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If you’ve ever wondered how to make a Quiche aux Poireaux fit for dignitaries, read on to find out.

Literally, in 1960, there was a time that Quiche aux Poireaux got international headlines for interrupting a massive conference of world leaders.

This quiche is made with leeks, onions, and Gruyere cheese.

It is also a variation of Quiche Lorraine and is a traditional recipe from the region of France known as Brittany. More specifically, it heralds from Alsace in the northeast.

Instructions:

1. Preheat oven to 375F (190C).
2. In a skillet, sauté the leeks in butter until softened.
3. In a mixing bowl, beat together the eggs, cream, milk, Gruyere, salt and pepper.
4. Pour the leeks into the unbaked pie crust.
5. Pour the egg mixture over the leeks.
6. Bake for 35-40 minutes, or until the quiche is set and golden brown on top.

Plating Suggestions:

• Serve the quiche warm or at room temperature.
• Garnish with chopped chives or parsley for added color.
• Serve with a simple green salad for a light and refreshing side.

Note: You can add bacon, ham, or any other ingredients to your liking.

French President Charles de Gaulle in the 1960s was known to be such a picky eater and had a preference for very few simple, hearty dishes like Quiche aux Poireaux.

According to one story, during a state visit to Germany in the 1960s, de Gaulle was served a fancy and elaborate German dish, but he refused to eat it, asking instead for a slice of Quiche aux Poireaux.

He got that slice, and the international press made him pay for it.

Fortunately, many of his fellow French found it to be a positive act of national pride.