Leek Quiche Recipe

5 from 1 vote

This leek quiche recipe is a creamy, savory delight with tender sautéed leeks, eggs, and cheese baked in a buttery crust. Ideal for brunch, lunch, or a light dinner, it’s easy to make and full of flavor.

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Prep Time 15

Cook Time 40

Total Time 1 30

Servings: 6 slices

Course: Brunch, Lunch, Dinner

Cuisine: French, European

Calories: 320

Ingredients Equipment Method Notes

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
Knife and cutting board
Oven

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.