Leekreamy Quiche

My yesterday was amazing. It was my parents’ wedding anniversary, and by Friday I was still thinking what to do, what to do. The older my parents are getting, the more I wanna spend time with them. It’s weird, because I didn’t have any such feelings, or maybe I should say fear, before. The world is going crazy, people are dying suddenly, we are having no time to say goodbye.. and I’m turning into a freako!

Anyway. I decided to make the dinner myself, as my parents love my cooking. My mom was fasting for Nafil roza (additional fasting days after the Ramadan) so I didn’t feel like planning any outing. I WhatsApped mom Saturday morning, wished both Happy Wedding Anniversary and invited them to dine at my place – she was happy.

Now now.. I still have to decide what to do. I went work, came late, wasn’t feeling like making something really complicated.. I went to buy chicken and then I smelled that roasted chicken being grilled by the poultry shop keeper. I couldn’t not order one chicken for the dinner, hehe. I still had to think about the company of my sexy chicken. I had the ingredients below in my fridge, that’s all I could think of. A leekreamy quiche ❤ I’ve put the recipe below.

Leekreamy Quiche

When mom and dad were coming up the stairs, I saw how beautifully dressed they were. And moi? I was in my pyjama already -_-‘ I rushed to the bedroom, changed to a casual evening dress, pushed up my hair in a bun, a lil bit of crème satinée on my face, pinkish lip gloss, eyelashed, Lacoste perfume… FIVE minutes and I was ready to receive my parents to celebrate the reason I’m here today ❤

Who said ladies take days to get ready?

The recipe of my Leekreamy Quiche

leekreamy quiche


  • 1 shortcrust pastry
  • 45g unsalted butter
  • 2 leeks, with the end leaves removed
  • 1 cup full cream liquid milk
  • 20cl cooking cream
  • 50g grated cheddar cheese
  • 3 large eggs or 4 small eggs
  • Salt & Pepper


  1. Preheat oven at 180 degrees.
  2. Slit the leeks’s stem part in two, then slice them coarsely.
  3. On low heat, cook the butter and leek together, covered – for around 10 minutes.
  4. Place the thawed shortcrust pastry on your baking pan. I used spray butter on the pan before placing my pastry, just so that it doesn’t stick while cutting it later. Make small holes on the pasty using a fork – around 10 times.
  5. Spread the grated cheese on the pastry and keep aside.
  6. Hand-whisk the eggs, milk and cooking cream to make a nice blend. I added around 2 teaspoon salt and 5 turns of the pepper mill. The cheese is salted.
  7. Pour the butter-leek mixture over the cheese then top with the eggs mixture.
  8. Bake in oven for 35-40 minutes until slightly golden.
  9. Serve as it is or accompanied 🙂 I think this quiche can be personalised to one’s favourite ingredients – mushroom, chicken, bacon etc..

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