About the Recipe
If you’ve tried my Plum Wähe or Tomato Tart, you already know I have a soft spot for simple, rustic recipes that let seasonal produce shine. This Leek Quiche is no exception. It takes the humble leek—those mild, oniony stalks often overlooked—and turns them into the star of a cozy, buttery, golden slice of comfort. Much like my Creamy Potato, Leek and Sausage Soup, this quiche proves that leeks can be hearty, flavorful, and deeply satisfying.Baked into a flaky crust and nestled into a creamy, nutmeg-scented filling, this quiche is endlessly adaptable. Add a bit of cheese, some herbs, or crisp bacon if you like—it's the kind of recipe that fits whatever you have on hand. Whether you’re hosting brunch or just looking for a cozy lunch idea, this is one of those quiet showstoppers that brings warmth and flavor to the table every single time.
Leeks shine as the star - buttery, sweet, melt-in-your-mouth perfect.
Gruyère adds a classic Swiss nuttiness that makes every bite luxurious.
A flaky homemade crust that feels extra special (but you can use store-bought).
Elegant but incredibly simple to make.
Perfect for brunch, lunch, or a light dinner with a salad.
Make-ahead friendly - great warm, room temp, or chilled.
Customizable - add bacon, herbs, or switch up the cheese.
What You'll Love
Do I need to pre-cook the leeks? Yes! Sautéing the leeks before adding them to the quiche softens them and brings out their natural sweetness.
Can I use a store-bought pie crust? Absolutely! A store-bought crust works well if you're short on time, but a homemade crust will add extra flakiness and flavor.
What type of cheese works best? Gruyère, Swiss, or sharp cheddar pair beautifully with leeks, but you can also experiment with goat cheese or feta for a tangy twist.
How do I prevent a soggy crust? Blind baking (pre-baking) the crust for a few minutes before adding the filling helps keep it crisp.
Can I make this quiche ahead of time? Yes! Bake it in advance and store it in the fridge for up to 3 days. Reheat gently in the oven to keep the crust crispy.
Is this quiche freezer-friendly? It sure is! Let it cool completely, wrap it well, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven before serving.
Can I make this quiche without dairy? Yes, swap out the cream for a dairy-free alternative like coconut milk or a rich cashew-based cream, and use a dairy-free cheese substitute.
What can I serve with leek quiche? A simple green salad with a bright vinaigrette, roasted potatoes, or a bowl of soup makes a great side.
Can I add extra veggies or protein? Of course! Sautéed mushrooms, spinach, or even cooked bacon or ham make great additions to the filling.
How do I know when my quiche is fully baked? The center should be just set but slightly jiggly. A knife inserted near the middle should come out clean.
Frequently asked Questions
Ingredints Explained
Leeks: Mild, sweet, oniony flavor that becomes silky when sautéed — the star of this recipe.
Butter: Helps the leeks caramelize and develop richness.
Eggs: The structure of any good quiche — they hold everything together.
Heavy Cream: Makes the filling velvety and custardy.
Gruyère: Nutty, melty, slightly sharp — a perfect match for leeks.
Thyme: Adds earthiness and a gentle herbal note.
Nutmeg: Classic in Swiss and French quiches — adds warmth and depth.
Salt & Pepper: Simple seasoning that lets the leeks shine.
Homemade crust: Buttery and flaky — worth the effort, but store-bought works too.
Ingredients
For the Crust:
155 g all-purpose flour (1¼ cups)
113 g unsalted butter, cold and cubed (½ cup / 1 stick)
1 g salt (¼ tsp)
45–60 g ice water (3–4 tbsp)
For the Filling:
3 large leeks, cleaned and thinly sliced (about 450–500 g total)
28 g unsalted butter (2 tbsp)
150 g eggs (3 large eggs)
240 g heavy cream (1 cup)
100 g grated Gruyère cheese (1 cup, packed)
1 g fresh thyme (½ tsp, finely chopped + extra for garnish)
½ g ground nutmeg (¼ tsp)
Salt and pepper to taste
Preparation
Begin by making the crust.
In a large bowl or food processor, combine the flour and salt. Add the cold, cubed butter and use your hands or pulse until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough starts coming together.
Turn the dough out onto a floured surface and knead it into a ball. Flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
While the dough is chilling, prepare the leek filling. In a large skillet, melt the 2 tablespoons of butter over medium heat. Add the sliced leeks and cook until they become soft and slightly caramelized, about 10-15 minutes. Season with salt and pepper, and set aside to cool.
Roll out the chilled dough on a floured surface to fit a tart or quiche pan. Place the dough in the pan, trimming any excess from the edges.
In a bowl, whisk together the eggs and heavy cream. Season with a bit of salt and pepper.
Spread the cooked leeks over the crust, then pour the egg and cream mixture over the leeks. Sprinkle the grated Gruyère cheese on top.
Bake in the preheated oven for 30-35 minutes or until the quiche is set and the top is golden brown.
Once out of the oven, let the quiche cool for a few minutes. Optionally, garnish with fresh thyme leaves.
Serve your leek and gruyère quiche warm or at room temperature. Enjoy!
Recipe Card
Chef's Notes
Clean leeks well — they trap dirt in their layers.
Don’t overcook the custard; a little wobble is perfect.
Chill the dough long enough to prevent shrinking.
This quiche is delicious warm, room temp, or chilled.
For extra flavor, sprinkle thyme on top after baking.
Storage Tips
Store in the fridge for 3–4 days.
Reheat at 325°F until warm, or enjoy cold.