Leek, tomato and blue cheese quiches, why not?

leek blue cheese quiche tomato

Leek, blue cheese and tomato quiches

Let’s talk about the quiches, shall we? After all, I am from Lorraine where quiche lorraine originates from.

But that’s not the reason why I want to chat about quiches with you.

In fact, let me confide that I’ve never been a huge fan of quiche lorraine. Oh yes, really not. When I was a kid, I always found the dish too rich, too egg-y and creamy, lacking the taste of scrumptious delicate vegetables that I can never get enough of. Of course, you won’t be surprised since a quiche lorraine does not have vegetables as a component. And if it did, we would not call it a quiche lorraine.

But then, I love the concept of a quiche. Everything about it.

Think a flaky pastry crust that supports a deliciously nourishing topping where you can find fish, vegetables, herbs, cheese, and always eggs and cream (or milk); a dish that makes a meal in itself when it is served with a salad. Really, it’s pretty much my idea of a successful lunch, or a light dinner, especially these days, with fall and its gorgeous days settling amongst us slowly.

Over the years, I have developed a lot of recipes for quiches. Sometimes, I make a large quiche to feed a crowd, and at other times, I prefer to make individual quiches — because they are cuter too — or even bite-sized ones, perfect for a party buffet. Quiches are also somewhat different from savory tarts because they use a higher ratio of eggs and cream and/or milk, and are baked in deeper molds. They are wonderful eaten on the day when they are cooked, but also develop extra flavor when they are reheated the next day. I typically prefer to precook the pastry, but not always either. Some people like to eat their quiches cold — perhaps you — although I must say, I am more of a warm quiche kind of eater. Quiches really inspire me, and always make P. and I happy when they are the center piece of our dining table — quite often a reality.

This recipe was actually spontaneous. You know, the type of recipe that happens when you look into the fridge as you are about to make dinner with yet no clue about what you will make.

Since I had leftovers of a few things, Danish blue cheese — used before in a soup and another vegetable tart — pastry crust, organic leeks, eggs and Zebra tomatoes bought at the market a few days before, the recipe happened naturally. With an arugula salad dressed in an argan oil vinaigrette, I knew that these quiches would be simple and lovely.

And they truly were.

With no leftovers this time.

leek blue cheese quiche tomato

Mini quiches with leek, blue cheese and the last Zebra tomatoes of summer

(For 2 to 3 mini quiches, molds measuring 3.5″ at the bottom, and 1 1/4″ high)

If you want to make this as a big quiche, or 4 individual quiches, I suggest to double the quantities

You need:

  • Pastry crust (my crust was gluten free made with sweet rice flour, amaranth and quinoa flours, but you can use the one you like best)
  • 3 small leeks, chopped (about 3.5 oz)
  • 2 small Zebra tomatoes, sliced
  • 2 Tbsp olive oil
  • 1 onion, sliced thinly
  • 1 garlic clove, chopped
  • A few coriander seeds
  • 1 thyme twig
  • 1 oz blue cheese, crumbled
  • 2 organic farm eggs, beaten lightly
  • 2 Tbsp whole milk
  • 2 Tbsp crème fraiche
  • Nutmeg, freshly grated
  • Fresh parsley
  • Salt and pepper


  • Roll your pastry and place in molds; place to wait in the fridge, covered.
  • Preheat your oven at 400 F.
  • In a frying pan, or sautee pan, heat 2 Tbsp olive oil on medium heat. Add the thyme and coriander seeds, then the leek, onion and garlic. Season with salt and pepper and cook, without browning, for 7 to 8 minutes, until the vegetables are soft; set aside.
  • In a bowl, combine the eggs, cream and milk. Season with salt and pepper and add a touch of freshly grated nutmeg. Add the parsley.
  • Arrange the vegetables in the tart shells (make small holes with a fork first) and cover with the batter.
  • Add the crumbled cheese and slices of tomatoes. Bake for about 25 minutes. Let rest for 10 minutes before eating, so that the batter sets. The quiches can easily be reheated the next day.
Le coin français
Petites quiches aux poireaux, fromage bleu, avec les dernières tomates Zebra de l’été

Si vous souhaitez réaliser une grande quiche, ou 4 individuelles, je vous conseille de doubler les proportions

(Pour 2 à 3 petites quiches, moules mesurant 9 cm de large, et 3 cm de haut)

Ingrédients :

  • Pâte brisée (ma pâte était sans gluten, réalisée avec des farines de riz glutineux, quinoa et amaranth, mais choisissez la recette que vous préférez)
  • 3 petits poireaux, partie blanche hachée (100 g)
  • 2 petites tomates Zebra, coupées en tranches
  • 2 càs d’huile d’olive
  • 1 oignon, émincé finement
  • 1 gousse d’aïl, hachée
  • Quelques graines de coriandre
  • 1 brin de thym
  • 30 g de fromage bleu, émietté
  • 2 oeufs bio, légèrement battus
  • 2 càs de lait entier
  • 2 càs de crème fraiche
  • Noix de muscade, fraîchement râpée
  • Persil frais haché
  • Sel et poivre

Etapes :

  • Etalez voter pâte et foncez les moules; mettez en attente au frigidaire, recouverts de papier film.
  • Préchauffez votre four à 200 C.
  • Dans une poêle, faites chauffer 2 càs d’huile d’olive sur feu moyen, et ajoutez le thym, les graines de coriandre, les poireaux, l’oignon et l’aïl. Assaisonnez de sel et de poivre et faites suer, sans colorer, pendant 7 à 8 minutes, jusqu’à ce que les légumes soient tendres.
  • Dans un bol, battez les oeufs avec la crème et le lait. Salez et poivrez et ajoutez de la noix de muscade. Ajoutez le persil.
  • Arrangez les légumes sur les fonds de tarte (piquez-les avec une fourchette) et recouvrez de l’appareil.
  • Ajoutez les miettes de bleu et les tranches de tomates. Enfournez pendant environ 25 minutes. Laissez reposer 10 minutes à la sortie du four pour que le flan prenne mieux. Peut très bien être réchauffée le lendemain.
Posted in Appetizers, French Inspired, Gluten Free, Tarts, Vegetarian


  1. it sounds delicious, béa! i love all quiche, and this one i am definitely bookmarking… you had me at blue cheese 🙂

  2. These are gorgeous and I also have to admit that I never liked quiches a few years ago, and now I could eat two of these…always love your crusts!!

  3. I love good quiche. When we were recently in France, I whipped up the most delicous quiches (why do they taste better in France?).
    I think i’ll make a quiche tonight.

  4. your fall photos are gorgeous! haven’t yet turned down here. i love quiche, and this combo sounds delicious.

  5. Oh, wow! I made quiche this weekend too! I used leftover ratatouille in mine. Really nice autumn photos. Zebra tomatoes? I’ve got to get a look at those, maybe add them to my garden next year. Are they an heirloom variety? Thanks Béa.

  6. Beautiful quiches. What are zebra tomatoes? I noticed they looked somewhat yellow? I have never seen or heard of these.

  7. Zebra tomatoes are a type of heirloom tomatoes indeed. I used Green Zebra. And when they are green, they are also ripe 😉

  8. That sounds delicious! J’aime bien de la quiche et aussi du fromage bleu…so I definitely will try this recipe!

    Do zebra tomatoes have a different taste? Or could I sub in typical cherry tomatoes?

  9. Good morning, Bea. I have read your blog for so long. You are so very talented! I have a question. Just wondering what size miniature pie tarts did you use for these mini-quiches? Many thanks.

  10. Bart, sure you can replace these tomatoes with cherry tomatoes, or regular tomatoes — choose vine, if you can, or even better, homegrown 😉

    Lu, thank you! The molds have a removable bottom, and measure 3.5″ at the bottom, and are 1 1/4″ high. Hope this helps!


  11. What lovely little quiches! The quiche is my go-to dish when my cupboard is getting bare. There are just so many possibilities.

  12. Wow! My mouth is absolutely watering. I’m a lover of good food. This sounds just perfect. One of the local restaurants used to serve tiny portions of quiche as an appetizer before the meal. So sad they’ve stopped.

  13. Ooh, tis looks absolutely amazing. I love a quiche packed with the delicate taste of vegetables. And I especially love personal-sized quiches because, I have to confess, I don’t want to share 🙂

  14. The temperatures got to the low 80s for a few days here so about a dozen tomatoes started growing on my vine. I did use a couple of green ones yesterday to make fried green tomotoes….delicious.
    We love quiches! I make some kind of quiches once a week and there is this tradition in my family that every time one travels to visit other family members he/she will be served quiche for a first meal. A slice and a salad is easier after a day of travel.
    Your version is perfect!

  15. J’aime quand tu photographies les arbres. je ne sais pas pourquoi, le lien ne fonctionnait plus dans netvibes, je commencais a me poser des questions. Je vais reparer tout ca. Contente de voir que ca a l’air d’aller.

  16. oh these look delicious! just discovered your blog recently and love it – thanks for the beautiful recipes and congratulations on your pregnancy!

  17. Hi Bea,
    thank you for sharing your recipe, they look just delicious!being on a gluten free diet, i am always open to new recipes, especially pastry crust!could you please tell me where to find the one you made this time?
    thanks in advance.

  18. Delicious looking! As always your photos inspire me. A fritatta is often my leftover veggie and egg savory dish but your recipe gives me new options! Thanks.

  19. wow that looks so good! I would eat that quiche any day of the week! I always feel I am missing out though if there is no meat in my lunch/dinner so would probably add a little chicken or something myself. I think you are spot on with the blue cheese as that works so well in quiches! Love the photography also!

  20. Sophie,

    I made the Gluten Free crust. One that I like to use is the following:
    2/3 cup white (or brown) rice flour + 1/3 cup quinoa flakes + 1/3 cup sweet rice flour + Pinch of salt + 1.5 teaspoon xantham gum + 7 Tbsp butter, soft + 4 to 6 Tbsp cold water.

  21. thank you so much for the recipe Bea, i am making tonight for dinner!!If you ever want to try something different, a bit more rustic, here is a delicious recipe too.150 gr brown rice flour, a mix of buckwheat -amaranth-quinoa-millet flours to make up 100gr, put more or less of your favorite ones, mix with 1.5 tsp xantham gum, 1 tsp glutenfree baking powder, 60 gr of olive oil, salt, 1 tbsp of cider vinegar and some cold water to mix at the end until it makes a smooth batter.Good luck!!

  22. Hi!
    I feel a bit behind, but…
    do you have your gluten-free pastry crust recipe anywhere on this site?
    I don’t know how to make it and am craving QUICHE! 🙂

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  24. Ton site est vraiment magnifique, et tes photos sont sublimes 🙂 ! A ce que j’ai compris tu es de Lorraine (moi aussiiii :D) ; d’habitude je ne porte pas du tout (mais alors pas du tout) la quiche lorraine dans mon coeur, mais ces quiches là m’ont l’air plus que sympathiques 🙂 !

  25. Pingback: leek and blue cheese quiche | i ♥

  26. Is there a reason why you have not blind-baked the pastry shells before adding the filling? If you don’t, surely you risk the liquid in the filling seeping into the uncooked pastry, and the end-result being soggy pastry. Also, I don’t entirely understand the reference to needing to let the cooked tarts sit for ten minutes in order for the egg filling to ‘set’; after 25 minutes at 400 F, it will have been as set as its going to get long before you’ve taken it out of the oven…this is the sort of step I would think relevant for an egg-based custard tart which has been in a 130 degree C oven, not a 400 F one!