"It's an original French recipe My Mum used to bake during the holidays. Great to eat with a salad during summer or even winter time. Absolutely Delicious!!! Can be prepared the day before and served as a starter or main dish. Can substitute Emmental for Gruyere cheese." — plume d'argent
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1 (9 inch)
refrigerated pie crust
salt and black pepper to taste
1 1/4 cups
shredded Gruyere cheese
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.
Cheese suggestion: I agree--easy and delicious. My son doesn't like Swiss cheese, so I thought he wouldn't like the Gruyere. (It was also $16/lb.) I used Fontina instead. I was afraid that even it was a bit strong, but the flavors blended very nicely and there were no leftovers. A really mild cheese blended with some Parmesean would also work. For my taste, I think the original recipe with the Gruyere would be best, but if you also have picky eaters you can adjust. Changed my ranking to 3 stars as I liked it but my husband emphasized when I made it again that he REALLY didn't care for it.
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!
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.
Fantastic. We really enjoyed this. I made just as stated and I don't think you could make it better by making changes. Cooking time was spot on too. Will definitely make again and again. Thanks
I found this recipe after a trip to Alsace, where they serve their famous "tartes flambées". This is very close in taste if you sautée the vegetables in bacon instead of butter. I used 3 slices of chopped bacon and the result was heavenly. I think it would be a bit lacking in taste without the bacon... A bit of ham might work too but then butter would be required.
Excellent recipe- tasty and easy. Added garlic and bacon as recommended and everyone loved it. Great for a summer dinner or sunday brunch. Thank you. Buy the good cheese - makes all the dif !!!!!
I thought this was very tasty! Next time I'm going to double the ingredients, though - I found it to be very thin and only filled about half of the 9-inch pie dish. I added three slices of crumbled thick bacon - didn't add any extra salt because the bacon is so salty...and I used swiss cheese rather than gruyere...will definitely make this again - lovely for a brunch or spring lunch....
* Percent Daily Values are based on a 2,000 calorie diet.
French Leek Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 241
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