Spring Brunch Quiche Leeks (Printable)

Custardy tart featuring tender leeks, Gruyere cheese, and fresh herbs for a perfect spring meal.

# 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

# Steps:

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, approximately 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.
07 - Pour the egg mixture over the leeks and cheese.
08 - Bake in the preheated oven for 35 to 40 minutes, or until the center is just set and the top is golden.
09 - Cool for at least 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It's elegant enough for brunch guests but casual enough to eat straight from the pan in your pajamas.
  • The leeks become silky and sweet once they're cooked, transforming from something you might skip into the star of the show.
  • You can prep most of it ahead and just pop it in the oven when people are arriving, which feels like cheating in the best way.
02 -
  • Don't skip the blind baking step or your crust will be soggy; I learned this the expensive way with homemade pastry that turned into mush.
  • If your quiche still looks a bit wet in the very center after 40 minutes, it's done—it will continue cooking gently as it cools and you want custardy, not rubber.
  • Leeks hide dirt between their layers like it's treasure, so always slice them lengthwise and run water between each layer under the tap.
03 -
  • Let your eggs and cream sit out for 15 minutes before mixing so they're closer to room temperature, which creates a more uniform and silky custard.
  • If you're making this ahead, you can prep the leeks and even assemble everything in the crust the night before, then just pour the custard and bake the next morning.
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