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Potato and leek quiche WW 5 SP

Quiche Weight Watchers Vegetarian Egg Potato Gluten free Leeks
Course: Main course
Preparation: 15 minutes
Cooking: 15 minutes


  • 1.   Rinse the potatoes, put them in a glass cooking pot with half a cup of water, cover and cook for 5 minutes in the microwave (800 W). Leave to cool, peel and cut into slices of 1 cm thick. Put the leeks in a cooking pot with a cup of water and a pinch of salt, cover and cook for 4 minutes in the microwave (800 W). Drain.
  • 2.   Preheat the oven to 180 ° C (item 6). Peel and chop the shallot, fry for 2 minutes in a nonstick skillet with the margarine. Add the leeks and cook for 2 minutes. In a bowl, whisk the egg with Maïzena® and milk. Season with salt and pepper and add a pinch of nutmeg. Stir in half of the gruyere and leeks.
  • 3.   Spread a 18 cm diameter pan with oil, spread the slices of potatoes, salt and pepper. Cover with egg mixture. Sprinkle with the rest of Gruyère. Bake for 15 minutes. Let cool. Serve warm or cold.



tested sep., 15 2021

Ingredients for servings

  • 75 g of potato
  • ½ shallot
  • 1 egg
  • 1 teaspoon of cornflour
  • 40 ml of skimmed milk
  • 1 pinch of nutmeg
  • 15 g of grated grated gruyère cheese
  • 1 teaspoon of sunflower oil
  • 5 g of golden fruit 100% Vegetal
  • 75 g of frozen sliced leeks
  • 1 pinch of salt and pepper