{"id":5777,"date":"2019-11-04T09:30:00","date_gmt":"2019-11-04T14:30:00","guid":{"rendered":"https:\/\/delamourencocotte.com\/?p=5777"},"modified":"2026-09-06T06:45:14","modified_gmt":"2026-09-06T11:45:14","slug":"easy-french-leek-quiche","status":"publish","type":"post","link":"https:\/\/delamourencocotte.com\/en\/easy-french-leek-quiche\/","title":{"rendered":"Easy French leek quiche"},"content":{"rendered":"\n

Piece of life<\/h2>\n\n\n\n

Whatever the season, quiche is one of those simple meals that everyone loves. And the wonderful thing is that you can make a quiche with just about anything. Fridge-free quiches are magic [and can avoid so much waste].
My favourite quiche is the quiche lorraine [ one can’t deny their roots ? ], and in 2nd place comes the leek quiche. It is so good!<\/p>\n\n\n\n

Tip<\/h3>\n\n\n\n

For those who follow me you must already know that I like to stock up on vegetables [and fruits] during their seasons. This allows me to freeze them to enjoy them later. This way, we encourage local culture, the products are tastier and also more economical [and organic is therefore more accessible]. And I’ll give you a hint : we are in the middle of leek season. You know what you have to do, right ?<\/p>\n\n\n\n

To preserve them, I separate the whites from the greens. I chop the whites thinly and the greens coarsely. Once everything is washed and dry, I freeze them separately. The whites will be used mainly for quiches and the greens for soups.<\/p>\n\n\n\n

About this easy French leek quiche<\/h2>\n\n\n\n
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French leek quiche<\/figcaption><\/figure><\/div>\n\n\n\n

Everyone has their quiche recipe. But the base is pretty much the same: a shortcrust pastry [or puff pastry sometimes]. I prefer to do my own, with a mixture of wholemeal and all-purpose flours. But for those who can’t prepare it you can of course buy one. However, shortcrust pastry is very easy and quick to prepare; you should try it at least once.<\/p>\n\n\n\n

I like this quiche loaded with leeks [surprising eh \ud83d\ude09 ], so I put a pretty thick layer of it. The amount listed in the recipe is approximate though. Usually, I use about 3 whites of leeks. Whether it’s 450 g or 550 [or even 600 g], don’t worry about it. The goal is to give you an idea, but you can adjust with what we have [and according to our tastes].<\/p>\n\n\n\n

The cheese is up to you. Sometimes I use it, sometimes not. I usually use grated mozzarella, but you could very well use Suisse cheese, cheddar or other\u2026 It’s again a question of taste [and what you have in the fridge].<\/p>\n\n\n\n

On that note, I’ll leave you with the recipe. It is definitely one to keep on hand at all times : easy, quick and economical.<\/p>\n\n\n

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\"Quiche<\/div>\n<\/div>\n
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Easy French leek quiche<\/h2>\n
A great classic, easy to prepare and comfortable for the fall season.<\/span><\/div>\n
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