Spring Brunch Quiche Leeks (Print Version)

Savory tart featuring tender leeks, creamy Gruyere, and fresh herbs in a flaky crust.

# Components:

→ 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

# Preparation Steps:

01 - Set oven temperature to 375°F and allow to fully preheat.
02 - Roll out pie crust and fit into a 9-inch tart or pie pan. Trim edges and prick base with fork. Chill in freezer for 10 minutes.
03 - 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 additional 5 minutes until set. Allow to cool slightly.
04 - Melt butter in skillet over medium heat. Add leeks, season with salt and pepper, and sauté until soft and translucent, approximately 8 minutes. Remove from heat and cool slightly.
05 - In large mixing bowl, whisk together eggs, heavy cream, whole milk, Dijon mustard, nutmeg, chives, and parsley until smooth and fully combined.
06 - Spread cooled sautéed leeks evenly over bottom of pre-baked crust. Distribute grated Gruyere cheese over leeks. Pour egg mixture over leeks and cheese.
07 - Bake in preheated 375°F oven for 35 to 40 minutes, or until center is just set and top is golden brown.
08 - Allow quiche to cool for minimum 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The leeks become silky and sweet when sautéed just right, which is way more forgiving than trying to cook them in the filling itself.
  • Blind baking the crust means no soggy bottom, which honestly changed my entire relationship with pie.
  • You can make this ahead and reheat it gently, making it perfect for when people are actually coming over and you'd like to breathe.
02 -
  • Clean leeks properly by slicing them first, then rinsing between each layer under cold running water—sand hides in there, and one gritty bite ruins everything.
  • The quiche will continue cooking slightly as it cools, so pulling it out when the center looks barely set (not completely firm) is the secret to keeping it creamy rather than dense.
03 -
  • If your crust shrinks during blind baking, gently press it back into shape while it's still warm—it's more forgiving than you'd expect.
  • Adding a tablespoon of cornstarch to your custard mixture reduces the chance of it cracking on top as it cools, which costs you nothing and looks more polished.
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