I love France #4: Onion and leek quiche


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You probably saw the movie Julie And Julia last year.

Do you remember the first recipe at the beginning of the movie? Le boeuf bourguignon!  Once, I prepared one and invited our neighbors. This led me to go and show 2 families how to prepare it! Easy but takes lots of time, as most of good French cooking.

I enjoyed very much the movie, and so for my following birthday, I received as a gift the 2 volumes of Julia Child’s Mastering the Art of French Cooking.

Browsing the books, I found the leek quiche, and the onion quiche. Some flavors of former years came back to me, and so I decided to give it a try myself, but I thought it would be much better to combine both.

So here is my own variation of the ONION AND LEEK QUICHE based on 2 recipes by Julia Child (found in Mastering the Art of French Cooking).



  •  4 sliced whites of leek*

  • 1 cup of water

  • 1 Tablespoon of butter

  • 1 big onion

  • A bit of oil

  • 1 ½ Tablespoon of flour

  • 3 eggs

  • 2/3 cup of plain yogurt [NB: this is my healthy version, you can use cream if you want a decadent version!]

  • 1/8 teaspoon of pepper (or more)

  • A pinch of nutmeg

  • ½ cup of grated swiss, mozzarella, or whatever white cheese you like

  • ½ cup of grated cheddar

  • Deep pie shell [works well with frozen pie, but of course you can make your own pie]

  • A mixing bowl


  1. Clean and cut the whites of the leeks in tiny pieces

  2. Put them in 1 cup of water, add 1 Tablespoon of butter, cover and bring to a boil, when it starts boiling, uncover, lower a bit the heat, keep about 20 mn or until leeks are tender, strain the leeks

  3. While the leeks are cooking, peel the onion, cut in small pieces, and sauté in skillet with a bit of oil

  4. Preheat the oven to 385

  5. When onions are tender and golden, sprinkle with the flour, mix well, cook slowly for an extra 3 mn

  6. While onions are cooking, beat the eggs in a mixing bowl, with yogurt, pepper, nutmeg, and the grated white cheese

  7. Add cooked onions and leeks to the mixture

  8. Check the seasoning – I usually end up adding more pepper

  9. Pour into the pie shell

  10. Spread the grated cheddar on top

  11. Bake for 30 mn, or until the quiche is puffed and browned

  12. Enjoy and mouthful!

*ever wondered what to do with the greens of the leeks when it is too hot outside to put them in a soup with potatoes? Clean them well, cut in small pieces, and sauté them. Just discovered this recently, it is delicious. Don’t sauté them too long, it should just take a few minutes.

Eiffel Tower Orange1


20 thoughts on “I love France #4: Onion and leek quiche

  1. I’ve worked through bits of the first volume, and I think the biggest revelation I had was her technique for pate brisee. I have to do it sparingly because the richness of French cooking is hard to handle!


  2. Hi,

    Thank you so much for visiting Fiction Books earlier and leaving your comments, they are much appreciated and I love ‘meeting’ new people.

    I have linked my review of ‘The Tapestry Of Love’ by Rosie Thornton and would love to know your thoughts about the book, should you decide to read it, I don’t think that you will be disappointed.

    I am not a very adventurous cook, but I do like food, especially well prepared French food. Unfortunately, one of my earliest attempts at making Le boeuf bourguignon, almost ended in disaster…. I made the mistake of asking my husband to add a clove of garlic to the dish and stir well, whilst I went to prepare for our guests arrival. The smell of garlic began to permeate the entire house, even to the bathroom, where I was having a leisurely soak. The smell grew stronger and stronger, until I was compelled to go and see what was causing it …. only to discover that my husband had put a whole garlic into the mixture, as he assumed that this was a clove and had not thought to admit that he was unsure.
    We managed to remove most of the garlic, but it was much too late to make anything else, so we decided to serve it and hope for the best. I have to say that it tasted delicious and our friends thoroughly enjoyed it, so the truth about the garlic was never revealed.!!!


    • oh my!! how funny. you know my twist on the boeuf bourguignon? after I have taken the time to add slowly all the wine to the flour and meat, for the last part, the gentle simmer, I actually put it all in the crockpot, so it finishes the cooking very very slowly and keeps well all the flavor. thanks for linking on my meme, I definitely plan to read this. Emma


  3. I just posted yesterday a few comparative notes on one of Guy de Maupassant’s short stories “The Story of a Farm Girl”: and two works by classic American short story writers, O Henry and Sherwood Anderson-


  4. I am always, always for finding shortcuts to fit a busy modern lifestyle. And I am for making healthy substitutions too. I’m going to bookmark this post — thanks for doing the creating for me.


  5. Last night (well, all of yesterday) I made Julia’s boeuf bourginon. Truly, it was worth every step. We so loved it, my husband and I, and now you have me anxious to try this quiche. I love France, too, almost as much as Italy! 😉


    • Congratulations! For my boeuf bourguignon, I marinate the meat over night, and the day I cook it, once I have added gently all the wine to the beef and flour [that’s what takes for ever], I finish it by cooking it in the crockpot, so it goes very very slowly and keeps all the flavor. the quiche takes about only an hour, including the time in the oven. tell me what you think when you have tried it. feel free to link here any other favorite French recipe of yours


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