Spring Brunch Quiche Leeks (Printable)

Savory custard tart featuring leeks, Gruyere cheese, and fresh herbs for spring dining.

# What You Need:

→ Crust

01 - 1 store-bought or homemade pie crust (9-inch)

→ Vegetables

02 - 2 medium leeks, white and light green parts only, 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 oven to 375°F.
02 - Roll out pie crust and fit into 9-inch tart pan. Trim edges, prick base with fork, and 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, remove weights and parchment, then bake for additional 5 minutes. 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 bowl, whisk together eggs, cream, milk, mustard, nutmeg, chives, and parsley until smooth.
06 - Spread sautéed leeks evenly over bottom of pre-baked crust. Sprinkle grated Gruyere cheese over leeks.
07 - Pour egg mixture over leeks and cheese.
08 - Bake in preheated oven for 35 to 40 minutes, until center is just set and top is golden.
09 - Cool for minimum 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The custard stays creamy and trembles just right when you slice it, no rubbery eggs in sight.
  • Leeks become silky sweet when cooked slowly, completely different from how they taste raw.
  • It's elegant enough for guests but casual enough to eat as leftovers in your kitchen the next morning.
02 -
  • Blind baking the crust is non-negotiable here—it prevents a soggy bottom that ruins an otherwise perfect quiche.
  • Don't overbake; a tiny wobble in the center is your signal to pull it out, because it finishes cooking as it cools.
03 -
  • Grate your Gruyere from a block just before assembling—pre-shredded cheese has anti-caking agents that prevent it from melting smoothly.
  • If you want to make this ahead, assemble everything up to the point of pouring in the custard, cover it, refrigerate overnight, and bake the next morning (add 5 minutes to the baking time since it'll start cold).
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