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The main dish, French classic

Leek and blue cheese quiche

This leek and blue cheese quiche serves 6 and takes 40 minutes of active work, split between the day before and the day itself. The leeks cook the day before, the quiche bakes in the morning and gets a quick reheat just before serving. It's an easy recipe at about €2.90 per person, and the key to success is well drained leeks and blue cheese cut into small cubes rather than crumbled.

A tall, golden quiche with soft leeks and blue cheese that has real character, with a simple side salad, that's enough to make the meal feel complete.

Leek and blue cheese quiche
For
6 people
Work
40 min
Total time
1 h 45
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€2.90
Calories per person
560 kcalcalculated by Kiloach, your weight coach

This quiche gets its character from the contrast between soft, slowly cooked leeks, almost sweet after long gentle cooking, and blue cheese that adds real personality without overpowering everything else. The custard made with cream and milk stays soft, while the shortcrust pastry keeps its crispness thanks to a blind bake and well drained leeks. It's a tall quiche that holds together nicely when sliced.

It fits well into a dinner party with friends or a family meal in fall or winter, served as a main course with a simply dressed green salad. You can start the meal with a light soup or a charcuterie board, and follow it with cheese or a seasonal fruit dessert. It's also a good option for a vegetarian meal that doesn't feel like it's missing anything.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 25 min
  2. The same day 2 steps, 55 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step, 10 min

The day before, cook the leeks and let them cool while well drained, so there's no last minute rush. In the morning, blind bake the crust, then fill and bake the whole quiche. Just before guests arrive, let it cool on a rack, and at serving time, reheat it for ten minutes and serve with the salad dressed at the last moment.

The ingredients

6 people

Dairy

  • Shortcrust pastry sheets 2
  • Blue cheese 200 g
  • Eggs 4
  • Heavy cream 30 cl
  • Whole milk 10 cl
  • Butter 30 g

Fruits and vegetables

  • Leeks 1 kg
  • Green salad 200 g

Pantry

  • Mustardoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs, Mustard

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Wash the leeks, slice them into rounds and cook them gently in the butter, covered, until tender. 25 min

    Stir often and don't let them color, they should be soft and melting, not browned.

  2. Drain them well in a colander and let cool, they'll keep their flavor without making the crust soggy.

    Press them with the back of a spoon, even a little water will soak the crust.

The same dayDuring the day, whenever you get a moment.

  1. Line a 24 cm pan, 4 cm deep, with the pastry, prick the bottom and blind bake it at 180°C. 15 min

    Use parchment paper and dried beans on top so the crust doesn't puff up.

  2. Spread the leeks and cubed blue cheese over the crust, pour in the egg, cream, milk, nutmeg, salt and pepper mixture, and bake. 40 min

    Season generously with pepper, the blue cheese is salty enough on its own.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Let the quiche cool slightly on a rack before unmolding it.

    This keeps the crust crisp, it won't steam and go soft.

When it's time to serveThe final touches, right in front of your guests.

  1. Reheat it for ten minutes at 150°C and serve with the salad dressed in mustard, oil and vinegar. 10 min

    A quiche served warm rather than piping hot brings out all the flavor of the blue cheese.

Our tips to get it right

  • Pick a blue cheese with good flavor but not too sharp, so it seasons the quiche without overwhelming the leeks.
  • If you're using a springform pan, set it on a baking sheet before putting it in the oven, since the filling starts out liquid and can leak slightly.
  • Let the baked quiche rest for at least twenty minutes before slicing, even warm it cuts much more cleanly.

The variations

  • Swap the blue cheese for Roquefort or Gorgonzola for a sharper or creamier flavor.
  • For a milder version that works better for kids, use Comté or Gruyère instead of blue cheese.
  • Add some bacon lardons cooked with the leeks for a richer, less strictly vegetarian version.

What to serve it with

  • Green salad with mustard vinaigrette
  • Light vegetable soup as a starter
  • Glass of dry white wine

Storage

The quiche keeps two to three days in the fridge in a sealed container. It freezes well once baked and cooled, either sliced or whole. Reheat it in the oven rather than the microwave to keep the crust crisp.

Questions about this recipe

Can you replace the blue cheese with another cheese?

Yes, Roquefort or Gorgonzola both work well and give a similar kind of flavor. For a milder version, Comté or Gruyère also work, though the taste will be less pronounced.

Do you really need to blind bake the crust?

Yes, this keeps the crust from turning soggy under the egg and cream filling. Fifteen minutes with a weight on top is enough.

How should you cut the blue cheese so it spreads evenly?

Cut it into small cubes rather than crumbling it, since it melts during baking and spreads better through the quiche. Crumbled cheese tends to stay on the surface.

Can this quiche serve more than 6 people?

For 8 people, make two quiches or slightly increase the quantities in a larger pan. It's best to adjust the baking time to the thickness of the filling rather than the number of servings.

Can a leek and blue cheese quiche be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 2 steps, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a leek and blue cheese quiche?

Allow 1 h 45 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in a leek and blue cheese quiche?

About 560 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a leek and blue cheese quiche cost?

About €2.90 per person, that's €17.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, mustard. Remember to ask your guests about their allergies before putting your menu together.

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