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Gruyere and leek pie recipe

Gruyere and leek pie recipe


  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Vegetable pies and tarts
  • Leek pies and tarts

An original French recipe my mum used to bake. Can substitute Emmental for Gruyere cheese.

214 people made this

IngredientsServes: 6

  • 1 shop bought large pastry case
  • 2 teaspoons butter
  • 3 leeks, chopped
  • 1 pinch salt and black pepper to taste
  • 250ml single cream
  • 170g Gruyere cheese, grated

MethodPrep:10min ›Cook:40min ›Extra time:10min › Ready in:1hr

  1. Preheat oven to 190 C / Gas mark 5.
  2. Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pastry case.
  3. Bake in preheated oven for 30 minutes, or until pie is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

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Reviews & ratingsAverage global rating:(190)

Reviews in English (139)

This was really simple to make and tasted fantastic. I made it a day in advance and reheated it in the oven for about 20 minutes at 190oC and came it out perfect.-14 Sep 2011

First pie I've ever made, and it tasted fantastic :D Easy to do, cheap ingredients, and tastes fantastic. What more could you want?-27 Mar 2013

Was a really popular and simple tart. Really creamy. Thank you!-09 May 2015


Recipe Summary

  • 1 ½ cups all-purpose flour
  • 5 tablespoons cold unsalted butter
  • 1 large egg
  • 1 pinch salt
  • 1 tablespoon cold water, or as needed
  • 1 tablespoon extra-virgin olive oil
  • 2 leeks, white parts only, thinly sliced
  • 4 eggs
  • 9 ounces creme fraiche
  • ¾ cup grated Gruyere cheese
  • ½ cup grated Emmentaler cheese
  • ⅓ cup cubed fully cooked ham
  • freshly ground white pepper
  • 1 pinch ground nutmeg

Combine flour, butter, 1 egg, and salt in a bowl. Knead together with your hands, adding as much water as needed, in small amounts, to create a smooth dough. Shape dough into a ball, flatten, and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Grease a 10-inch springform pan.

Heat olive oil in a skillet and cook leeks over medium heat until translucent, about 5 minutes.

Remove dough from fridge. Dust a work surface with flour and roll out dough into a circle about 1 inch larger than the springform pan. Fold carefully in half, lift up, and unfold over the pan. Press over the bottom and 1 inch up the sides.

Whisk 4 eggs and creme fraiche in a bowl. Stir in leeks, Gruyere cheese, Emmentaler cheese, and ham. Season with white pepper and nutmeg. Pour over the crust and spread evenly with the back of a spoon.

Bake in the preheated oven until filling is set, about 30 minutes.


Potato Pie with Leeks & Gruyere

Leek and potato pie, the perfect winter comfort food dish for the whole family. All golden and flaky on the outside and layered with deliciousness on the inside! Simple, flavorful ingredients are the star of this pie. A pillow of puff pastry is filled with thinly sliced potatoes, leek and onion which are baked in the oven with fresh thyme until soft and slightly caramelized. And then, together with crème fraîche, they make the filling which is topped with grated gruyere cheese before being covered with another layer of puff pastry to make the pie complete. It’s so simple and simply delicious.

This potato pie with leeks and gruyere is the exact kind of meal that brings back memories of my first trips of trips to London and some of those traditional British pub meals I have enjoyed over the years. Things like Cornish pasties (a handheld pie) or meat and ale pies. This, however, is a little different. It’s like a giant pasty — enough for four people and unlike the traditional versions, it also vegetarian. Even if it’s not traditional, one things for sure, it’s comforting and hearty, and something the whole family loves!


Make the tart shell:

In a food processor, pulse the flour, thyme, salt, and pepper to blend thoroughly. Add the butter and pulse until the butter pieces are about the size of rice grains (about eight 1-second pulses). Add the ice water 1 Tbs. at a time through the feed tube while pulsing in short bursts until the dough starts coming together. It may still look crumbly, but if you press it with your fingers, it should become compact. (Don’t add more water than absolutely necessary to get the dough to cling together.) Turn the dough out onto a clean work surface and, using your hands, gather and press the dough into a rough ball, blotting up the stray crumbs.

Lower the oven temperature to 375°F.

Make the filling:

  • In a 12-inch skillet, cook the bacon over medium heat until it’s crisp and golden brown, about 5 minutes. With a slotted spoon, transfer the bacon to a dish and set aside. Discard all but about 2 tsp. of the bacon fat. Set the skillet over medium-low heat, add the butter, let it melt, and then add the leeks. Stir to coat them with the fat, cover, and cook, stirring occasionally, until soft, 8 to 10 minutes. Stir the flour into the leeks and cook uncovered, stirring, for about 2 minutes to cook off the raw-flour flavor. Set aside and let cool slightly. In a medium bowl, lightly whisk the eggs. Add the cream, milk, salt, nutmeg, and several grinds of pepper and whisk until blended. Add the bacon and leeks to the mixture and stir to combine.
  • To assemble the tart, scatter 1⁄3 cup cheese over the cooled tart shell and pour in the egg mixture. Spread the leeks evenly. Scatter the remaining 1⁄3 cup cheese evenly over the top. Bake until the custard is set and the top is light golden brown, about 35 minutes. Let cool on a rack for at least 30 minutes before serving.

Store leftovers in the refrigerator, covered. Reheat for 10 to 15 minutes at 350°F.


Epocha's potato, leek and Gruyère pies

Australian Gourmet Traveller recipe for potato, leek and Gruyère pies.

Potato, leek and Gruyère pies

Ingredients

  • 12 golden shallots
  • 100 ml olive oil
  • 2 tbsp thyme leaves
  • 400 gm Dutch cream potatoes, diced into 1.5cm pieces (about 3)
  • 1 onion, finely chopped
  • 250 gm baby leeks (about 2 bunches), thinly sliced
  • 8 garlic cloves, thinly sliced
  • ¼ tsp finely grated nutmeg or to taste
  • 350 gm Gruyère, coarsely grated
  • 4 eggs
  • 400 gm double cream
  • 50 gm Dijon mustard
  • 2 tbsp finely chopped chives
  • To serve: green salad (optional)
  • 300 gm butter, chilled, coarsely chopped
  • 300 gm plain flour (2 cups)
  • 300 gm cream cheese, chilled, coarsely chopped

Method

Notes

Note&nbsp Epocha's chef Mick Bolam is lucky enough to sometimes have calçots to use in this pie. But they're difficult to come by, and we've found baby leeks to be a great alternative. The pastry can be made a day ahead.


LEEK & GRUYERE QUICHE

  • Yield: 1 9-inch fluted quiche
  • Servings: 6
  • Prep Time: 20 minutes
  • Cook Time: 1 hour

Ingredients

  • ½ recipe savory pie crust
  • 1 Tbsp butter
  • 1 ½ cups (375 mL) chopped leeks, white and light green part only
  • 1 cup (80 g) coarsely grated Gruyere cheese
  • 4 large eggs
  • 1 2/3 cups (400 mL) whipping cream
  • pinch grated nutmeg
  • pinch salt & pepper

Directions

  1. On a lightly floured work surface, roll out the pastry to a circle just under ¼-inch thick. Line an ungreased fluted removable-bottom tart pan, dusted with flour, pressing into the edges well and trimming away any excess dough. Chill the pastry for 30 minutes.
  2. Preheat the oven to 400 F (200 C). Place the chilled pastry shell on a parchment-lined baking tray. Pierce the bottom of the crust with a fork to prevent air pockets from forming. Place a piece of foil completely over the crust and fill the shell with raw rice or beans (or pie weights). Bake the crust for 10 minutes, then remove the foil with the weights and bake 10 minutes more. The crust will only brown at the edges, less than a traditional pie crust. Allow the crust to cool while preparing the filling.
  3. Reduce the oven temperature to 350 F (180 C). Melt the butter in a sauté pan over medium heat and add the leeks, sautéing until tender, about 10 minutes. Sprinkle the leeks over the bottom of the cooled crust and top this with the grated Gruyere.
  4. Whisk the eggs lightly, then whisk in the cream, nutmeg, salt & pepper (add just a pinch of salt, since most of the seasoning comes from cheese). Pour this slowly into the crust, allowing the filling to seep in between the leeks and cheese. Bake the quiche for 40 to 45 minutes, until it no longer jiggles when gently moved. Allow the quiche to cool for 15 minutes before slicing to serve.

Gruyère, Leek & Potato Pie

  • 500g Charlotte potatoes , peeled and sliced
  • 2 leeks , sliced and washed
  • butter
  • 4 tbsp half-fat crème fraîche
  • 100g Gruyère or cheddar, grated
  • 500g block puff pastry
  • 1 egg , beaten
  1. Cook the potatoes in boiling salted water until tender, about 5 minutes. Drain and cool.
  2. Cook the leeks in a large knob of butter until really tender. Cool then stir in the crème fraîche and cheese and season.
  3. Heat the oven to 200C/fan180C/gas6. Roll out half the pastry, cut out a large circle using a dinner plate as a template and put on a baking sheet. Layer up the potatoes and leek mix leaving a border of about 2cm round the edge. Brush the border with egg.
  4. Roll the other half of the pastry out so it is larger than the base. Drape over the top of the pie then smooth down gently to seal and remove any air pockets. trim off the excess pastry and crimp with a fork. Score the top lightly with a criss-cross pattern, then glaze.
  5. Bake for 30-35 minutes until puffed, crisp and golden. Leave for 15 minutes before cutting.

About the Author: Sarah Carter

Sarah Carter is a health coach and dash diet advocate. Once Struggling with weight and hypertension, she turned to the dash diet which helped her to keep her hypertension in check and helped her keeping active and healthy lifestyle. She now actively blogs and coaches clients in discovering a new and healthy eating lifestyle.


Gruyère, Leek & Potato Pie

  • 500g Charlotte potatoes , peeled and sliced
  • 2 leeks , sliced and washed
  • butter
  • 4 tbsp half-fat crème fraîche
  • 100g Gruyère or cheddar, grated
  • 500g block puff pastry
  • 1 egg , beaten
  1. Cook the potatoes in boiling salted water until tender, about 5 minutes. Drain and cool.
  2. Cook the leeks in a large knob of butter until really tender. Cool then stir in the crème fraîche and cheese and season.
  3. Heat the oven to 200C/fan180C/gas6. Roll out half the pastry, cut out a large circle using a dinner plate as a template and put on a baking sheet. Layer up the potatoes and leek mix leaving a border of about 2cm round the edge. Brush the border with egg.
  4. Roll the other half of the pastry out so it is larger than the base. Drape over the top of the pie then smooth down gently to seal and remove any air pockets. trim off the excess pastry and crimp with a fork. Score the top lightly with a criss-cross pattern, then glaze.
  5. Bake for 30-35 minutes until puffed, crisp and golden. Leave for 15 minutes before cutting.

About the Author: Sarah Carter

Sarah Carter is a health coach and dash diet advocate. Once Struggling with weight and hypertension, she turned to the dash diet which helped her to keep her hypertension in check and helped her keeping active and healthy lifestyle. She now actively blogs and coaches clients in discovering a new and healthy eating lifestyle.


Preheat the oven to 200°C, Gas Mark 6. Parboil the potatoes for 5 minutes and drain. While the potatoes are boiling, heat the oil in a medium saucepan and gently sweat the leeks and mushrooms for 4-5 minutes until beginning to soften.

Stir through the creme fraiche and grated cheese, and add the parboiled potatoes. Season with a small pinch of salt and some black pepper.

Place the filling in a medium rectangular baking dish just a little smaller than the pastry sheet, and top with the sheet of puff pastry, cutting away any excess and pressing down the edges. To really impress, make a sweet decoration from the excess pastry and simply stick on with some beaten egg.

Brush all over with beaten egg and cut a hole in the top to allow steam to escape. Bake in the oven for 25-30 minutes or until golden and bubbling.


Leek Mushroom Gruyère Quiche

Leek Mushroom Gruyère Quiche! Packed with so much amazing flavor from the leeks, earthiness from the mushrooms and the delicious gruyère cheese! This quiche will be the star at your next brunch!

Breakfast for Dinner. Whoever thought of this = Genius.

I don’t know about you, but I can eat eggs at any time of the day. I love them. Scrambled, hard-boiled, sunny side up, fried. . you name it, I’ll eat it. My love for eggs, and well, any kind of savory food with a pastry crust for that matter, is probably the reason why I love quiche so much. I love that you bite into it and you usually get more than what you see on the outside. The filling is usually awesome. Mushrooms, spinach, cheese. . ah. . heaven!

Now, I actually don’t like my quiche to be too rich. I know this is crazy talk . . but I always cut down on the heavy cream and try to use as little as possible. For me, the eggs are binding everything together anyway. If you like quiche, you must give this one a try. It’s delicious. When cooking the mushrooms and leeks, the aroma that will fill your kitchen is amazing. . I actually love the smell of leeks. I hope I am not alone here.

I made the pastry crust from scratch but, if you’re in a hurry, you can use store bought pie crust as well. If you make the pastry crust, I highly recommend using a food processor but if you don&rsquot have one, you can simply use a pastry cutter to cut up and combine the cold butter with the flour. This method will take a little longer but both methods of preparation work great and will result in an absolutely delicious homemade pastry crust for this quiche.

Leek Mushroom Gruyère Quiche

The quiche can be eaten at any time of the day and would be great for entertaining a smaller group of friends at a moment’s notice. See the recipe card below for freezing and re-heating tips. I hope you enjoy!