Low Sodium Quiche Poireaux (Leek Quiche)

Dive into the delicate flavors of this Low Sodium Quiche Poireaux (Leek Quiche), a light and savory French-inspired dish perfect for any mealtime. Crafted with tender sautéed leeks, creamy gruyere cheese, and a velvety egg custard, this recipe skips the salt without sacrificing taste, relying instead on aromatic thyme, a hint of nutmeg, and a buttery unsalted pie crust. This low-sodium quiche is ideal for those seeking a heart-healthy yet indulgent option, while its golden-baked top and tender filling make it as visually appealing as it is delicious. Ready in just over an hour, this quiche serves six and can be enjoyed warm or at room temperature, whether as a comforting brunch centerpiece or an elegant dinner addition.

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 9-inch unsalted pie crust
• 3 large leeks
• 1 tablespoon extra virgin olive oil
• 3 large eggs
• 2 egg yolks
• 1 cup whole milk
• 0.5 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 0.5 teaspoon ground black pepper
• 0.125 teaspoon freshly ground nutmeg
• 1 cup grated unsalted gruyere cheese

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Roll out the unsalted pie crust on a lightly floured surface and fit it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork to prevent bubbling.

Step 3

Blind bake the crust: line it with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, remove weights and paper, and bake for an additional 5 minutes. Let it cool slightly.

Step 4

Meanwhile, clean and prepare the leeks by trimming off the dark green tops and the root ends. Slice the leeks in half lengthwise and wash under cold running water, separating the layers to remove any dirt. Thinly slice the leeks crosswise.

Step 5

Heat the olive oil in a skillet over medium heat. Add the sliced leeks and sauté for about 5-7 minutes until softened, stirring occasionally. Remove from heat and let cool.

Step 6

In a mixing bowl, whisk together the eggs, egg yolks, milk, and heavy cream until well combined. Stir in fresh thyme, black pepper, and nutmeg.

Step 7

Spread the sautéed leeks evenly across the bottom of the prepared pie crust. Top with grated gruyere cheese.

Step 8

Carefully pour the egg and cream mixture over the leeks and cheese, distributing evenly.

Step 9

Place the quiche in the oven and bake for about 35-40 minutes until the filling is set and the top is golden brown.

Step 10

Allow the quiche to cool slightly before slicing. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1154.9g)

Amount per serving	% Daily Value*
Calories	1847.4

Total Fat 132.7g	0%
Saturated Fat 60.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1196.3mg	0%
Sodium 571.6mg	0%
Total Carbohydrate 94.8g	0%
Dietary Fiber 8.9g	0%
Total Sugars 29.9g
Protein 71.7g	0%

Vitamin D 288.0IU	0%
Calcium 1717.9mg	0%
Iron 15.8mg	0%
Potassium 1631.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.2%

Protein: 15.4%

Carbs: 20.4%