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Le Chaudron recipe
Quiche aux poireaux
Leek and bacon quiche
⏱ 60 minServes 6Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1all-butter shortcrust pastry250 g (9 oz)
1 kg (2.2 lb)leek whites
200 g (7 oz)smoked lardons
4whole eggs
400 ml (1⅔ cups)thick crème fraîche
200 ml (¾ cup)whole milk
150 g (5 oz)grated Gruyère
60 g (2 oz)unsalted butter
2 tbspolive oil
1 pinchgrated nutmeg
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1 all-butter shortcrust pastry 250 g (9 oz)
- 1 kg (2.2 lb) leek whites
- 200 g (7 oz) smoked lardons
- 4 whole eggs
- 400 ml (1⅔ cups) thick crème fraîche
- 200 ml (¾ cup) whole milk
- 150 g (5 oz) grated Gruyère
- 60 g (2 oz) unsalted butter
- 2 tbsp olive oil
- 1 pinch grated nutmeg
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200 °C (400 °F) fan. Line the 28 cm (11 in) loose-bottomed tart pan with the pastry, up the sides, and prick the bottom with a fork.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Blind-bake for 10 minutes at 200 °C (400 °F) with parchment and pie weights or dried beans so the crust doesn’t go soggy.
- Trim the 1 kg (2.2 lb) of leeks, removing the green tops and roots. Cut a 3 cm (1 in) cross into the base and rinse well, fanning the layers.
- Slice the leeks 5 mm (¼ in) thick.
- Heat 2 tbsp of olive oil and 30 g (1 oz) of butter in the large skillet over medium heat and brown the lardons for 5 minutes. Set aside, leaving the fat in the pan.
- Add the leeks, cover and cook gently for 15 minutes until meltingly soft but not browned. Season halfway through.
- In the large bowl, whisk the 4 eggs with the crème fraîche, whole milk, salt, pepper and nutmeg.
- Remove the weights and paper. Spread the leeks and lardons over the crust, pour in the custard and sprinkle generously with Gruyère. Bake for 35 minutes at 180 °C (350 °F) until golden and set.
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