Sautéed leeks star in this traditional tart from the Picardy region in northern France.

  • 8Servings


  • 2 Tbs. butter or olive oil
  • 3 medium leeks, thinly sliced, then rinsed and drained (6 cups)
  • 1 9-inch frozen piecrust
  • 2 large eggs
  • 1 cup low-fat milk


1 Heat butter or olive oil in Dutch oven or large saucepan over medium heat. Add leeks, and sauté 7 to 10 minutes, or until tender. Cool.

2 Preheat oven to 425°F. Place piecrust on baking sheet.

3 Whisk eggs in large bowl. Whisk in milk, and season with salt and pepper, if desired. Stir leeks into egg mixture.

4 Spread leek mixture in piecrust, and bake 15 minutes. Reduce oven heat to 350°F, and bake 45 to 60 minutes more, or until lightly browned on top and knife tip inserted in center of quiche comes out clean. Cool 10 minutes before serving.

Nutrition Information

  • Calories: 199
  • Carbohydrate Content: 22 g
  • Cholesterol Content: 48 mg
  • Fat Content: 11 g
  • Fiber Content: 2 g
  • Protein Content: 5 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 318 mg
  • Sugar Content: 5 g