French Leek Pie

    1 hour 10 mins

    It's an original French recipe My Mum used to bake during the holidays. Great to eat with a salad during cool months. Absolutely Delicious!!! Can be prepared the day before and served as a starter or main dish. Can substitute Emmental for Gruyere cheese.

    157 people made this

    Serves: 6 

    • 1 (24cm) refrigerated pie crust
    • 2 teaspoons (30g) butter
    • 3 leeks, chopped
    • 1 pinch salt and black pepper to taste
    • 1 cup thin cream
    • 1 1/4 cups (150g) shredded Gruyere cheese

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Preheat oven to 190 degrees C (375 degrees F).
    2. Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell.
    3. Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

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    Reviews in English (137)


    Phenomenal. This was one of the best recipes I have ever gotten from this site and if you saw my recipe box, that is saying something. I mde two pies, one as is and it was just fabulous. (Well, not quite as is. I used Jarlsberg instead of Gruyere because it was about 1/3 the price). I made two because I don't want to be THAT person who says how I changed everything, but I did make a different version that I also liked a lot. I fried a few pieces of bacon, removed them and softened the leeks in the bacon drippings, then crumbled the bacon back in with the cheese and cream. I did a layer of this mixture, then a layer of ripe sliced tomato, then covered it with the remainder of the cheese and cream mixture. Baked the same way. Also extremely delicious. So, this recipe is GREAT as is, but can also be modified if desired! Which makes it a 5-star recipe to me.  -  29 Jun 2008  (Review from Allrecipes US | Canada)


    Quick note to a number of the reviewers of this recipe - gruyere IS Swiss cheese. What you are all referring to as Swiss cheese is actually called Emmenthal or Emmenthaler.  -  10 Nov 2009  (Review from Allrecipes US | Canada)


    We loved this! I was so worried about it coming out right (I've never made a cheese pie before) with no egg...? I followed the directions exactly and it came out beautifully! Will be making it again, thanks!  -  15 Feb 2008  (Review from Allrecipes US | Canada)