Spring Brunch Quiche Leeks (Printable)

Custardy quiche with tender leeks, melted Gruyere, and fresh herbs for light spring dining.

# Ingredient List:

→ 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 Prepare:

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 until lightly set. Cool slightly.
03 - Melt butter in 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 cool slightly.
04 - In large mixing bowl, whisk together eggs, cream, milk, mustard, nutmeg, chives, and parsley until smooth and fully combined.
05 - Spread sautéed leeks evenly over bottom of pre-baked crust. Sprinkle grated Gruyere cheese over leeks. Pour egg mixture over leeks and cheese.
06 - Bake in preheated oven for 35-40 minutes until center is just set and top is golden brown.
07 - Remove from oven and cool for minimum 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • It looks impressive enough to serve guests but honest enough to eat in your kitchen clothes on a lazy Sunday.
  • The leeks soften into something almost sweet, making this feel fancy without tasting pretentious.
  • Leftovers taste even better the next day, which is not something you can say about every quiche.
02 -
  • Blind baking the crust is not optional if you want to avoid a soggy bottom—I learned this the hard way by skipping it once, and the regret lingers.
  • Leeks must be thoroughly cleaned because sand hides between the layers; slice them lengthwise first, then rinse under running water while separating the layers.
  • Don't open the oven door during baking except to check for browning; the quiche needs steady heat to set properly.
03 -
  • Use a tart pan with a removable bottom if you have one—it makes plating look restaurant-quality and gives you confidence when serving.
  • Grate your Gruyere cheese fresh on the day of baking; pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly.
  • Room temperature eggs mix more evenly into the cream and milk, creating a smoother custard with fewer lumps.
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