Spring Brunch Quiche Leeks Gruyere (Print)

Custardy quiche filled with sautéed leeks, creamy Gruyere, and fresh herbs ideal for a light spring meal.

# 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 an additional 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, approximately 8 minutes. Remove from heat and allow to cool slightly.
05 - In a large bowl, whisk together eggs, cream, milk, Dijon 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.

# Helpful Hints:

01 -
  • It looks fancy enough to impress guests but honest enough to eat alone on a Tuesday with zero judgment.
  • The leeks become almost sweet and mellow when cooked slow, which feels like a secret ingredient nobody tells you about.
  • One quiche feeds six people or provides you with four days of breakfasts—the math works out beautifully either way.
02 -
  • Don't skip the blind baking step or you'll end up with a soggy, regrettable crust—the parchment and weights really do matter.
  • The quiche will continue to cook slightly as it cools, so pull it out when it jiggles just a little in the center, not when it looks completely set.
03 -
  • Clean your leeks thoroughly by slicing them lengthwise first, then rinsing between each layer—they hide dirt like little secrets.
  • Don't rush the leek-cooking step; those 8 minutes of gentle heat are what turn them from just vegetables into something almost caramelized and perfect.
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