Spring Brunch Quiche Leeks Gruyere (Printable)

Savory quiche with leeks, Gruyere cheese, and fresh herbs for a flavorful spring brunch or light lunch.

# 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, about 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 -
  • The custardy filling is forgiving enough that you won't worry about it being overdone, but fancy enough that people will think you spent hours in the kitchen.
  • Leeks become almost creamy when cooked, and paired with Gruyere they taste like something you'd order at a Paris café without thinking twice about the price.
  • You can make this ahead, reheat it gently, and it tastes just as good—maybe even better—the next day.
02 -
  • The blind baking step matters more than you'd think—skip it and you'll end up with a soggy crust no matter how long the quiche bakes.
  • Don't overbake the filling; it should have just a tiny bit of jiggle in the absolute center when you take it out, because carryover cooking will finish it perfectly.
03 -
  • Thoroughly clean your leeks by slicing them lengthwise, running them under water, and checking between the layers for any hidden grit or sand.
  • Room temperature eggs mix into the cream much more smoothly than cold ones, so take them out of the fridge while your leeks are cooking.
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