Potato & Leek Quiche

YouTube video

Potato & Leek Quiche

Jill Dalton
This Potato & Leek Quiche is a comforting dish that is great for breakfast, lunch, or dinner. Made with hearty potatoes and leeks cooked inside of a luscious cream sauce all nestled in a rich “buttery” crust.
4.86 from 7 votes
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 311 kcal

Ingredients
 
 

Crust

Filling

Sauce

Instructions
 

  • Preheat oven to 375°F.
  • Stir crust ingredients together adding the water gradually until mixture sticks together. Form it into a ball. You might need to add a tablespoon or two more of water to get mixture to stick together.
  • Roll ball out between 2 sheets of parchment paper with a rolling pin until large enough to place into a 9 inch pie plate.
  • Press into the pie plate about 2/3 of the way up the sides and pinch a decorative edge into the top rim of the crust.
  • Bake for 10 minutes.
  • Add the filling ingredients to a pan and cover with lid. Cook on medium heat for about 10 minutes or until potatoes are almost soft.
  • Add the sauce ingredients to a blender and blend until smooth.
  • Mix the sauce and the potato and leek mixture together.
  • Pour over the crust and smooth the top.
  • Bake for 35 minutes.
  • Keep leftovers in an airtight container in the fridge for up to a week.

Nutrition

Calories: 311kcalCarbohydrates: 43gProtein: 13gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 86mgPotassium: 585mgFiber: 7gSugar: 4gVitamin A: 996IUVitamin C: 13mgCalcium: 134mgIron: 4mg

23 thoughts on “Potato & Leek Quiche”

  1. Yum! It looks delicious. Could you make it without the crust, like a frittata?? (Just cause I’m lazy sometimes ?)

  2. I made this and it was absolutely delicious! I did have way too much filling, that I kept aside. Could you let me know roughly in cups how any potatoes you use and it cups how many leeks you use. Also, do you use only the white parts of the leeks or the whole leek? Thank you again for another fabulous recipe! I will make this again. I think it would be a good Thanksgiving recipe.

    1. Hello Anna, You only use the white part of the leeks but I try to cut up a little farther into the green as long as it is still more tender, not like the top green part of the leek. In cups, leeks are a little less than 2 cups and for the potatoes, 1 1/2 cups

    1. All of the substitutes I tried turned out barky. Someone had suggested tiger nut flour. Tiger nuts are not nuts, they are tubers like potatoes.

  3. Just a heads up that, in the written recipe, you forgot to grind the oats into flour. I saw your video so know to do that but my cousin read the recipe so we had a little back and forth until I could set her straight. I look forward to making it!

  4. Hi Jill! I can’t get tofu where I live (Papua New Guinea). Do you have a suggestion for a substitution? This recipe looks delicious and I’d love to try it. 🙂

  5. This was SO good! The filling was spot on with great taste and texture and the crust is AMAZING! I could honestly eat the crust by itself it is so full of flavor.

  6. I was curious, could you prepare the pie and keep in fridge until you were ready to bake for example overnight? Or could you prepare the filling and refrigerate overnight?

    1. I think that preparing the filling the day before and refrigerating it would work. I wouldn’t add it to the crust until you are ready to cook though because I think it might make the crust soggy.

  7. Is there a substitute for the tahini in the crust recipe? We follow Dr Caldwell Esselstyn PRHD lifestyle and tahini is discouraged. I really want to try this recipe. Thank You Jill!

  8. Hi Jill, after cooking the leeks and potatoes in the stock do you drain off the stock, or do you just add it all into the filling mixture? Really looking forward to trying out this recipe. Many thanks Alicia

  9. This is super-tasty: even my omnivore husband loved it! It really helped me to read through the comments: I adjusted the chopped leeks to 2 cups (about 1 large leek) and the potatoes to 1.5 cups. I kept everything else the same. It made the perfect amount of filling for the crust. The crust is OUTRAGEOUSLY good! Made a really satisfying meal served with salad and steamed veg – and we have some leftover for the freezer. Total winner!

Leave a Comment

Your email address will not be published. Required fields are marked *