Quiche with scallops and leeks
- Energy Kcal 590
- Carbohydrates g 23.2
- of which sugars g 5.9
- Protein g 19.1
- Fats g 46.8
- of which saturated fat g 20.94
- Fiber g 2
- Cholesterol mg 280
- Sodium mg 480
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 45 min
- Serving: 6
- Cost: High
PRESENTATION
Golden color and classy look make this scallop and leek quiche a favorite for family brunches, weekend gatherings, or evening dinners. Soft, creamy layers filled with tender scallops and mild leeks give each bite a smooth texture and gentle, satisfying flavor that seafood lovers notice right away. This savory tart usually gets attention thanks to its flaky crust and pretty appearance, while the warm, soft interior feels inviting for anyone who likes good pastries. Whenever a special occasion pops up, families often reach for this quiche with scallops and leeks because it doubles as an elegant main dish or a nice addition to buffet spreads...kids and adults both dig into the rich seafood and delicate leek bites, especially next to a simple salad or veggies.
Busy families like seafood quiche with leeks for its flexible serving possibilities—warm from the table or cooled for later meals, it tends to please crowds and solve dinnertime dilemmas. Home cooks feel confident serving this scallop quiche since it really fits into lots of occasions, from holidays to weeknights...and switching things up with a version called scallop and leek pie or turning it into a crustless quiche with scallops means it works even for lighter dinners or anyone watching carbs. The main draw is the nice balance of flavors in every slice, where the gourmet quiche recipe still feels friendly and family-ready. For something different, trying it as a seafood quiche offers a twist, while every serving keeps that same delicious comfort—folks always seem happy when this favorite lands on the table, especially when everyone’s just looking for good*, reliable food that brings people together.
- INGREDIENTS
- Puff pastry 1 - round and rolled out
- Scallops 10.6 oz (300 g) - already shelled
- Leeks 2
- Eggs 4
- Egg yolks 1
- Fresh liquid cream 1 cup (250 g)
- Emmentaler cheese 1 cup (100 g) - grated
- Extra virgin olive oil 3 spoonfuls
- Butter 4 tbsp (60 g)
- Thyme 2 sprigs
- Fine salt to taste
- Black pepper to taste
How to prepare Quiche with scallops and leeks
To prepare the quiche with scallops and leeks, start by cleaning the leeks. Remove the green part 1, then cut the surface with the blade of a small knife 2, remove the outer layer 3, and finally cut them into thin slices 4.
After melting half of the butter dose with a little oil in a non-stick pan, stew the leek slices over low heat for about 15 minutes until they are very tender 5. Once cooked, set the leeks aside and proceed to grate the Emmental cheese; set this aside as well 6.
At this point, you can prepare the scallops. Place them on a tray and cover them with a paper towel 7, gently pat them to remove excess water 8. Melt the remaining butter in the pan where you cooked the leeks and brown the scallops for a few minutes, turning them with a wooden spoon from time to time 9; adjust the salt.
Once cooked, let the mollusks cool in a bowl and flavor them by adding some thyme 10. After coarsely chopping the scallops 11, set them aside. In a bowl, pour the four eggs and the yolk, salt, pepper, and fresh cream 12.
Now pour the leeks 13 and the mollusks 14 into the liquid mixture. Line a 11-inch diameter mold with parchment paper and unroll the pastry, making sure it adheres well to the bottom 15.
Pierce the pastry with the tines of a fork 16. You can now fill the pastry: distribute the grated Emmental cheese on the bottom and pour over the mixture of cream, eggs, leeks, and scallops 17. Trim the excess pastry with a small knife, trimming the edge of the mold 18.
Distribute an additional handful of thyme on the surface 19 and bake the finished quiche 20 in a preheated static oven at 356°F for about 35 minutes (convection oven at 320°F for about 25 minutes). Once cooked, remove your quiche with scallops and leeks from the oven and let it cool before serving 21.