Leek Quiche


Everyday Vegetarian

Published by St Martin's Griffin

Leek Quiche
This image courtesy of Taste Library

Leeks are a traditional filling for the traditional French quiche, but here they are mixed with cottage cheese, which is lower in fat than hard cheeses like cheddar.


Cooking MethodBaking, Sauteeing



Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe CourseMain Course

Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

Five Ingredients or LessYes

MealBreakfast, Brunch, Dinner, Lunch

Taste and TextureButtery, Rich, Savory

Type of DishSavory/pot Pie


  • 1/2 lb. leeks (see Notes)
  • 1/4 stick salted butter
  • 1 sheet ready rolled puff pastry
  • 6 large eggs
  • 1/2 lb. cottage cheese
  • Salt and freshly ground black pepper
  • Milk, to brush


  1. Preheat the oven to 350°

  2. Trim and thinly slice the leeks. Melt the butter in a pan and gently sauté the leeks until they are soft, about seven minutes.

  3. Line a 9-inch quiche or pie pan with the pastry. Use the pastry trimmings to cut leaf shapes to decorate the edge of the quiche later.

  4. Beat the eggs and cottage cheese together and season with salt and pepper. Stir in the cooked leeks, mix well and pour into the prepared quiche base. Decorate with the pastry leaves and brush with a little milk. Bake for up to 30 minutes, until the quiche is cooked through and the pie crust is golden.


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This recipe sounds so simple and delicious, perfect for a weeknight recipe. I am curious to see how the substitute of cottage cheese is!


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