Spring Brunch Quiche Leeks (Printable)

Tender leeks and creamy Gruyere baked together, ideal for a light spring brunch or lunch.

# Ingredient List:

→ 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 Tips:

01 -
  • It feels elegant enough to serve at brunch but honest enough to eat alone with a fork and zero judgment.
  • The leeks turn silky and sweet when they caramelize slightly, making every bite taste like spring arrived in your mouth.
  • Once it cools, it's perfect for slicing and eating cold the next day, making it a sneaky meal-prep champion.
02 -
  • The most common mistake is not cleaning the leeks thoroughly enough—slice them in half lengthwise and rinse between each layer because grit ruins everything.
  • If your oven runs hot, your quiche might brown too quickly on top; cover it loosely with foil for the last 10 minutes of baking if you notice this happening.
  • Blind baking the crust prevents it from becoming soggy, and this step is absolutely worth the extra effort even though it seems like a lot of steps.
03 -
  • Always buy your leeks from a farmers market or good grocery store where they're fresh and firm—older leeks get tough and bitter no matter how long you cook them.
  • Use a ceramic pie dish instead of metal if you have one, as it conducts heat more evenly and helps you achieve that perfect crispy-bottomed crust.
  • If you're making this ahead, wait to add the fresh herbs until just before baking so they stay bright and don't turn dark or bitter in the oven.
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