Spring Brunch Quiche Leeks (Print Version)

A custardy quiche filled with tender leeks, creamy Gruyere, and fresh herbs perfect for spring meals.

# What You'll 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 the oven to 375°F.
02 - Roll out the pie crust and fit it into a 9-inch tart or pie pan. Trim the edges and prick the base with a fork. Chill in the freezer for 10 minutes.
03 - Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 12 minutes, then remove weights and parchment and bake for another 5 minutes. Let cool slightly.
04 - Melt butter in a 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 let cool slightly.
05 - In a large bowl, whisk together eggs, heavy cream, whole milk, Dijon mustard, freshly grated nutmeg, chopped chives, and chopped parsley until smooth.
06 - Spread the sautéed leeks evenly over the bottom of the pre-baked crust. Sprinkle with grated Gruyere cheese. Pour the egg mixture over the leeks and cheese.
07 - Bake in the preheated oven for 35 to 40 minutes, or until the center is just set and the top is golden brown.
08 - Cool for at least 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It looks elegant and restaurant-worthy, but actually comes together in less time than you'd think, which is a beautiful surprise.
  • The custardy center with those silky leeks feels fancy without requiring any complicated techniques or special skills.
02 -
  • Blind baking the crust is non-negotiable if you want to avoid a soggy bottom, and it only takes 17 minutes total but makes all the difference.
  • Don't overbake the filling—a slight jiggle in the center is perfect because the residual heat continues cooking it gently after you remove it from the oven.
03 -
  • Always grate your own cheese from a block rather than using pre-shredded—it melts more smoothly and tastes fresher.
  • Let your eggs and cream come closer to room temperature before whisking so the filling sets more evenly as it bakes.
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