Leek and onion quiche

Leek and onion quiche


3 people made this

About this recipe: Sliced leeks and onions are pan fried, then cooked in a savoury egg custard in a shortcrust pastry case. So good - you don't even need to add cheese!


Makes: 8 

  • 1 (375g) sheet ready-made shortcrust pastry
  • 3 leeks, washed and sliced
  • 1 onion, finely chopped
  • 1 tablespoon olive oil
  • 2 eggs
  • salt and pepper to taste
  • 1 pinch grated nutmeg

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Preheat the oven to 180 C / Gas 4.
  2. Heat the olive oil and cook the leeks and onion for 10 or 15 minutes, or until softened. Set aside.
  3. Roll out the pastry on a floured surface and line a quich or pie tin with the dough.
  4. Mix the 2 eggs, grated nutmeg and leek -onion mixture. Season with salt and pepper. Spoon or pour the filling onto the pastry case. Bake for 30 minutes.

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