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Leek and pine nut quiche with Matawin Fondue

Did you know that leeks and cheese fondue go together perfectly? If not, that's what you'll discover when you savour this quiche.
30 min
30 min
  • Matawin Fondue
  • 1 rolling pin and short crust pastry (or homemade short crust pastry)
  • 3 leeks
  • 6 eggs
  • 30 mL (2 tablespoons) fresh cream
  • 50 g (1/3 cup) pine nuts
  • 1 pinch of nutmeg
  • Salt and pepper (to taste)
  • Spread and roll out the short crust pastry. Set aside.
  • Wash and slice the leeks. Roast them in a skillet (until they turn golden brown). Place the leeks on the short crust pastry.
  • Dry roast the pine nuts in a skillet. Sprinkle leeks with pine nuts.
  • Preheat the oven to 350°F.
  • Beat eggs, cream, salt and pepper and nutmeg. Pour mixture over leeks.
  • Break up pieces of (uncooked) fondue mixture and spread over egg mixture.
  • Bake for 30 to 40 minutes.

The varieties of quiches are infinite and always so simple to prepare. That’s why they are so popular.

*There are many gourmet variations when quiche is featured at dinner: bacon, shrimp, mushrooms, zucchini, ham, tuna, etc. For a unique quiche, don’t forget to top it with oozing fondue before putting it in the oven.

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Matawin Fondue
Matawin Fondue

Our Matawin Fondue is made with Matawin beer from the À la Fût microbrewery in Saint-Tite. This unique beer is aged six months in oak barrels, which gives it woody and fruity notes and makes it a wonderful complement to Quebec cheeses.

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