About the Recipe
What You'll Love
Ingredients
For the Crust:
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 teaspoon salt
3-4 tablespoons ice water
For the Filling:
3 large leeks, cleaned and thinly sliced
2 tablespoons butter
3 eggs
1 cup heavy cream
1 cup grated Gruyère cheese
1/2 teaspoon fresh thyme (plus extra for garnish)
1/4 teaspoon ground Nutmeg
Salt and pepper to taste
Preparation
Begin by making the crust.
In a large bowl or food processor, combine the flour and salt. Add the cold, cubed butter and use your hands or pulse until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough starts coming together.
Turn the dough out onto a floured surface and knead it into a ball. Flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
While the dough is chilling, prepare the leek filling. In a large skillet, melt the 2 tablespoons of butter over medium heat. Add the sliced leeks and cook until they become soft and slightly caramelized, about 10-15 minutes. Season with salt and pepper, and set aside to cool.
Roll out the chilled dough on a floured surface to fit a tart or quiche pan. Place the dough in the pan, trimming any excess from the edges.
In a bowl, whisk together the eggs and heavy cream. Season with a bit of salt and pepper.
Spread the cooked leeks over the crust, then pour the egg and cream mixture over the leeks. Sprinkle the grated Gruyère cheese on top.
Bake in the preheated oven for 30-35 minutes or until the quiche is set and the top is golden brown.
Once out of the oven, let the quiche cool for a few minutes. Optionally, garnish with fresh thyme leaves.
Serve your leek and gruyère quiche warm or at room temperature. Enjoy!
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