How to Make a Quiche with Leeks, Potatoes, and Azorean Cheese
Potato, Leek, and Queijo da Ilha São Miguel Quiche
If you’re looking for a savory, comforting dish that brings a touch of Portuguese flair to your table, this Potato, Leek, and Queijo da Ilha São Miguel Quiche is the perfect choice. With its creamy egg custard, buttery pastry crust, and rich, tangy cheese from the Azores, this quiche is hearty, flavorful, and ideal for brunch, lunch, or a light dinner.
The Origins of Quiche and Portuguese Influence
Although quiche is traditionally associated with French cuisine—particularly the famous quiche Lorraine—savory egg-based pies have been embraced worldwide and adapted to local ingredients. This recipe brings together the French technique with the bold, dairy-rich traditions of the Azores. By incorporating queijo da ilha São Miguel, you’re not only giving your dish a distinctly Portuguese twist, but also celebrating one of the Azores’ most prized exports.
What Is Queijo da Ilha São Miguel?
Queijo da Ilha (Island Cheese), specifically from São Miguel in the Azores, is a bold, aged cow’s milk cheese. Known for its nutty, tangy, and slightly spicy flavor, it’s often compared to aged cheddar or Gruyère—making it a perfect choice for melting in quiches, gratins, and savory pies.
Where to Find Queijo da Ilha São Miguel
You can often find queijo da ilha São Miguel at specialty cheese shops, Portuguese markets, or online retailers that stock Iberian products. Look for wheels or wedges aged for 9 months or longer for a more pronounced, nutty flavor. If unavailable, substitute with an aged cheese that shares its sharpness—like Manchego curado, aged cheddar, or Gruyère—to maintain the depth of flavor in your quiche.
At the mercado in Sintra there are some lovely charcuterie and cheese shops. We stumbled upon this firm and slightly spicy cheese that ended up working out very well for this quiche. It has also been a great alternative to some of the more traditional cheese pairing when enjoying charcuterie.
Serving Suggestions
- Serve warm with a green salad for a light lunch.
- Pair with tomato soup for a cozy dinner.
- Enjoy cold or at room temperature for picnics or meal prep.
Quiche Makes the Perfect Leftover
One of the best things about quiche—especially this potato, leek, and queijo da ilha version—is how well it keeps. The flavors often deepen after a day in the fridge, making leftovers even more delicious. It’s equally tasty served cold, at room temperature, or gently reheated in the oven. Slice it up for quick weekday breakfasts, pack it for lunch, or enjoy a no-fuss dinner paired with a simple salad. It also freezes beautifully—just wrap individual slices tightly and reheat when needed.
Store leftover quiche in the refrigerator for up to 4 days. Reheat gently in the oven at 300°F (150°C) or enjoy cold straight from the fridge.
Love potatoes? Check out these other delicious potato recipes:
- Grilled Fingerling Potatoes
- Crispy Grilled Layered Potatoes: Simple, Herb-Infused & Addictive
- Crispy Potatoes a la Plancha: The Ultimate Golden Side Dish
- Garlic Wine Roasted Potatoes: A Flavorful One-Pan Side Dish
Quiche with Leeks, Potatoes, and Azorean Cheese
Ingredients
- 1 store-bought pie crust, simplify your life with a store-bought pie crust
- 1 large yellow potato , peeled and cut into half inch cubes
- 1 leek, just the white part cut into quarter inch thick pieces
- 2 garlic cloves, minced
- 1 cup finely shredded queijo da ilha São Miguel, manchego, aged cheddar, or similar cheese to replace
- 10 large eggs, could use up to 12 eggs for a 10 inch pie pan
- 1/4 cup whole milk
- 1 bay leaf
- salt, to taste
- white pepper, to taste
- olive oil
Equipment
- 1 10 inch pie pan
- 1 saute pan
- 1 medium pot
- 1 cutting board
- 1 pasta strainer
Instructions
- Fill the medium pot with water and heat over high heat on the stove top. Add salt, bay leaf, and potato cubes.
Once boiling reduce the heat to a simmer and cook the potatoes for 10 minutes, then drain in a strainer.
Heat a small sauté pan over medium heat on the stove top. Once warm drizzle olive oil and sauté the leeks for 5 to 7 minutes and until just soft and then add in the garlic sauté for one additional minute. Turn off the heat.
Place the pie crust into the pie mold and press into the pie pan. Parchment paper helps, so first place parchment paper if the pie crust did not come with this.- Poke holes in the bottom of pie crust with a fork.
Whisk the eggs along with whole milk and a few pinches of salt. Pour whisked egg blend into the pie crust.- Add the potatoes, leeks and garlic to the egg mixture. Gently stir to incorporate and spread the ingredients.
- Next add most of the cheese to the quiche and then gently stir to spread. Top with the remaining cheese.
- Heat an oven to 220°C /425F and place the quiche into the oven. Cook for 10 minutes then reduce the temperature to 175°C and cook for 20 more minutes.
Remove from the oven and let cool for 5-10 minutes. Slice the quiche into 8 equal pieces, like a pizza, and serve.
