179 Ratings
  • 5 Rating Star 118
  • 4 Rating Star 43
  • 3 Rating Star 14
  • 2 Rating Star 3
  • 1 Rating Star 1

It's an original French recipe My Mum used to bake during the holidays. Great to eat with a salad during summer or even winter time. Absolutely Delicious!!! Can be prepared the day before and served as a starter or main dish. Can substitute Emmental for Gruyere cheese.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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 pie shell

  • Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

304.31 calories; 10.72 g protein; 20.07 g carbohydrates; 20.34 g fat; 33.83 mg cholesterol; 292.59 mg sodium. Full Nutrition


Reviews (128)

Read All Reviews

Most helpful positive review

06/30/2008
Phenomenal. This was one of the best recipes I have ever gotten from this site and if you saw my recipe box that is saying something. I mde two pies one as is and it was just fabulous. (Well not quite as is. I used Jarlsberg instead of Gruyere because it was about 1/3 the price). I made two because I don't want to be THAT person who says how I changed everything but I did make a different version that I also liked a lot. I fried a few pieces of bacon removed them and softened the leeks in the bacon drippings then crumbled the bacon back in with the cheese and cream. I did a layer of this mixture then a layer of ripe sliced tomato then covered it with the remainder of the cheese and cream mixture. Baked the same way. Also extremely delicious. So this recipe is GREAT as is but can also be modified if desired! Which makes it a 5-star recipe to me.
(102)

Most helpful critical review

09/21/2010
I found three leeks to be too many. I was excited to make this dish because it has many raving reviews but I think I would be more satisfied with a nice quiche instead.
(1)
179 Ratings
  • 5 Rating Star 118
  • 4 Rating Star 43
  • 3 Rating Star 14
  • 2 Rating Star 3
  • 1 Rating Star 1
06/30/2008
Phenomenal. This was one of the best recipes I have ever gotten from this site and if you saw my recipe box that is saying something. I mde two pies one as is and it was just fabulous. (Well not quite as is. I used Jarlsberg instead of Gruyere because it was about 1/3 the price). I made two because I don't want to be THAT person who says how I changed everything but I did make a different version that I also liked a lot. I fried a few pieces of bacon removed them and softened the leeks in the bacon drippings then crumbled the bacon back in with the cheese and cream. I did a layer of this mixture then a layer of ripe sliced tomato then covered it with the remainder of the cheese and cream mixture. Baked the same way. Also extremely delicious. So this recipe is GREAT as is but can also be modified if desired! Which makes it a 5-star recipe to me.
(102)
11/11/2009
Quick note to a number of the reviewers of this recipe - gruyere IS Swiss cheese. What you are all referring to as Swiss cheese is actually called Emmenthal or Emmenthaler.
(48)
02/15/2008
We loved this! I was so worried about it coming out right (I've never made a cheese pie before) with no egg...? I followed the directions exactly and it came out beautifully! Will be making it again thanks!
(41)
09/22/2007
I found this recipe after a trip to Alsace where they serve their famous "tartes flambées". This is very close in taste if you sautée the vegetables in bacon instead of butter. I used 3 slices of chopped bacon and the result was heavenly. I think it would be a bit lacking in taste without the bacon... A bit of ham might work too but then butter would be required.
(22)
03/15/2006
Fantastic. We really enjoyed this. I made just as stated and I don't think you could make it better by making changes. Cooking time was spot on too. Will definitely make again and again. Thanks
(19)
03/12/2009
Cheese suggestion: I agree--easy and delicious. My son doesn't like Swiss cheese so I thought he wouldn't like the Gruyere. (It was also 16/lb.) I used Fontina instead. I was afraid that even it was a bit strong but the flavors blended very nicely and there were no leftovers. A really mild cheese blended with some Parmesean would also work. For my taste I think the original recipe with the Gruyere would be best but if you also have picky eaters you can adjust. Changed my ranking to 3 stars as I liked it but my husband emphasized when I made it again that he REALLY didn't care for it.
(16)
05/05/2012
Excellent recipe- tasty and easy. Added garlic and bacon as recommended and everyone loved it. Great for a summer dinner or sunday brunch. Thank you. Buy the good cheese - makes all the dif!!!!!
(12)
07/31/2012
Muy delicioso! I wasn't sure about no eggs either so I slipped one in the mixture. I subbed the light cream (couldn't find it anyway) with fat-free evap milk and it worked fine. The only thing wrong with this recipe was that it only made one dainty little civilized pie. Easy enough to double and maybe try the Gruyere or Swiss mixed with another similar cheese. Thanks for an amazing recipe!
(9)
04/06/2009
Excellent recipe! I'm a big fan of quiche so I was very dubious that this recipe could work with no eggs. But I gave it a try and was impressed! I used Swiss cheese since that's what I had on hand. It reheats well - my coworkers were jealous as it wafted through the office! Yum-yum will definitely be a keeper!! Thanks....
(9)