Leek Flan With Leftover Turkey & Chèvre Cheese

Leek Flan With Leftover Turkey & Chèvre Cheese


Leeks are such a revelation, their sweet delicacy has so much potential…

Love how they give winter a diverse and interesting culinary twist…

I use them in pies and soups to simple side dishes…just braise leeks with some pure olive oil sprinkle some sea salt and accompany meats in a light and savory way…

Leek Flan With Leftover Turkey & Chèvre Cheese
Leek Flan With Leftover Turkey & Chèvre Cheese

These days at home we are in an “Open House” mode, friends come over in happy surprise visits that create unforgettable, unscripted evenings. Some wine a freshly chopped salad… and this easy leek flan, an old Delia Smith recipe I once stumbled upon, is a delicious combination.

Also a perfect setting for non-stop board gaming by the fireplace. No formalities, just big pillows and loving heart-to-heart conversations…

Before the games start “heating up”, the flan arrives in the centre of the table and commands everyone’s attention.

Leek Flan With Leftover Turkey & Chèvre Cheese

Goat’s cheese proves to be an excellent combination to the subtle leeks, and the turkey, chicken or ham, or even better a mix of all three, creates a nice and sturdy base…But the best part about this last minute epicurean delight is in the pastry. Using Gruyere cheese in the dough gives your flan a nice edge and a very satisfying aftertaste.

Here’s to impromptu gatherings and great combinations of ingredients…

In the kitchen, as in your life.

Leek Flan With Leftover Turkey & Chèvre Cheese


For the cheese pastry:

50 g Gruyere cheese, grated

175 g self-rising flour

75 g butter

½ teaspoon mustard powder


black pepper, freshly ground

For the filling:

300 g cooked turkey, chicken or ham (or a mixture), thinly sliced

450 g leeks, washed thoroughly and sliced

100 g (1 cup) chèvre cheese, crumbled

40 g butter, plus 1 teaspoon

400 ml milk, or a mixture of milk and cream

25 g all-purpose flour

½ teaspoon nutmeg, freshly grated

1 large egg, beaten

cayenne pepper


1. For the pastry: Rub the flour into the butter until crumbly, then add the cheese, mustard and seasoning together with just enough cold water to make a dough—it shouldn’t stick to the bowl. Wrap the dough in clingfilm and let it rest in the refrigerator for about 20 minutes.

2. For the filling: Melt 1 teaspoon of butter in a wide pan, and while keeping the heat low, add the leeks and gently cook, for about 6 minutes.
After cooking, place the leeks in a sieve, strain the juices into a bowl and set aside.

3. In the meanwhile preheat the oven at 180°C (350°F)

4. Pre-bake the pastry: Roll out the cooled pastry and with it line a greased and floured quiche tin. Prick the base of the pastry with a fork, place the tin on the centre shelf of the oven and pre-bake for 15 minutes

5. Back to the filling: Pour the 40 g of butter, milk and flour into a saucepan and while continually whisking bring it to a boil, cooking until it is smooth and thick. Season with salt, pepper and a little nutmeg, then leave it to simmer for 5 minutes.
Remove the pastry from the oven and arrange the leeks across the base, followed by the slices of turkey, chicken or ham.

6. Pour the reserved leek juice into the sauce; add 75 g crumbled chèvre cheese and the beaten egg. Mix well. Pour the sauce evenly over the contents of the flan and sprinkle the remaining cheese on top together with a dusting of cayenne.

7. Bake the flan at the same temperature as above (180°C (350°F) on a baking sheet for 25 to 30 minutes, or until nicely browned on top.