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Quiche met prei (Leek quiche)

with grated carrots


Total: 45 min


20 min


25 min


6 servings
  • 1 Shortcrust pastry
  • 4 Eggs
  • 2 Leek whites
  • 500 g Carrots
  • 50 g Comté cheese
  • 200 mL Milk, 2%
  • 30 mL Olive oil
  • 1 Lemon
  • 1 pinch Salt
  • 1 pinch Pepper


  • Preheat the oven to 400 °F.
  • Wash and slice the leeks.
  • Sweat them in a drizzle of olive oil for 8 minutes.
  • Add salt and pepper, and then set aside.
  • In a bowl, beat the 4 eggs for the omelette.
  • Add the milk, salt and pepper.
  • Lay the pastry in a suitable pie plate.
  • Place the leeks over the bottom of the pastry.
  • Add the grated Comté cheese in the eggs-milk mix and pour it over the leeks.
  • Bake for 25 minutes.
  • Meanwhile, wash and peel the carrots.
  • Grate them and prepare vinaigrette with 3 tablespoons of olive oil and the lemon juice. Season with salt and pepper.
  • Serve the leek quiche hot or warm along with grated carrots.

Recipe tips

  • Bring colour to your plate for more pleasure and balance!