To celebrate the earthly delights on offer, Guillaume is making a vegetarian version of the quiche Lorraine which uses his favourite autumn vegetable – the leek.






Skill level

Average: 3.3 (162 votes)



  • 250 g plain flour
  • 100 g cold unsalted butter, chopped
  • 1 egg
  • 60 ml filtered water

Tart filling

  • 100 g unsalted butter, chopped
  • 2 tbsp extra-virgin olive oil
  • 2 leeks, thinly sliced
  • 2 onions, thinly sliced
  • 150 g Comté cheese, coarsely grated
  • 4 eggs, lightly beaten
  • 250 ml pure cream
  • 200 g goat’s cheese

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 2 hours

  1. For the pastry, place flour and a pinch of salt flakes in a bowl. Using your fingers, rub in butter until it resembles coarse crumbs. Add egg yolk.
  2. Combine 60 ml water in a jug with 4 ice cubes. Stir to chill and remove the ice cubs, then fold into flour mixture until it forms a shaggy dough. Enclose in plastic wrap and chill for 2 hours.    
  3. Meanwhile, melt butter and oil together in a medium non-stick fry pan over medium-low heat.
  4. Add leek, onion and 1 tsp salt flakes. Cook, stirring occasionally, for 30 minutes or until very soft and lightly caramelised. Season with pepper. Set aside to cool to room temperature.
  5. Preheat oven to 200°C.
  6. Roll out pastry on a lightly floured work surface to 3 mm thick and use to line a 25-cm fluted quiche dish, trimming the excess. Line with baking paper and fill with pastry weights. Bake for 25 minutes or until light golden. Remove weights and paper, and bake for a further 20 minutes or until base is cooked.
  7. Reduce oven to 160°C. Mix the eggs and cream in a bowl and season. Place the leek and onion over the base then pour over the egg and cream. Scatter with the Comté and pieces of the goat’s cheese. Bake for 35-40 minutes (until set all over).
  8. Cool to room temperature before serving.


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