Potato and Leek Quiche

1hr 30m
Preparation/cooking time: ca. 40m + Bake: ca. 50m

For 6 people

Nutritional Information

Contains 667 Kcal


  • 200 g gluten-free flour (e.g. Schär)
  • 100 g butter, cold, cut into pieces
  • 1.5 tsp. salt
  • 80 g lactose-free low-fat quark
  • 3 eggs
  • 300 g leek, cut into thin rings
  • 1.5 dl gluten-free vegetable bouillon
  • 600 g mostly waxy potatoes, cooked in their skins, cut into 7-mm-thick slices
  • 6 sprig thyme
  • 80 g strongly flavoured Appenzeller, cut into small cubes
  • 50 g diced ham
  • salt and pepper to taste
  • 400 g lactose-free crème fraîche
  • a little nutmeg

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  • Mix the flour and salt in a bowl. Using your hands, rub the butter and flour until crumbly. Add the quark and egg and combine to form a smooth dough. Shape the dough into a ball, flatten then wrap in clingfilm and chill.
  • In a pan, cook the leek rings in the vegetable stock until soft. Separate the thyme leaves from the stalks and add. In a large bowl, carefully combine the leek, potatoes and diced cheese and ham and season with plenty of salt, pepper and nutmeg.
  • Stir together the crème fraîche and eggs and season again to taste with the spices. Combine with the potato & leek mixture.
  • Lightly grease the base and rim of a spring form tin and line with baking paper. Between a sheet of clingfilm, roll out three quarters of the dough to a circle and lay it over the base of the tin. Shape the rest of the dough into a long, thin roll and place on top of the base, around the rim of the tin. Pull upwards to form an even, smooth edge. Spoon the mixture onto the pastry base.
  • Bake in a preheated oven at 200°C for around 50 minutes.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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