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Leek and Cheese Quiche

This leek and cheese quiche combines gently sautéed leeks with melty cheese encased in a buttery, flaky crust. The custard filling sets into a silky texture with a golden top, offering a rustic yet elegant dish perfect for brunch or a cozy weekend meal. Its simple ingredients and comforting flavors make it a timeless favorite.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pre-baked 9-inch pie crust store-bought or homemade
  • 2 tbsp butter for sautéing leeks
  • 3 large leeks white and light green parts, sliced thinly
  • 1 cup grated cheese cheddar, Gruyère, or your choice
  • 4 large eggs fresh, beaten until just combined
  • 1/2 cup cream or milk heavy cream for richness or whole milk for lighter texture
  • 1/4 tsp nutmeg optional, for added warmth
  • salt and pepper to taste adjust seasoning as desired

Equipment

  • 9-inch tart pan
  • Baking sheet
  • Skillet or frying pan
  • Whisk
  • Mixing bowl

Method
 

  1. Preheat your oven to 190°C (375°F). Place the pre-baked pie crust on a baking sheet and set aside.
  2. Trim the dark green tops of the leeks and slice the white and light green parts very thinly. Rinse thoroughly under cold water to remove any grit, then drain well.
  3. In a skillet over medium-low heat, melt the butter and add the sliced leeks. Cook gently, stirring occasionally, for about 15 minutes until they are soft, sweet, and lightly caramelized. The aroma will turn fragrant and sweet as they cook.
  4. While the leeks cook, whisk the eggs in a mixing bowl until just combined. Stir in the grated cheese, cream or milk, nutmeg, and season with salt and pepper.
  5. Allow the cooked leeks to cool slightly, then gently fold them into the egg mixture, distributing evenly.
  6. Pour the leek and cheese filling into the pre-baked crust, smoothing the surface with a spoon or spatula. The filling should fill the crust without overflowing.
  7. Bake in the oven for 35-40 minutes until the filling is puffed, golden, and just set in the center. The edges should be slightly darker and crispy.
  8. Remove the quiche from the oven and let it rest for about 10 minutes. This allows it to set further and makes slicing easier.
  9. Slice the quiche with a sharp knife dipped in hot water for clean cuts. Serve warm or at room temperature, paired with a fresh salad if desired.

Notes

For a richer flavor, add a splash of cream or a handful of extra cheese. You can also customize with herbs like thyme or chives for added freshness.