Camembert and Leek Herby Quiche - Cheesy Quiche Recipes


  • 1 x 320g ready rolled short crust pastry, room temperature
  • 25g butter
  • 2 large/3 medium leeks, finely sliced
  • 1 small bunch soft thyme sprigs
  • 3 eggs
  • 200ml semi skimmed milk
  • 1 tsp Dijon mustard
  • Sea salt and freshly ground black pepper
  • 250g camembert cheese, cut into 1cm thick slices


Calories columnFat columnSaturates columnSugars columnSalt column
296 per serving
15% %GDA
20g per serving
29% %GDA
9g per serving
45% %GDA
3g per serving
3% %GDA
0.80g per serving
13% %GDA


  1. Preheat the oven to 200°C, fan 180°, gas mark 6 and remove the pastry from the fridge while you wait for the oven to heat, you want it to be pliable and unroll without cracking. Lightly grease a deep sided 24cm loose bottomed tart tin.

  2. Unroll the pastry and gently roll with a rolling pin into a square big enough to cover the tart case. Place paper side up into the tin and press into all the edges, then lift off the parchment paper. Leave the excess pastry hanging over the edges.

  3. Lay the parchment paper back lightly across the pastry and fill with dried rice or baking beans and place in the oven to bake for 20 minutes.

  4. Take out of the oven and remove the baking parchment and rice/beans, then return to the oven for another 10 minutes until golden brown.

  5. Meanwhile, heat a frying pan until medium hot. Add the butter and leeks and half the thyme sprigs, leaves picked, and fry for 1-2 minutes. Add 2 tbsp water, then cover and cook gently for 10 minutes until softened. Remove from the heat and set aside to cool.

  6. Reduce the oven to 180°C, fan 160°C, gas mark 4.

  7. Crack the eggs into a large bowl, add the milk, mustard and salt and plenty of black pepper and whisk until combined.

  8. Layer the cooked leeks, half the slices of Camembert and thyme into the cooked pastry case.

  9. Pour the egg mixture over the top then top with the remaining slices of Camembert. Place in the oven to bake for 30 minutes, until just set and golden brown.

  10. Remove and cool slightly, then scatter over the remaining thyme, cut into wedges and serve.