Parmesan Leek Quiche

A spicy twist on the classic French Parmesan Leek quiche, this savoury tart is packed with rich flavours of leek and parmesan and the perfect treat for your family and guests! If desired, cook the sliced leeks briefly with a tablespoon of butter first before adding to the filling. I have topped the filling with a couple of chilli peppers and black seeds, but you can exercise your imagination adding other toppings (olives, mushrooms are great). Replace the Parmesan with Grana Padano if you like. Use your favorite store-bought crust or make your own like this keto crust or buttery Gruyere crust.

1x350 g Keto pastry crust or regular pastry crust
1 stalk / 250 g Leek, cut into 1cm rounds
2 Chilli peppers, halved and deseeded
200 g Parmigiano-Reggiano, finely grated
4 Medium eggs, at room-temperature
200 g Crème fraîche, at room-temperature
2 Thyme sprigs
Nutmeg
1/3 tsp Sea salt
1/2 tsp Black seeds

Preheat the oven to 180C/350F. Lightly butter a 22-24cm / 8-9inch tart pan with a removable bottom. Prepare the pork rind crust and press into the sides and the bottom of the prepared tart pan. Chill for 30 minutes.
Line the pastry case with crumpled baking paper and fill with pastry weights or some dried beans. Blind bake for 15 minutes, then take out the beans and paper and cook for another 5 minutes or until the pastry looks dry and golden.
Clean and wash the leek. Cut the white and light green parts into 1cm thick rounds. Halve the chilli peppers lengthways and deseed. Reserve 3 pepper chilli halves for the topping and finely chop one chilli pepper half. Finely grate the parmesan. Pluck the thyme leaves from the stalks.
Mix the eggs with the crème fraîche in a bowl. Fold in the parmesan, thyme leaves, finely chopped chilli pepper, a little nutmeg and salt.
Spread the filling over the crust, press the leek rings into the filling. Place the peppers on top and press down lightly. Sprinkle the black seeds over and bake in a preheated oven in the middle shelf for 35-40 minutes.
Remove the tart from the oven, and leave to rest for 10 minutes on a wire rack, this allows the filling to set and the tart can be easily lifted out of the tart pan. Serve the tart warm or cold with a leaf salad if desired.

30 comments:

eileeninmd 28/1/24 12:03: Hello Angie,
You quiche looks delicious! Very pretty! Take care, have a great new week!
Whats Cookin Italian Style Cuisine 28/1/24 14:16: looks nice and creamy and Parmesan takes it to another wonderful level of flavors
Chef Mimi 28/1/24 14:30: This is the prettiest quiche I’ve ever seen!!! Gorgeous !
Velva- Evening With A Sandwich 28/1/24 14:44: Angie, this is a delightful savory tart.. Almost too pretty to eat ( smile).
Tom 28/1/24 15:13: ...we had quiche this week, but not as fancy as this!
Christine 28/1/24 16:12: Pretty
thepaintedapron.com 28/1/24 16:16: Beautiful Angie! I love quiche, such a great way to use up leftovers too~
Judee 28/1/24 19:03: Wow! What a gorgeous quiche and delicious sounding too!!
David M. Gascoigne, 28/1/24 20:28: Looks fantastic and I bet it tastes that way too.
roentare 28/1/24 21:38: That is a very fine finish of a dish any top chef can wish for
Cooking Julia 28/1/24 23:15: The red peppers on the tart look great!
Brian's Home Blog 29/1/24 00:06: That looks great! If I could only have cheese...sigh.
Granny Sue 29/1/24 02:01: So pretty! And I have everything on hand to make it!
Anonymous 29/1/24 02:37: That does look very nice.
Citu 29/1/24 02:58: Amo el quiche. Tomó nota. Te mando un beso
Grace 29/1/24 06:33: Excelente Angie!
Ideal! Tendré visitas. Se presta.
Muchas gracias!
Lola Martínez 29/1/24 08:48: A una quiche siempre le doy una oportunidad, lleve los ingredientes que lleve, porque nos encantan. No le pongo chile por el picante, pero los demás ingredientes me gustan todos. Una exquisitez.
DEZMOND 29/1/24 13:16: Looks lovely and very comfy for cold winter.
I would put some other cheese as parmigiano is produced unethically in a process that involves killing and torturing lil' calves.
speedy70 29/1/24 14:51: Adoro i porri, ottima torta salata!
Eva Taylor 29/1/24 14:59: Firstly, I must comment on the gorgeous placement of the leeks, so unexpected but so beautiful! This quiche sounds absolutely delicious, I will save for my menu plan.
Eva https://kitcheninspirations.wordpress.com/
Hena Tayeb 29/1/24 17:37: Looks absolutely delicious and so beautiful.
JoAnna 29/1/24 17:38: Your dishes always look colorful and appetizing. Have a good week, Angie. :)
Carol @Comfort Spring Station 29/1/24 21:03: This is one beautiful quiche. It looks yummy!
Ben | Havocinthekitchen 29/1/24 23:10: I think it can be quite challenging to make savoury pies and tarts look beautiful and elegant, but your creations always are on spot! And it sounds amazing!
Pam 30/1/24 22:15: Gorgeous!!!
Raymund | angsarap.net 1/2/24 22:43: Wow, I love the spicy twist on the classic Parmesan Leek quiche
tigerfish 2/2/24 02:32: Cannot decide which savory item to choose - this parmesan leek quiche or the Halloumi muffins? I'll have BOTH!
Frank | Memorie di Angelina 2/2/24 15:18: Well, the chili peppers are certainly a novel twist! Sounds delicious though. I'm a big fan of savory baked dishes like this one.
Anonymous 3/2/24 20:29: I really like your presentation with the sliced circles of leeks instead of chopped leeks. Karen (Back Road Journal)
Anonymous 18/2/24 06:17: I think leeks are one of my favorites in the allium family. This quiche is so beautiful, and the flavors are all so complementary! David (C&L)