February 23, 2015 by Fromagerie Rang 9
  • 4 portions

  • 45 Min.


  • Homemade or store-bought shortcrust pastry (for 1 pie crust)
  • 6 large leeks, white part only, washed and thinly sliced crosswise
  • 250 ml (1 cup) 35% cream
  • 180 ml (¾ cup) lardons
  • 4 eggs
  • 170 g of Le Mamirolle, grated, without the crust

Step 1: Preparing the Leek Fondue

In a pan, brown the lardons on medium heat in a bit of butter until golden. Add leeks and heat for 10 minutes on medium heat, without browning. Once tender, remove leeks from the heat and let them cool.

Step 2

In a bowl, beat the eggs and cream, then add the leek fondue and the cheese. Add salt and pepper to taste.

Step 3

Press down the dough onto a plate. With a fork, pierce the bottom of the dough. Pour the egg mixture over the dough.

Bake in the center of the oven for about 35 minutes at 190 °C (375 °F), until the quiche becomes lightly golden. Let cool for 10 minutes.

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