Caramelized Potato Leek and Brie Quiche

Potato Brie Quiche (01) by MeetaK

Up until Thursday we had picture perfect warm Spring weather. For two whole weeks the sun Gods were generous and along with peep-toe heels and sunglasses, the weather was perfect for barbeques and bike rides. Soeren spent afternoons with his friends outside playing soccer, enjoying picnics or on the playground.

It was lovely! Then Friday came and brought back the cold and rain – lots of rain! Once again we were confined indoors, playing cards and board games. A taste of summer snatched away from right under our noses. How cruel!

The cold weather did give me some time in the kitchen to try out a few recipes though. I was thinking quiche and wanted to try out a few ideas I had in my head. I had the perfect recipe from Tante Stephanie to start me off - a leek and Roquefort cheese quiche and decided to take it from there.

Potato Brie Quiche (03) by MeetaK

Caramelized new potatoes with a sprinkling of peppery watercress, slices of delicate leek topped with the distinctive rich, creamy flavor of brie cheese all served in a crispy shortcrust pastry spread with tangy wholegrain mustard. A true delight – and perfect for rainy Fridays at home. quiche

Caramelized Potato Leek and Brie Quiche

Printable version of recipe here.


1 portion shortcrust pastry, enough for a quiche form
Plain flour, to dust
700g new potatoes, thinly sliced and steamed/cooked
2-3 tablespoons sugar
40g + 1 1/2 tablespoons butter
Generous amount watercress
1-2 tablespoons wholegrain mustard
Sea salt and freshly cracked pepper
1 leek, white part only, thinly sliced
200g brie cheese, cubed
3 eggs, lightly beaten
80 ml cream


  1. To caramelize the potatoes, melt sugar in a heavy skillet without stirring on medium heat. Continue to cook, stirring occasionally until the sugar turns into a golden colored caramel.

  2. Add the 1 1/2 tablespoons of butter and a pinch of salt. Stir until the butter has melted.

  3. Add the potatoes slices to the skillet, stirring with a wooden spoon. Scrape from the bottom of the skillet to make sure the potato slices are coated in the caramel. When you add the potatoes to the skillet the caramel will solidify and form clumps – don’t worry – as you continue to cook the clumps will begin to melt again – approx 10-15 minutes. Sprinkle with some of the watercress, reserving some for decoration later.

  4. Preheat oven to 200 degrees C. Butter a quiche form or a fluted tart tin and line it with the pastry. Trim off any excess pastry. Cover the pastry and refrigerate for 30 minutes.

  5. Meanwhile heat the 40g butter in a large pan over medium heat until it begins to froth. Add the leeks and sauté for 5 minutes until softened. Remove from heat and set aside.

  6. Line the pastry with baking paper and fill the form with either pie weights or dried kidney beans. Bake for 10 minutes then remove from oven and take away the weights/beans. Bake for a further 6-8 minutes. Take out of the oven and reduce the oven temperature to approx. 160 degrees C.

  7. Spread the wholegrain mustard on the bottom of the the pastry base. Lay out the caramelized potato slices evenly, then top with leek slices and the brie cubes.

  8. Rashly whisk eggs and cream together, season with salt and pepper, then pour the egg mixture over the potato-leek-brie mixture.

  9. Bake quiche in oven for 25-30 minutes, until the egg mixture has set.

  10. Serve quiche warm sprinkled with the remaining watercress and a green salad.

Sticky Note 1 workahead

Work Ahead Tips:

  • Potatoes can be sliced and steamed/boiled a few hours ahead of time. Keep covered until required.
  • Potatoes can be caramelized 1 hour ahead and then kept covered at room temperature. Once ready to use reheat over moderate heat until warmed through.
  • Make shortcrust pastry a day ahead using this recipe and keep in the refrigerator. Keep covered in plastic wrap so that pastry does not dry out.



Potato Brie Quiche (2) by MeetaK

An absolutely flavor packed quiche - the sweetness of the caramelized potatoes against the sharpness of the tangy mustard, the delicately sautéed leek against the creamy richness of the brie cheese. Both Soeren and Tom loved the touch with the mustard. For me it was the mixture of the brie with the caramelized potatoes that did it!

You might like these ideas from WFLH:

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Tomato Olive Tart Spring Ricotta Vegetable Pot Pie Tarte Flambée with Tomatoes and Creamy Spinach

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  1. Looks very wholesome Meeta...perfect for our autumn weather. And I agree...Mother Nature can be cruel sometimes!

  2. That quiche looks like it is packed full of goodness!

  3. Very spring like and delicious! You make me want to go out for a picnic!



  4. Just lovely and summery, despite the weather faux pas.

  5. This looks very delicious, but I don't generally get Brie here. Could I use another cheese instead of the Brie?

  6. Yummilicious! I love the colors of the salad !

  7. How interesting...I had never thought of adding mustard to a quiche. I will definitely try that next time. Thanks!

  8. Good grief, this looks delicious! Can't wait to make this when my husband gets home from working out of town. Thanks for posting it!

  9. You've taken this traditional combination in a sweet direction -- surprising and delightful! This would make a great lunch dish.

  10. I love how green that quicke looks!We finally have signs of spring here, I am all ready with a pedicure for those peep-toe heels :)

  11. I love quiches, because they are versatile and easy to make!!! I think the flavors that you have combined here, is just PERFECT!

  12. I just bought leeks last evening :) I'll bookmark this.

  13. hi meeta

    i am one of regular visitor to ur blog.. should say i have read every nook and corner of ur blog and is in full of admiration. great going.... another thing i relly like about u is u r very willing to share... truly appreciate that.

  14. Looks wonderfully fresh and springlike. Sounds delicious.

  15. what a perfect quiche.. and it looks so much healthier than most versions which are heavy on the egg-cream mixture and far too frugal when it comes to the flavoursome fillings!!! must try soon - already bookmarked!

  16. Same weather here - hopefully it'll get and STAY nice outside!!

    Loooovely quiche!!

  17. Definitely one for a rainy friday but I would eat it any day - looks delish!

  18. Talk about flavor! Oh that does look grand Meeta. Quiche is something I used to make a lot and haven't for just so long. Caramelized potato and leek and brie, how I wish that were on my plate today! Lunch and dinner would be just fine.

  19. Awesome looking Quiche.The notorious high and lows in the weather is so common here,annoys me too.

  20. I'm sorry the good weather was so short-lived, but I'm glad that at least the cold, yucky weather inspires you to make yummy dishes in the kitchen! Take this quiche for example, it sounds totally amazing! So amazing, that I wish I could have 5 pieces right now. No joke!

  21. It looks delicious, I love all sorts of quiches with leeks and cheese! If you want to taste mine with young leeks and goat cheese, it's here: But in french!

  22. YUM. this definitely needs to be made , this week, here! thanks.

  23. thank you so much for all your comments. this is a slightly different flavoring for a typical quiche but certainly light and not perfect for warmer weather.

    Kamana - you can easily try this with Camembert, Roquefort or even goat cheese - slightly different in taste but would work equally well!

    Sig - all we need then is a night out on the town with a few good cocktails to show off our pedicures LOL!

  24. Looks absolutely delish!

  25. What a gorgeous quiche. I love that is just stuffed with things other than just the egg. You can really tell there is potato and leek and cheese in there!

  26. We're not quite to rain and cold here after very hot days, but it's been overcast all day and cool enough to close the windows again. This tart sounds perfectly comforting on a day like this!

  27. This was wonderful!
    I made it for a "go-away-party" for a co-worker and it was a big hit, there wasen't enough!
    Next time I'd switch the caramelized potatoes for sweet potato and maybe add some spinach, I am definitely making this one again!

  28. ok this one is going right to the "must make" list Meeta. Sounds like it would be great for lunch with a glass of white wine.

  29. Dear Meeta,

    I'm typing this with a delish mouthful of the quiche:) This is my first attempt at baking quiche at home. Your recipe with not too much cream+egg was very inviting... glad I didn't hesitate any further. At first I thought the potatoes were a bit too much but nope... now I can say they're just the right quantity. I didn't have mustard so generously spread zwetschgen chutney that came in as Christmas gift and I didn't have a clue where and how to put that bottle to use. mmmmmm... yummy is a very simple word to describe this experience:)

    Thanks, as always, for generously sharing your lovely moments with us...

  30. oops I submitted my comment before asking this question: the rind on the Brie - I removed it; is that right?

  31. YUM! This looks great for brunch. I work with Alouette and we have a Baby Brie which would be great for this recipe. The sweetness of the carmelized leeks is just great with the creamy brie. This gets a stumble and a digg from me! Thanks.

  32. Meeta, I love this idea! Thanks for sharing.


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