Caramelized Potato Leek and Brie Quiche

 Recipe from What's For Lunch, Honey?   


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.

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.