Yes I am somewhat obsessed with picnics. And Picnic food at that. There are certain foods that are just made for picnics and tarts and quiches are one of them. Earlier, I gave a recipe for a Picnic Quiche where you can make your own meltingly good quiche crust. You could of course use the same pastry for this one but for this recipe, I’ve just specified a sheet of shortcrust pastry.
I finally broke out my packet of ceramic pie weights. A few months ago, I asked my mother in law to make me some as she does ceramics but after trying to explain these to a non baker (a raw foods enthusiast to be exact) it seemed altogether easier to buy them. I’ve started noticing that we seem to incorporate more and more vegetarian food in our diet nowadays, not because we are turning vegetarian (there’s absolutely no chance of that, I like eating meat too much) but in an effort to try and eat more vegetables. I won’t say try and be healthier as the amount of cream, pastry, eggs and cheese puts any claims of that to rest.
Cheese and Leek Tart
An original recipe by Not Quite Nigella
- 1 sheet shortcrust pastry
- 1 flan tin (round or rectangular, I used a 35cm x 12cm one with a removable base
- 1 tablespoon oil
- 2 leeks
- 2 tablespoons mustard
- 3 eggs
- 1/2 cup cream
- 1/4 cup cheese grated
1. Preheat the oven to 200c. Saute leeks in oil over a medium heat for 2 minutes until softened, then add mustard. Leave to cool.
2. Place the pastry in the flan tin and press against the sides. Trim and make sure there are no holes in the pastry. Place a sheet of greaseproof paper and add baking weights (or dried beans or rice) and bake for 10 minutes. Cool a little and remove the pie weights and paper.
3. Reduce oven temperature to 180c. Whisk cream and eggs together and then stir in cheese. Place leeks on base of the tart shell and then carefully pour the eggy cheesy cream mixture. Bake on baking sheet for 20-25 minutes.
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26 Comments | Add your own
Hello NQN,
I would like to invite you on a picnic (you bring the food of course).
This dish looks great.
Beautiful pictures! Looks scrumptious!
ooh, I just bought some of those gorgeous little pie weights, and they’ve made such a difference! Much better than the rice and lentils I was using before
Oooh I hope you’ll bring this to the food bloggers picnic if that ever comes to pass
Hey NQN, where does the cheese get used in the recipe? Just sprinkled ontop or mixed in with the egg and cream?
Looks delicious! Can’t wait to try it!
Hi Cappucino-LOL ok but you’ll bring the atmosphere and good company?
Hi Barbara-Thankyou so much!
Hi Reemski-Yes they’re much “weightier” so I think they work better. I can’t believe I waited so long to buy them and once I did they sat in the cupboard for so long.
Hi Lisa-definitely, that would be a rather brilliant spread of food I have to say!
Hi Sormuijai-Oops have fixed it up now. Thankyou so much!
Yuummmmm and this is considered healthy in my books hee hee
We should have a picnic ^^!
This looks delectable, Lorraine! It’s amazing how much posher tarts look in those rectangular tins. (Plus, it’s nice to bake in such shiny tins–yes, I am a bit of a magpie!)
wow what a nice tart
I can’t wait to try the picnic quiche!
sounds delish…I’ve always loved leek…and the thought of it with cheese..drool! what cheese did you use btw?
Oh also I’ve started blogging again after a long hiatus! Hope you still come back and visit
Hi FFichiban-Hehe well it is vegetarian so I guess it could be seen as healthier! Definitely a blogger’s picnic would be awesome
Hi Angela-I agree, I lusted after a raspberry tart that I saw in a picture so I went out and bought it. It’s a bit more fussy with the premade pastry and fitting it but I love the end result.
Hi snookydoodle-Thankyou so much!
Hi Blond Duck-The picnic quiche is great, I couldn’t stop eating it much to my own embarrassment!
Hi Alexandra-I used a cheddar cheese (I adore cheddar). Leek is so delicious I agree!
Welcome back! I made a comment today-sounds like you’ve been busy
is there anything more lovely than melted cheese? i would argue that there’s not, although that mustard’s running a close second.
I haven’t made a tart in months, let alone a savory one – this look divine, Lorraine!
This tart looks elegant & not overly-daunting to prepare…I love that in a recipe!
I’ve been mulling over ideas for my chocolate cake submission to NQN. I don’t care if I win or not, it just gives me a terrific excuse to make (and eat) chocolate cake!
Hi grace-I have a friend that loathes melted cheese and I for one just cannot understand it. Melted cheese is the best!
Hi Patricia-Now that it’s daylight savings, perhaps now is a good time?
Hi Sandie-It is very easy, even easier if you use a round tin (no pastry gap jobs hehe).
Fantastic, that’s the spirit! I know whatever you make will be brilliant anyway!
This tart looks beautiful Lorraine. I can almost taste it! I have a very similar tart tin (maybe a bit shorter in its rectangular shape), but I’m yet to make such a tart, I have made ONE quiche LORRAINE in it! I like your ‘French looking’ mustard too. French quarter New Orleans? I’m just guessing its origins.
Hi Maria-Thankyou so much!
If yours is shorter it might be easier to fit the pastry to it. I liked the sound of the mustard and I must say it’s rather good. And I haven’t made Quiche Lorraine in ages, I should though 
Hi NQN, made this quiche last night and it was delicious! My husband went back for thirds and even more surprisingly my 18 month old had seconds! Thanks for posting the recipe
Hi Brenda-Oh YAY so glad that you made it and liked it. We really enjoyed it and I liked it cold from the fridge too. You’re more than welcome!
That tart looks really tasty!
HI Kevin-Thankyou so much!
One of my Faves now!
This is brilliant ! Simple and sensational. Had some serious foodies over who loved it so-much-so they took the leftovers with them.I made it in 2 round Flan tins which worked but the large rectangular one would have more of a rustic feel to it. Maybe that will be my next investment ! Thanks for versatile ripper of a dish.
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