Healthy Leek Quiche

For 4 Slices


Shortcrust Pastry (Tart tin - 22 cm diameter)

  • 150gr flour: mix wholemeal (100gr) and white flour (50gr)
  • 50gr oats 
  • 3 tsp olive oil 
  • 7 to 10 cl cold water 
  • Optional: seeds (sesame seeds, poppy seeds, …)
  • Sea salt 



Preheat the oven to 200C. 

Mix the flour, oats, seeds, and salt in a large bowl. Stir in the olive oil and mix well. Add in the cold water until the dough is moistened. Knead the dough with your hands for 5 minutes. 

Wrap in cling film and put in the fridge for 30 minutes. 

Then, flour the working surface and roll out the dough, lift into a 22cm tart tin. 

Bake blind for 10 minutes: line the tart with baking paper and fill with dried beans and put in the oven. 


Leek quiche 

  • 400/500 gr leek 
  • 1 big onion 
  • 1 garlic clove
  • 250 ml double cream or soy cream 
  • 50 gr hard cheese (Cheddar, Comte, Gruyere, Emmental…) 
  • 1 pinch of nutmeg 
  • Olive oil
  • Salt & Pepper 



Peel and slice the onion and garlic and cook with olive oil in a frying-pan. 

Wash, trim and thinly slice the leeks, add to the frying pan, and cook until soft. 

Place in a large bowl, add the cream, season with salt, pepper, and nutmeg. Grate the cheese and add to the mixture. Pour into the pre-cooked pastry crust and bake for 25 minutes, or until golden. 

Serve with a green salad and enjoy! 


Recipe & Picture Credit: @flexi_healthy_kitchen