Quiche with Leek and Roquefort Recipe

Quiche with Leek and Roquefort


This can be made in a traditional quiche pan, but a springform pan allows for a higher crust and deeper layer of decadent egg custard. Sink your fork down in and scoop up full, fluffy, flavorful bites.


  • 1 1/2 recipe All-Butter Pie Dough (see Cook’s Tip)
  • 1 tablespoon unsalted butter
  • 2 leeks, white part only, cut into 1/4-inch slices
  • 1 teaspoon kosher salt, plus more to taste
  • 2 cups half-and-half
  • 3 large eggs, lightly beaten
  • 1 teaspoon all-purpose flour
  • 1/4 teaspoon white pepper
  • Pinch of nutmeg
  • 1/4 cup crumbled Roquefort or blue cheese


  1. On a lightly floured surface, roll out pie dough into a 12-inch circle. Transfer to a 9-inch springform pan. Gently tuck dough around bottom circumference and press extra dough against sides of pan. Refrigerate or freeze at least 30 minutes (and preferably 2 hours) prior to baking.
  2. Preheat oven to 325°F.
  3. In a small skillet, heat butter over medium heat. Add leeks and sauté until soft, about 5 minutes. Remove from heat and set aside.
  4. In a large bowl, whisk together half-and-half, eggs, 1 teaspoon salt, flour, white pepper, and nutmeg. Stir in sautéed leeks.
  5. Pour mixture into chilled crust. Sprinkle Roquefort evenly on top. Bake 40 to 45 minutes or until golden brown and set. Cover loosely with foil if top begins to brown too quickly.
  6. Cook's Tip:
  7. Make a full recipe of all-butter pie dough. Blind bake half to use for a pie that doesn't require baking or freeze half for use another time.


Amount Per Serving (based on 19 servings)
Calories: 470
Fat: 32 g
Saturated Fat: 16 g
Cholesterol: 200 mg
Sodium: 520 mg
Carbohydrates: 37 g
Fiber: 1 g
Sugar: 7 g
Protein: 13 g
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