FOODLAND
Step 2. Turn oven to 425°F (220°C). In a bowl, whisk together eggs, milk and thyme. Sprinkle ½ cup (125 mL) cheese over bottom of pie shell. Spread mushroom mixture evenly over cheese. Pour egg mixture overtop and sprinkle with remaining cheese. Step 3. Bake on middle rack of oven 25 min. or until a toothpick comes out clean.
From foodland.ca


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


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