Cheese and Leek Quiche

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Serves: 3-4
Prep Time: 10-15 minutes Cooking Time: 30 minutes

This cheese and leek quiche is perfect for a light lunch or dinner served with salad. It's a great way to use up any left over veggies in the fridge (like the tomato in this recipe!).


  • 1 leek
  • 1 large tomato
  • 1 tbsp olive oil
  • 30g Cheddar cheese
  • 2 eggs
  • 150 ml cream
  • 1 x precooked pastry case or some homemade shortcrust pastry (super easy to make!)



Preheat the oven to 180ºC/gas 4.


Trim and finely slice the leeks, then sautée with a splash of oil until soft and sticky.


Coarsely grate the cheese.


Whisk together the eggs, then stir through the cheese, cream, leek and a good pinch of seasoning.


Place the pastry case onto a baking sheet, then pour the mixture into the case and bake for 25 to 30 minutes, or until golden.


  • 382 Calories
  • 37g Carbohydrates
  • 136mg Cholesterol
  • 27.3g Fat
  • 2.3g Fiber
  • 10.2g Protein
  • 14.5g Saturated fat
  • 127mg Sodium
  • 3.03g Sugar
  • 15.1g Unsaturated fat


In my opinion this goes well when served with a side salad of your choice! Nutritional information is based on the quiche serving 3.

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