Leek Quiche (Dutch Preitaart)

Author:Toos Vonk
Yield:1 quiche
Category:Main Courses


125 ml cream
100 g cheese, grated
1 pinches ground nutmeg
300 g puff pastry sheets
egg white
1 pinches salt
1 kg leeks
 black pepper


  1. Preheat oven at 390 °F (190 °C).
  2. Clean and slice the leek and the fresh part of the leaves. Blanch the leeks for 10 minutes in boiling water with a sniff of salt. Drain the leeks and let cool down.
  3. Mix the cream, eggs and grated cheese and season with the nut meg.
  4. Mix in the leeks.
  5. Roll out the puff pastry sheets to twice the size of the pie pan. Grease a pie pan, and cover it with half the puff pastry sheet.
  6. Spread the leek mix into the pie pan.
  7. Cover the leek mix with the remaining puff pastry sheet.
  8. Spread and egg white over the edges.
  9. Use a fork to pierce holes in the top of the pie.
  10. Bake for 35 minutes.