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Simple leek quiche without butter

Kitchen Spotlight Nibbles and bites when hunger strikes.

This leek quiche stands out thanks to its olive oil crust instead of butter, creating a lighter option while keeping the same crunch. The dough is super easy to make with just four staples: flour, olive oil, water, and salt. Softly cooked leeks add their natural sweetness, stunningly placed in a spiral for both taste and elegance. The filling is kept light with a single egg and minimal milk, highlighting the veggies. This recipe proves you can refresh a French classic without losing any deliciousness.
alicia in the kitchen
Recipe by Alicia
Fresh from the kitchen: Tue, 04 Mar 2025 00:32:00 GMT
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Leek quiche with no-butter olive oil crust Save for Later
Leek quiche with no-butter olive oil crust | Tasteofsavor.com

This olive oil leek quiche offers a lighter twist on the traditional French classic. The olive oil pastry creates a delightfully crisp crust that perfectly complements the tender leeks. This modern adaptation maintains all the rustic charm while being lighter and more digestible.

Switching from butter to olive oil in the pastry was a game-changing discovery. The resulting crust has an exceptional lightness and crispness that elevates the entire dish.

Key Ingredients

  • All-purpose flour (250g): Sifted for optimal texture
  • Olive oil (100g): Choose a fruity variety for best flavor
  • Leeks (3-4): Select firm, bright specimens
  • Egg (1) and milk (100ml): For a creamy filling
  • Salt and pepper: Essential seasoning

Step-by-Step Instructions

1. Pastry Preparation
- Combine flour and salt in a bowl
- Gradually mix in olive oil
- Add warm water slowly
- Knead gently until smooth
- Refrigerate for 30 minutes
2. Leek Preparation
- Clean leeks thoroughly under running water
- Slice into thin rounds
- Steam for 15 minutes
- Drain well to prevent sogginess
- Season while warm
3. Assembly
- Roll pastry and line the pan
- Prick base thoroughly
- Blind bake for 15 minutes at 180°C
- Arrange leeks in a spiral pattern
- Pour in custard mixture
4. Final Baking
- Bake 25-30 minutes at 180°C
- Check filling is set
- Rest for 10 minutes before serving

Leeks are an exceptional winter vegetable. Their natural sweetness pairs beautifully with the delicate olive oil crust.

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Quiche poireaux pâte huile olive | Tasteofsavor.com

Seasonal Variations

This versatile quiche adapts well to seasonal ingredients. Winter mushrooms or summer cherry tomatoes make excellent additions while keeping the basic method unchanged.

Serving Suggestions

Serve slightly warm with a green salad dressed in light vinaigrette. Complete the meal with vegetable soup in winter or chilled gazpacho in summer.

Storage Tips

This quiche keeps well in the refrigerator. Reheat briefly in the oven to restore the crust's crispness.

This leek quiche has become a signature dish for family meals. Though simple, it embodies the elegance of everyday French cooking. Feel free to adapt it to your taste.

Recipe Tips & Tricks

→ Can I make the crust ahead of time?
Sure! You can prepare the crust the day before, wrap it tightly in cling film, and keep it chilled in the fridge.
→ Can I swap the milk for a plant-based option?
Absolutely, almond or soy milk works fine. The taste will be slightly different, but still tasty.
→ How do I know if the leeks are perfectly cooked?
They should feel soft when poked with a knife tip, but not too mushy—firmness helps them hold their shape.
→ Can this quiche go in the freezer?
Yes, it freezes wonderfully once baked. Reheat it in the oven to regain the crust’s crispness.
→ What kind of olive oil is best?
Opt for a mild or fruity olive oil; a strong one might overshadow the leek’s taste.

Leek quiche olive oil crust

A reinvented leek quiche with a light and crispy olive oil crust, offering a healthier alternative to the classic version.

Prep Time
40 mins
Time at the Stove
50 mins
Total Time
90 mins
Recipe by: Alicia

Type of Dish: Appetizers

Skill Level: Some Experience Needed

Style of Cooking: French

Makes: 6 Feeds

Good for: Vegetarian

Shopping List

→ For the base dough

Item 01 100g of olive oil
Item 02 50g of lukewarm water
Item 03 A pinch of salt
Item 04 250g of flour

→ For the filling

Item 05 1 egg
Item 06 100ml of milk
Item 07 3 or 4 stalks of leek (white parts only)
Item 08 A pinch of salt
Item 09 Optional: Herbs like Herbes de Provence

Let's Cook

Step 01

Mix the flour, olive oil, lukewarm water, and salt together in a bowl. Knead until you get a smooth ball of dough. Add a splash of water if it feels too dry.

Step 02

Roll out the dough on a floured surface, then transfer it to a tart pan. Let it chill in the fridge.

Step 03

Wash the leek whites and either steam or boil them for 15-20 minutes. Slice them lengthwise into quarters and separate the layers. Let them dry off on a clean kitchen towel.

Step 04

Preheat your oven to 180°C. Using a fork, poke holes in the base of the dough. Bake it for 20 minutes to precook it.

Step 05

Whisk together the egg, milk, salt, and herbs. Arrange the leeks in a spiral pattern on the precooked dough. Pour the egg mixture over and bake for another 20-30 minutes until the quiche turns golden brown and set.

Cook's Tips

  1. The dough uses olive oil instead of butter.
  2. You can steam or boil the leeks depending on what you prefer.

Kitchen Gear Needed

  • Tart pan
  • Oven
  • Rolling pin
  • Mixing bowl
  • Clean kitchen towel

Watch Out For

Your safety matters - check these important notes about ingredients
  • Eggs
  • Milk
  • Gluten

Good to Know (Per Serving)

Numbers are approximate - your results may vary based on specific ingredients used
  • Calories per Serving: 285
  • Fat: 15 g
  • Carbs: 32 g
  • Protein: 7 g