Spring Brunch Quiche Leeks (Print)

Custardy quiche featuring sautéed leeks, melted Gruyere, and fresh herbs for a flavorful spring dish.

# 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 - 1.5 cups grated Gruyere cheese

# Directions:

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 additional 5 minutes and cool slightly.
03 - 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.
04 - In large bowl, whisk together eggs, cream, milk, Dijon mustard, nutmeg, chives, and parsley until smooth and well combined.
05 - Spread sautéed leeks evenly over bottom of pre-baked crust. Sprinkle with grated Gruyere cheese. Pour custard 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 for at least 10 minutes before slicing and serving.

# Chef Secrets:

01 -
  • It looks impossibly sophisticated but honestly comes together without stress or fussy techniques.
  • Leeks become sweet and mellow when cooked gently, creating this luxurious base that makes you feel like you've unlocked something special.
  • One quiche feeds six people, making it perfect for impressing without spending hours in the kitchen.
02 -
  • Don't skip the blind baking step or your crust will be soggy—I learned this the hard way with a quiche that looked beautiful but had the texture of a sponge.
  • Watch the center as it bakes rather than relying solely on time; ovens vary, and a slightly underbaked quiche will set as it cools, but overbaked is impossible to fix.
03 -
  • Always grate your cheese fresh rather than using pre-shredded if you can—it melts more smoothly and tastes noticeably better.
  • If your crust edges are browning too quickly, cover them loosely with foil during the last 15 minutes of baking so the filling catches up.
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