Leek Quiche Recipe
320kcal
Ingredients
- 1 pre-made or homemade 9-inch pie crust
- 2 tablespoons butter
- 3 medium leeks white and light green parts only, sliced
- 3 large eggs
- 1 cup heavy cream
- 1 cup grated Gruyère or Swiss cheese
- Salt and pepper to taste
- Pinch of nutmeg optional
Equipment
- 9-inch pie dish or tart pan
- Skillet or frying pan
- Mixing bowls
- Whisk
Method
- Preheat your oven to 375°F (190°C).
- Place the pie crust in a 9-inch dish and prick the bottom with a fork. Pre-bake for 10 minutes.
- Melt butter in a skillet over medium heat. Add sliced leeks and sauté until soft, about 5–7 minutes. Let cool slightly.
- In a bowl, whisk together eggs, cream, salt, pepper, and nutmeg.
- Spread the cooked leeks evenly over the pre-baked crust. Sprinkle grated cheese on top.
- Pour the egg and cream mixture over the leeks and cheese.
- Bake for 35–40 minutes, or until the filling is set and golden brown.
- Let the leek quiche cool for 5–10 minutes before slicing and serving.
Notes
- For a vegetarian twist, add spinach or mushrooms with the leeks. You can make
- this leek quiche recipe ahead of time and enjoy it warm or at room temperature.
- Store leftovers in the fridge for up to 3 days.
