About the Recipe
Got some leeks hanging out in your kitchen and wondering how to put them to good use? Look no further! This leek quiche recipe is the perfect way to turn those mild, oniony stalks into something truly delicious. With a buttery, flaky crust and a rich, creamy filling, this quiche is pure comfort food. A touch of nutmeg enhances the delicate flavor of the leeks, while the custard-like filling makes every bite irresistibly smooth and satisfying.
The best part? This quiche is incredibly versatile! You can keep it simple with just leeks and cheese or customize it with your favorite add-ins like crispy bacon, fresh herbs, or even a handful of sautéed mushrooms. Whether you're making it for brunch, lunch, or a cozy dinner, this dish is guaranteed to impress. So grab your rolling pin, preheat that oven, and let's turn those leeks into something amazing!
🥧 Flaky, Buttery Crust – Whether homemade or store-bought, the crisp and golden crust is the perfect base for the creamy filling.
🧅 Mild, Sweet Leeks – Cooking the leeks softens their texture and enhances their natural sweetness, making them melt-in-your-mouth delicious.
🧀 Savory, Cheesy Goodness – Gruyère or Swiss cheese gives the quiche a rich, nutty depth of flavor, complementing the leeks beautifully.
🥚 Silky, Creamy Filling – The custard-like egg mixture is smooth, velvety, and satisfying in every bite.
🌰 A Hint of Warm Spice – A touch of nutmeg adds warmth and depth without overpowering the dish.
🍽 Versatile & Customizable – Enjoy it as-is or add extra ingredients like mushrooms, bacon, or fresh herbs to make it your own.
🌟 Perfect for Any Meal – Serve it for breakfast, brunch, lunch, or dinner—it’s always a crowd-pleaser!
What You'll Love
Do I need to pre-cook the leeks? Yes! Sautéing the leeks before adding them to the quiche softens them and brings out their natural sweetness.
Can I use a store-bought pie crust? Absolutely! A store-bought crust works well if you're short on time, but a homemade crust will add extra flakiness and flavor.
What type of cheese works best? Gruyère, Swiss, or sharp cheddar pair beautifully with leeks, but you can also experiment with goat cheese or feta for a tangy twist.
How do I prevent a soggy crust? Blind baking (pre-baking) the crust for a few minutes before adding the filling helps keep it crisp.
Can I make this quiche ahead of time? Yes! Bake it in advance and store it in the fridge for up to 3 days. Reheat gently in the oven to keep the crust crispy.
Is this quiche freezer-friendly? It sure is! Let it cool completely, wrap it well, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven before serving.
Can I make this quiche without dairy? Yes, swap out the cream for a dairy-free alternative like coconut milk or a rich cashew-based cream, and use a dairy-free cheese substitute.
What can I serve with leek quiche? A simple green salad with a bright vinaigrette, roasted potatoes, or a bowl of soup makes a great side.
Can I add extra veggies or protein? Of course! Sautéed mushrooms, spinach, or even cooked bacon or ham make great additions to the filling.
How do I know when my quiche is fully baked? The center should be just set but slightly jiggly. A knife inserted near the middle should come out clean.
Frequently asked Questions
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!