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Quiche with Leek

dina Bayoud Kohl
5 from 1 vote
Prep Time 50 mins
Cook Time 40 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine German
Servings 4 servings


  • 30 ml sunflower oil
  • 1 Kg Leek
  • 150 g bacon cut into small pieces
  • 200 g heavy cream
  • 3 eggs
  • Salt black pepper, nutmeg
  • 250 g puff pastry sheet
  • 150 g Emmental cheese grated


  • Trim the leek and rinse thoroughly. Drain and slice into 0.5 cm rounds. Grease the bottom and side of a 30-cm quiche dish with little butter and cover with the puff pastry.
  • Heat the oil in a large frying pan over medium-high heat and sauté the bacon for a few minutes. Add the leek, season with a little salt and pepper. Cook for about 10 minutes, stirring occasionally until nicely wilted. Let cool for 5 minutes and spread over the puff pastry.
  • Whisk the eggs with the cream, ½ teaspoon salt and ¼ teaspoon freshly ground nutmeg. Pour the mixture over the leek and cover with cheese.
  • Heat oven at 200 °C/ 400°F and bake for about 40 minutes. Let stand a few minutes before serving.



    All images and text © Dina Bayoud Kohl for Dina’s Kitchen