Spring Brunch Quiche Leeks (Printable)

A savory custard tart with leeks, Gruyere, and fresh herbs, perfect for a light springtime meal.

# What You 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

# Directions:

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 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, cream, milk, mustard, nutmeg, chives, and 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.
08 - Cool for at least 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It looks restaurant-quality but comes together in under two hours, making you feel like a culinary genius with minimal effort.
  • Leeks become impossibly sweet and tender when they're caramelized slowly, and paired with Gruyère they create this deeply satisfying flavor that feels both elegant and comforting.
  • This quiche actually tastes better the next day, making it perfect for meal prep or feeding unexpected guests without stress.
02 -
  • Don't skip the blind baking step—it prevents a soggy bottom crust that can ruin an otherwise perfect quiche, and it only takes 17 minutes total.
  • Slice the leeks thinly and cook them long enough that they're completely soft; undercooked leeks stay tough and fibrous no matter how long you bake the quiche.
  • The custard continues cooking after you remove it from the oven, so pull it out when the center still has the tiniest wobble rather than waiting for it to be completely firm.
03 -
  • Buy a wedge of Gruyère from the cheese counter and grate it yourself rather than using pre-shredded cheese, which contains anti-caking agents that prevent smooth melting.
  • If your crust is browning too quickly on the edges while the quiche bakes, tent it loosely with foil for the last 15 minutes to protect it without trapping steam.
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