Go Back Email Link

LEEK AND COURGETTE QUICHE

Looking for a game-changer in your kitchen repertoire? Leek and Courgette Quiche is your answer! This isn’t your run-of-the-mill dish. With its creamy interior and crispy crust, you’re in for a treat. Let’s get to the delicious details.
5 from 1 vote
Print Share Tweet
Total Time: 1 hour 10 minutes

Nutritions

Nutrition Facts
LEEK AND COURGETTE QUICHE
Amount per Serving
Calories
310
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
160
mg
53
%
Sodium
 
320
mg
14
%
Carbohydrates
 
20
g
7
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 2 medium-sized leeks chopped to tiny bits (weighing about 200g if you want to get technical).
  • 2 courgettes better known as zucchinis in some parts (roughly 300g), sliced thin.
  • 4 of the largest eggs you can find.
  • A generous cup 240ml of the richest heavy cream.
  • A handful or a cup, about 100g of grated cheddar cheese.
  • A pinch or 1/2 tsp 2.5ml of salt.
  • A light sprinkle or 1/4 tsp (1.25ml) of black pepper.
  • One sheet of that delightful shortcrust pastry – homemade if you’re feeling fancy or store-bought if you’re pressed for time.
  • A dash or 1 tbsp 15ml of olive oil.
  • 2 garlic cloves minced up real good.

Instructions

  • Warm up the oven to 375°F (190°C). It’s about to get baking in here!
  • Flour your counter, and give that shortcrust pastry a good roll. Once it’s behaving, put it into a 9-inch pie dish or tart tin.
  • Take a fork and give the pastry some light pokes at the bottom.
  • Get that skillet out! Medium heat is perfect. Pour in the olive oil and throw in the leeks. Cook ’em till they’re a little soft, about 7 minutes.
  • Courgettes and garlic, they’re next! In the skillet for 5 minutes with the leeks.
  • A pinch of salt and sprinkle of pepper to season. Remove from the heat, and let’s get mixing.
  • Mix the eggs, cream, and half of that yummy cheddar in a bowl.
  • Veggies go on the pastry first, then pour over the eggy mix.
  • Top it all off with the leftover cheddar. Yum!
  • Into the oven she goes! 35-40 minutes should do the trick. You’re aiming for golden perfection.

Notes

TIPS
Blind bake your pastry for 10 minutes for that perfect crust.
If it’s getting too tan, cover the quiche with some foil.
Mix things up and grate a courgette instead of slicing.
SERVING SUGGESTIONS
Fresh green salad on the side? Always a win with Leek and Courgette Quiche.
A little dollop of sour cream or yogurt? Heaven.
Spice it up with some chili flakes or hot sauce.
Ideal for brunch or a light dinner. Pair with your fave cold drink.