» Double Melted Leek Quiche for Almsgiving • Cooking with Catholic Kids

Double Melted Leek Quiche for Almsgiving • Cooking with Catholic Kids

Give your talents and share a delicious dinner by doubling this simple and delicious meatless melted leek quiche.


by Theresa Wilson


My spunky and independent daughter loves to choose outfits and dress herself nearly every morning. Most times she bops down the stairs wearing something I would have put together myself, sometimes well, not so much. Still other times she manages to squeeze into clothes that she hasn’t worn for months. When I more than hint to her that she’s outgrown the ensemble, it always brings a smile to my face when she responds without pause, “Well then we’ll have to give this away to someone who needs it.” This child has a wonderful way of reminding me to be selfless and to give to others. 

Almsgiving is one of the pillars of Lent, along with fasting and prayer. When we give alms, we give money, our time and our talents. We sacrifice our comfort for the sake of others. I would like to foster that spirit of giving my daughter already seems to have, and as wonderful as it is to donate her clothing and toys, she can also use her talents to give to others. My sidekick in the kitchen will be assisting me in making a double recipe of melted leek quiche; one for our family and one for a friend who recently had a baby.

Print Recipe
Double Melted Leek Quiche for Almsgiving
This vegetarian and Lent-friendly dish actually sounds more indulgent than it is. With a store-bought pie shell and pre-shredded cheese, it is easy to put together with the help of children. My youngest loves to sprinkle the cheddar and help beat the eggs, my oldest loves to sneak “samples” of cheese and well, beat the eggs! My recipe does not require the heavy cream most traditional custards do as leeks and cheese give it a creamy texture, but you could substitute cream for the whole milk, and this recipe would work beautifully. I find that when I buy heavy cream specifically for a recipe, I always have some left over that easily can become waste; use what you already have in the refrigerator. The quiche can be enjoyed hot out of the oven, cool from the fridge, or is easily reheated, making it a good recipe to donate to a family with a new baby or in a time of crisis. Served with a simple side salad, it makes a complete meal.
Course Main Dish
Prep Time 5
Cook Time 1 hour 15 minutes
quiches; 1 quiche serves 6 people
Course Main Dish
Prep Time 5
Cook Time 1 hour 15 minutes
quiches; 1 quiche serves 6 people
  1. To prepare the leeks, first cut in half lengthwise and then into 1/4 inch “half moons.” To remove any sand, place in a bowl with cool water. The sand will sink and the clean leeks will float.
  2. In a medium heat pan, sweat the leeks in butter with garlic until translucent, about 20 minutes.
  3. Remove garlic cloves. Let cool about 10 minutes.
  4. Divide cheese into two 1 cup portions and spread onto the bottom of each pie crust.
  5. Combine eggs, milk, and salt. Mix until fully incorporated, stir leeks into the mixture.
  6. Evenly pour egg and leeks over the two pie crusts.
  7. Place in a preheated 325 degree oven, directly on the racks for 45 mins. The center of the quiche should be only slightly wobbly, with the rest firm.


As we shred and sprinkle, my daughter and I use the time together to talk. We can discuss St. Frances of Rome, who is a model of selfless almsgiving to others. The Church celebrates her feast day March 9.

Born a Roman aristocrat, she became known for her works of charity during times of civil war and epidemics, organizing a women’s society dedicated to good works and self denial.

St. Frances gave away her wealthy household’s stock of reserved food and opened her home as a hospital. She did all this having had lost two of her own children to the plague and without her family’s support.


Heavenly Father, with a few loaves and fish, your Son fed the multitudes with abundance. In the Eucharist, he continues to nourish our souls with the bread of life: his very body and blood. Hear our prayer for those suffering hunger throughout our world.

— from a Week of Prayers for Lenten Devotions

Theresa Wilson is an alumnus of Mount Saint Mary College in Newburgh, New York. After pursuing her passion for all things food, she quickly rose the ranks in fine dining cuisine as a professional chef, and as a chef instructor and assistant director at a culinary institute. She is now a busy stay-at-home mom and short order cook to her amazing, energetic young daughter and son.

Follow Jerry Windley-Daoust:

Publisher, Gracewatch Media

Jerry Windley-Daoust is a writer, editor, and father of five. He writes essays and stories at Windhovering and is the show-runner for Gracewatch Media, a small Catholic publisher. You can follow his latest publishing projects at gracewatch.org.

2 Responses

  1. metanoia515@gmail.com'
    | Reply

    Eggs are not listed in the ingredient list on the recipe card.

    • Regina Lordan
      | Reply

      Thanks for the great catch! Fixed the problem!

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