The humble quiche is such a versatile dish. You can add any filling that you want, and then you have a delicious hearty meal. It’s great for meal prepping, or you can create a stunning dish for the holidays.
This potato and leek pesto quiche is simple yet delicious that will satisfy any picky eater. It is also simple to assemble. Plus, potato and leek is a golden combination, and who doesn’t like pesto?
For this, you can use any pesto, or you can make your own. It is super simple to make your own. I used a carrot leaf and basil pesto that I made. Use leftover carrots leaves to create a more savory pesto, and cut down on waste. I mixed my carrot leaves with basil for sweetness along with some parmesan and nutritional yeast for that savouriness.
The cheese helps make this dish. I used a combination of gruyere and parmesan. I love gruyere because I find it to be a really savory cheese, which helps to make the meal more hearty without it being heavy. Still, use whatever cheese you like. I would caution that using a strong cheese like cheddar may overwhelm your pesto flavor. Whatever cheese you choose, make sure to grate it so that it mixes in well and evenly distributes.
You can make this dish dairy-free by using a vegan pie crust, non-dairy milk, vegan cheese, and nutritional yeast. To make it completely vegan, I wouldn’t know how other than to use vegan eggs which I have only seen in a couple of stores.
- 1 pie crust
- 4 eggs
- 1 leek
- 1 roasting potato
- 5-6 tbsp of pesto
- ¾ cup of milk
- 130g of grated cheese (gruyere and parmesan)
- Salt and pepper to taste.
- Preheat your oven to 350F.
- Roll out your pie crust into a pie pan. Make sure it comes up slightly over the sides and blind bake the pie crust with some baking beans for 10-15 minutes in the oven. This will help create a crunch crust.
- Slice your leek in half, making sure that you wash away any dirt and discard the dark green tops. Then, pull the layers of leek apart from one another. Peel the potato and then slice into long thin slices. You may want to use a mandolin.
If you would like an easier route, you can roughly chop your leek and potato into small bits, but put the potatoes in a separate bowl.
- Cover the potatoes with water and heat in the microwave for 10 minutes. This will help to partially cook the potatoes.
- Into a bowl, whisk your eggs and milk together with salt and pepper into a smooth mixture. You may want to add more salt than you normally would as potatoes need more salt than other vegetables. Then mix in your grated cheese, until a smooth concoction. You may want to add more mix if you think you need to loosen your mixture.
- Once you take your pie crust out of the oven, remove the baking beans. Then spread 5-6 tbsp of the pesto all over the crust, bottom and sides.
- Then add your leek and potatoes in layers. Make sure to have alternating layers of leek and potato, so that they are evenly dispersed throughout.
- Next, add the egg and cheese mixture, and spread it evenly before putting it into the oven to bake for 45-60 minutes. Once done, let cook for 10 minutes and serve!
Serve the quiche on it own, or with soup or salad or with other sides. Enjoy!