Appetizers/ Starters/ Vegetables/ Savory tarts

Leek and Chicken Quiche

Mummy !!! What’s for dinner tonight??? Ughhh… This question that keeps popping up again and again !! Easy I shall say! Are you in a quiche mood? Let’s prepare a leek and chicken quiche!!

It’s true that this recipe actually requires some time, mainly because you have to cook slowly the leeks for 2 hours. 2 hours that will give them a sweet and delicate taste, 2 hours that will make your children really enjoy leek!!

As far as the rest of the recipe is concerned, it’s a piece of cake!

You need a savory shortcrust pastry, I recommend to prepare it the day before, leeks cleaned and cut, grilled chicken and you’re almost there!!

Not bad right? Other options : with bacon, salmon, tuna or just like this.

The utensils:

A cast iron  stewpan, mine is the 22 cm diameter by Staub

My rectangular pastry ring by De Buyer,

A cutting board with a shape knife,

And a baking mat.

You know what, I will say no more!

The recipe, Chef!

Leek and Chicken Quiche

1 Star2 Stars3 Stars4 Stars5 Stars ( Vote !)
Serves: 6 Difficulty: Easy Price: $
Cooking Time: 3 hours


  • 1 savory shortcrust pastry (recipe on the blog)
  • 2 leeks
  • 1 onion
  • 1 or 2 chicken fillets
  • 20 g butter
  • 3 eggs
  • 25 cl cream
  • Salt
  • Pepper
  • Nutmeg powder



Peel and cut the leeks and onion.


Melt gently half of the butter in a stewpan and add the leeks and onion.


Cover and cook at low heat for 2 hours. Mix from time to time.


Melt the rest of the butter in a frying pan and grill the chicken.


After 2 hours, preheat your oven at 220 degrees.


Remove the stewpan from the stove and add the cream. Mix.


Add the eggs and mix.


Season with salt, pepper and nutmeg. Add finally the chicken cut in pieces.


Spread your pastry and place it in your mold.


Pour your mixture on it.


Cook for 40 minutes.


Serve hot!


If you have leftovers, cut them in cubes and serve them as appetizers.

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  • Reply
    Marion L
    Sunday December 2nd, 2018 at 12:19 PM

    Super bonne cette tarte, j’ai eu plus de garniture que de place dans mon plat mais on s’est régalé. Ça m’a inspiré une “revisite” avec du fromage : une parmesan ou une avec du fromage frais ail et fines herbes… A tester prochainement ! Merci pour cette recette !

    • Reply
      Sunday December 2nd, 2018 at 02:14 PM

      J’en suis ravie !!! Bon dimanche Marion !

  • Reply
    Saturday October 26th, 2019 at 08:30 PM

    Bonjour Emma,

    Cette tarte a l’air délicieuse ! Cependant, avant de m’y mettre, je voulais te demander : tu n’as pas mis de gruyère ?
    Merci et bravo à toi !

    • Reply
      Sunday October 27th, 2019 at 07:52 AM

      Merci Myriam ! Non le gruyère n’est pas nécessaire. Cela dit, tu peux en mettre, ce sera également très bon !

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