The smell of leeks melting in olive oil — that sweet, slightly sugary scent starting to fill the kitchen — is the signal that you’ve made the right choice. This quiche doesn’t have a store-bought shortcrust pastry. It has something better: a base of hand-crushed potatoes, crispy on the edges and melting in the center.
Ingredients :
- Potatoes — Choose starchy varieties — Bintje, Monalisa, or Agria. They mash better and stay more compact in the mold. A Charlotte or Nicola will slide everywhere and refuse to form a real crust.
- Leek whites — Only the whites, not the green parts. They are more tender, less fibrous, and their flavor is sweeter when cooked. Cut them into 5 mm slices maximum — too thick, and they stay crunchy even after 10 minutes over medium heat.
- Heavy cream — Full-fat cream with at least 30% fat. Low-fat cream makes the filling too liquid and the quiche won’t hold up when sliced. No need for luxury cream — the one from the fresh aisle of any supermarket works perfectly.
- Grated Emmental — Grate it yourself if you can — freshly grated cheese melts more uniformly and browns better. Pre-shredded pizza cheese contains anti-caking agents that prevent it from forming a real crust.
