Leek and cheddar quiche from Jamie Magazine, July 2013 (#40) (page 122)

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Notes about this recipe

  • Bloominanglophile on July 19, 2016

    My husband, who claims not to like quiche, really enjoyed this one. It seems more like a deep-dish Alsatian onion tart rather than a quiche--probably because I only had half the amount of leeks I needed and subbed in sliced onions, and the fact that this quiche is not overly eggy (only 3 eggs). I also admit to using a pre-grated packaged cheese mix, and it was still fine. The filling fits into a 9" pie shell (homemade) nicely and didn't spill out over the edge when baking. The cheese did rise to the top, but looked quite nice as it was richly browned on top when it came out of the oven. Might try sprinkling it on the base of the tart or mixing it in with the leeks next time. Looking forward to trying this with all leeks and quality cheddar!

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