Quiche with leek

On a sunny saturday afternoon in January, we decided to try our hand at quiche. Here in Berlin, it is not always easy to find a great slice of quiche and so we figured we should make it ourselves. But our motivation also had a second factor. Anna is lactose-intolerant and it has been years since she has been able to enjoy quiche. By making it ourselves, we had the chance to make a few key replacements. We replaced the cream, but kept the hard cheese, since traditionally made cheeses like Emmentaler and other hard cheddars are very low in lactose.  The recipe below is the classic recipe, but there is a note at the bottom about lactose replacements for anyone else who may want to make the lactose-free version at home.


The classic quiche recipe uses shortcrust pastry, which is a type of pastry that doesn’t puff up during baking because it doesn’t contain a leavening agent. It’s often used for pies, tartes and quiches. If you want to save a bit of time you can use flaky pastry as a replacement.

Shortcrust pastry:

400g wheat flour

200g cold butter

2 eggyolks


a dash of salt

Put flour into a bowl, spread cold butter pieces ontop and add a dash of salt. Mix the dough roughly, add two eggyolks (you can keep the eggwhites for the filling of the quiche) and kneed  until the dough is smooth. If it is too dry and crumply add a few tablespoons of cold water. Work quickly and don’t kneed too long, otherwise the dough will get sticky and might not get nice and crispy during baking!

Shape the dough into a flat brick, cover with plastic wrap and let it rest in the fridge for about 30min to 1 hour. It’s important that the entire dough is cooled through to obtain a crispy result.


3 leeks

1 tpsp butter

100 ml water

250 ml cream **

4 eggs

2 shallots

100 g bacon

100 g cheese (Emmentaler or similar)

Salt & freshly ground pepper

Preparation of the quiche:

Preheat oven to 180 °C. Roll out the shortcrust pastry between two sheets of plastic wrap  into a circle about 4-5 mm thick and slightly larger in diameter than your form. Use the bottom layer of the plastic wrap to put the dough upside down into your quiche form. We tried first without the wrap, which almost ended in the whole piece of dough falling apart, since our dough was little too crumply. Press the shortcrust pastry into of baking form and use a knive to cut along the upper edge to remove any overlapping dough.

Blind-bake the form with the shortcrust pastry for 15 min for extra crispyness. This also prevents the dough from getting soggy from the filling later on. If you want you can lay baking paper on top of the pastry and fill the form with rice grain or dried beans to stabilize the dough during blind-baking.

While the pastry is pre-baking in the oven prepare the filling: Cut the leek into small pieces and rinse in a bowl of cold water to remove dirt. Peel and dice the shallots and sweat in butter. Add the leek, a dash of salt and some water. Cover with a lid and simmer for about 12 min until the leek is tender. Cut the bacon into small cubes and fry until crispy in another pan. Check your oven – by now the pastry should be pre-baked enough.

Drain the leek through a sieve.  Mix the eggs and the cream with a dash of salt and some freshly ground black pepper. Grate the cheese into the mix, add the leek and the bacon, mix thourougly and pour into the form.

Put the quiche into the oven and bake for about 30 – 40 min, until the top is golden brown. Serve with a leafy green salad and a vinegraitte dressing.

**Note: For the cream replacement, you can use 100 ml soft mild goat cheese (goat cheese is naturally lactose-free) mixed with 150 ml oat-milk. However lactose-free cream, soy-cream, rice milk or almond milk are also a possible replacement.


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