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.

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