A quick quiche-like tart with the harmonious flavours of French cheese and leek. Serve warm or cold with a crisp green salad.


  • 1 x 23cm / 9 inch blind baked shortcrust pastry base

  • 2 tbsp olive oil

  • 25g / 1oz unsalted butter

  • 350g / 12oz onions, finely sliced

  • 675g / 1 ½ lb leeks, white and pale green parts only, sliced

  • 1 tsp caster sugar

  • 2 cloves garlic, finely chopped

  • 2 tsp soft thyme leaves

  • 1 tbsp plain flour

  • Salt and ground black pepper

  • 3 eggs

  • 300ml / ½ pint double cream

  • 55g / 2oz Gruyere cheese, grated

  • 2 tbsp grated parmesan

  • 55g / 2oz Roquefort cheese, cut into 1cm cubes

  • Green salad, to serve


  • 1.

    Heat the oil and butter in a saucepan until melted. Add the onion, leek, sugar, garlic and thyme then cook over a low heat for 30 - 40 minutes until the vegetables are meltingly soft and have turned golden. Stir the mixture regularly.

  • 2.

    Allow to cool then fold in the flour and season to taste.

  • 3.

    Beat the eggs and cream together then add to the onion mix.

  • 4.

    Fold in half the gruyere, half the parmesan and all the Roquefort.

  • 5.

    Pour the mixture into the pre-prepared pastry case, sprinkle with the remaining parmesan and gruyere the bake in a preheated oven at 190ºC / 375ºF / Gas 5 until golden and semi-set for about 35 – 40 minutes.

  • 6.

    Serve hot, warm or at room temperature with green salad.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 463kj
  • Fat Total 38g
  • Saturated Fat 20g
  • Protein 13g
  • Carbohydrate 17g
  • Sugar 6g
  • Sodium 666mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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