Spring Brunch Quiche Leeks (Printable Version)

Custardy quiche packed with sautéed leeks, Gruyere cheese, and fresh herbs for a light spring meal.

# What You Need:

→ Crust

01 - 1 9-inch store-bought or homemade pie crust

→ Vegetables

02 - 2 medium leeks, white and light green parts only, thoroughly cleaned and thinly sliced
03 - 1 tablespoon unsalted butter
04 - 1/4 teaspoon fine sea salt
05 - 1/4 teaspoon black pepper

→ Filling

06 - 4 large eggs
07 - 1 cup heavy cream
08 - 1/2 cup whole milk
09 - 1/2 teaspoon Dijon mustard
10 - 1/4 teaspoon freshly grated nutmeg
11 - 1 tablespoon chopped fresh chives
12 - 1 tablespoon chopped fresh parsley

→ Cheese

13 - 1 1/2 cups grated Gruyere cheese

# How To Make It:

01 - Preheat oven to 375°F. Roll out pie crust and fit into 9-inch tart pan. Trim edges and prick base with fork. Chill in freezer for 10 minutes.
02 - Line crust with parchment paper and fill with pie weights or dried beans. Blind bake for 12 minutes, then remove weights and parchment. Bake for another 5 minutes until lightly set. Cool slightly.
03 - Melt butter in skillet over medium heat. Add sliced leeks, season with salt and pepper, and sauté until soft and translucent, approximately 8 minutes. Remove from heat and cool slightly.
04 - In large bowl, whisk together eggs, cream, milk, Dijon mustard, nutmeg, chives, and parsley until smooth and fully combined.
05 - Spread sautéed leeks evenly over bottom of pre-baked crust. Sprinkle grated Gruyere cheese over leeks. Pour egg mixture over leeks and cheese.
06 - Bake in preheated oven for 35 to 40 minutes until center is just set and top is golden brown.
07 - Cool quiche for at least 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The combination of leeks and Gruyere creates a sophisticated, savory flavor profile that's perfect for special occasions or everyday meals
  • Blind baking the crust ensures a crispy, flaky base that won't get soggy from the custard filling
  • Fresh herbs like chives and parsley add brightness and elevate the dish beyond ordinary quiche
  • This recipe is versatile and can be served warm or at room temperature, making it ideal for brunch gatherings
  • With a medium difficulty level, it's achievable for home cooks while still feeling impressive
02 -
  • Always use freshly grated Gruyere rather than pre-shredded cheese—it melts more smoothly and has superior flavor
  • Don't skip the freezer chill before blind baking; it helps prevent the crust from shrinking
  • Let the sautéed leeks cool slightly before adding to the crust to prevent the cheese from melting prematurely
  • Use a light hand when whisking the custard—you want it combined but not frothy
  • Check the quiche a few minutes before the suggested time; ovens vary and you want to avoid overbaking, which can make the custard rubbery
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