Spring Brunch Quiche Leeks (Print Version)

A custardy tart filled with tender leeks, Gruyere, and fresh herbs perfect for spring brunch or lunch.

# What You Need:

→ Crust

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

→ 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

# How To Make:

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. Bake for another 5 minutes and 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 brown.
08 - Cool for at least 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It feels like you've been cooking French food all morning, but honestly takes less time than you'd expect.
  • The custard sets up creamy and delicate, never rubbery or watery like some quiches can be.
  • Leftovers taste somehow better the next day, making it perfect for meal prep without feeling like a chore.
02 -
  • Don't skip the blind baking step—a soggy bottom crust will ruin the entire texture, and nobody wants that.
  • The quiche continues cooking slightly after you remove it from the oven, so pull it out when the center still looks barely set rather than waiting until it looks completely done.
03 -
  • Buy a good quality pie crust if you're not making your own; the difference between a mediocre crust and a flaky one changes everything about how the quiche tastes and feels.
  • Clean leeks properly by slicing them lengthwise and rinsing between each layer—grit hiding in there will crunch through your whole quiche and nobody wants that.
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