Cheesy Potato & Leek Quiche Recipe

Emily Woody


3 eggs

1/2 cup cream

1/2 tsp salt

88 grams shredded mozzarella 

70 grams shredded Parmesan 

100 grams roasted potatoes (1 lb raw)

115 grams cooked leeks (1 small leek)

1 recipe quiche pie shell 

Makes 1 quiche 



Prepare your quiche pie shell. Let the shell rest in the refrigerator until it is ready to be used so that it goes into the oven with cold crust.

Prepare your potatoes. Cut 1 lb potatoes into small cubes, toss with oil, and roast in 425 f oven for about 25 minutes or until tender. No need to use salt. 

Prepare your leeks. In a pan on the stovetop melt 2 tbsp butter, chop a small leek, and cook until tender. No need to use salt. 

Preheat the oven to 350 f. If using an aluminum pie pan, place a thick-bottomed baking sheet in the oven to preheat. The baking sheet will help conduct the heat evenly to the bottom of the pie pan. If using a glass or ceramic pie pan, this step is not necessary. 

Shred your cheese.

Prepare your quiche filling. In a medium bowl, crack 3 eggs, add the cream and salt, and whisk thoroughly. Add the shredded cheese and the cooled potatoes and leeks and stir to combine. Add to the chilled quiche pie shell.

Place quiche on the middle rack of oven on the preheated sheet pan if using. Bake for 40 min or until golden-brown. 

Let cool for 10 minutes and then serve.