Leek and Spinach Quiche

Leek and Spinach Quiche

SERVES: 4-6 | PREP TIME: 15 min | COOK TIME: 50-60 min


This is a well-rounded, filling brunch dish for the whole family. Roasting the leeks for the top gives a crispy contrast to the softened leeks in the base. The creme fraiche brings a sharpness to the creamy filling and the spinach adds a lovely vibrant colour.

Leek Quiche Recipe


350g homemade plain pastry or 1 sheet frozen pastry
2 medium leeks
40g spinach
6 eggs
1-2 tablespoon oil
200ml milk
1 tablespoon each of cream and creme fraiche
80g white cheddar cheese
Salt and pepper


1. Prep your ingredients:

  • Preheat your oven to 180 degrees, 160 for a fan oven
  • Line a well greased loose bottomed quiche tin with the pastry
  • Wash and slice one leek into 12 finger sized pieces
  • Wash the second leek, slice lengthways and cut into small half moons

2. Place a piece of greaseproof paper on the base of the pastry with some cooking beans and blind bake in the oven for about 15 minutes, then remove the paper and beans and give it another 5 minutes in the oven until golden.

3. Place the finger sized pieces of leek in a roasting tin, season and drizzle over some oil and cook for 15 minutes.

4. Heat the oil in a pan and gently cook the sliced leeks for about 5 minutes until softened.

5. Meanwhile, crack the eggs into a bowl, whisk well with the milk, cream and creme fraiche, and season with salt and pepper. Grate the cheese and chop the spinach roughly.

6. Spread the softened leeks on the pastry, scatter over the grated cheese, then the spinach and finally the roasted leeks. Place the quiche tin on a baking tray and slowly pour over the egg mixture.

7. Cook for about 30 minutes until the egg has set. Leave to cool for 10-15 minutes before removing from the tin and serve in slices with a big green mixed leaves salad.