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French Leek Flamiche - Quiche

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“I got this recipe from Michel Roux's cookbook "Eggs". It is a quiche that you can make with a surprise ingredient - curry powder. As he states, the curry powder enhances rather than detracts from the flavor of the leeks. It is delicious without the curry powder too. Serve with a butter lettuce salad and a roll for a great lunch or light supper.”
1hr 30mins
1 quiche

Ingredients Nutrition

  • 1 pie crusts or 34 lb tart pie dough
  • 2 14 lbs leeks, split lengthwise, washed very well and cut into 1/4-inch pieces
  • 4 12 tablespoons butter
  • salt & freshly ground black pepper
  • 13 cup heavy cream
  • 5 medium egg yolks
  • 1 tablespoon Madras curry powder (optional)


  1. Melt the Butter in a saute pan.
  2. Add the leeks, season with salt and pepper, cover and sweat gently for 20-30 min on low heat until tender, stirring occasonally.
  3. Transfer to a bowl and let cool completely.
  4. While leeks are cooking, roll out dough about 1/8" thick and place into a flan ring.
  5. Let rest in refrigerator 20 minutes at least.
  6. Preheat oven to 400°F.
  7. Prick the bottom of the pastry shell with a fork, like with wax paper and fill with dry beans.
  8. Bake blind 20 minute Remove beans and wax paper and let cool in the ring.
  9. While cooling, whip the cream very lightly with the egg yolks and curry powder, if using.
  10. Fold in the cooled leeks and pour into the pastry shell.
  11. Bake 40 minutes until the top is lightly golden and the filling is cooked but still soft to the touch.
  12. Immediately slide onto a wire rack. Gently lift the flan ring off.
  13. Serve the quiche warm or tepid, but not hot.

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