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Leek and Cheese Quiche

This leek and cheese quiche features a flaky crust filled with caramelized leeks, sharp cheese, and a creamy egg custard. The slow-cooked leeks develop a sweet, smoky flavor that pairs beautifully with the gooey cheese, resulting in a golden-baked dish with a tender, custardy interior and crisp edges. It’s perfect for lazy brunches or cozy dinners, showcasing rustic comfort in every slice.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: French-inspired
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package pie crust preferably cold, ready-made or homemade
  • 3 large eggs fresh
  • 200 ml heavy cream
  • 2 large leeks white and light green parts, sliced thinly
  • 1 cup sharp cheddar cheese grated
  • 1 tablespoon butter
  • 1/4 teaspoon nutmeg optional
  • to taste salt and pepper

Equipment

  • 23cm (9-inch) tart pan
  • Rolling pin
  • Skillet
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat your oven to 190°C (375°F). Roll out your pie crust on a floured surface to about 3mm thick and fit it into your tart pan, gently pressing into the edges. Trim any excess dough and chill in the fridge for 15 minutes.
  2. Meanwhile, slice the leeks thinly, rinse thoroughly to remove grit, and drain well. In a skillet over medium heat, melt a tablespoon of butter. Add the sliced leeks and cook slowly, stirring occasionally, until they soften and turn a light golden brown, about 10-12 minutes. Season with a pinch of salt and pepper.
  3. In a mixing bowl, whisk the eggs until frothy. Stir in the heavy cream, grated cheddar, nutmeg (if using), and a pinch of salt and pepper. Mix until smooth and well combined.
  4. Remove the chilled crust from the fridge and spread the caramelized leeks evenly over the bottom. Pour the egg and cheese mixture over the leeks, filling the crust to the top.
  5. Bake in the preheated oven for 35-40 minutes, until the top is golden and slightly puffed. Check for doneness by inserting a toothpick into the center—the filling should come out clean. The edges should be crisp and the center set but tender.
  6. Remove the quiche from the oven and let it rest on a wire rack for about 10 minutes. This allows the filling to set further and makes slicing easier. Serve warm or at room temperature with your favorite side salad for a cozy, satisfying meal.

Notes

For a crisper crust, blind bake the crust for 10 minutes before adding the filling. You can also swap the cheese for Gruyère or Swiss for different flavor profiles. Resting the quiche helps it set, making slices cleaner and neater.