Today’s recipe is my gourmet leek quiche. It’s heavenly and delicious—so delicate that the crust melts in your mouth— but it’s also straightforward and stress-free. Keep reading!
Note: As a member of the Amazon Associates Program and other affiliate programs, I receive compensation for products sold through affiliate links in this post at no cost to the buyer.
Why you’ll love this leek quiche recipe?
If, like me, you love leeks, this recipe is for you because if this quiche has anything, it’s a lot, but a lot of leeks. For that reason, it is delicious.
If you also like recipes that impress and make you look good every time you prepare them, I’ve got you covered. But if I tell you this is an easy recipe, you must make this quiche, a cousin of the equally delicious quiche Lorraine. This is a classic French quiche with a flaky crust and flavorful eggs and cream custard.
In addition, this quiche is super versatile. You can eat it for breakfast or brunch, lunch or dinner, as a snack, starter, or entrée. You can serve it hot, warm, or at room temperature. You can’t ask for more than one recipe!
Pâté Brisée: a beautiful shortcrust dough
This quiche is made with shortcrust pastry, which is nothing more than my stress-free pie dough, and is done in two minutes! I use the same dough to make my polvorosa de Pollo (Venezuelan chicken pot pie), creamy pumpkin pie, and rum-infused pecan pie, among other recipes.
This shortcrust dough is made with flour, butter, and water. Simple. It’s friable and melts in the mouth. This quality is due to its preparation: allowing cold butter to cover the flour prevents gluten development. For the same reason, this dough is handled minimally.
Ingredients
To make this quiche, you will need the following ingredients:
For the shortcrust
For the filling
How to make Leek Quiche?
This is a simple recipe. Below are the steps to make the dough first and then the filling.
For the dough
- Make the shortcrust dough. Add the flour, sugar, and a pinch of salt to the bowl of a food processor. Press a few times. Add the cold butter cut into cubes and pulse several times until it has a sandy texture. Add the tablespoons of cold water one at a time while pulsing.
- Refrigerate. Put the dough on plastic wrap. Cover with more plastic wrap and, with the help of a rolling pin, roll out to form a disk about six to seven inches in diameter. Wrap and refrigerate for at least an hour.
- Preheat the oven. Preheat the oven and a pizza stone to 375F for at least half an hour.
- Make the crust. On the same plastic wrap (or on a lightly floured surface), spread the dough with a roller, making sure it is two inches larger in diameter than the base of the mold so that it covers the walls. The dough should be 1/4 inch thick. Remove the plastic film and transfer the dough to the quiche dish. Press the bottom and sides with your fingers so the dough adheres to the pan.
- Reinforce the edges. Fold the excess dough inward and press again with your fingers so the dough adheres. Run the rolling pin along the edge to remove any excess so the dough is level. Refrigerate for 15 minutes before baking.
- Blind bake the crust. Prick the bottom of the pie crust with a fork. Cover with a circle of parchment paper and put pie weights (chickpeas or beans work, too). Pop it in the preheated oven. Blind baking for 20 minutes guarantees a firm pastry case.
- Cool the crust. Remove the tart pan from the oven, place it on a metal rack, and let it cool completely. Carefully remove the weights and parchment paper.
For the leek filling
- Sauté the leeks. Slice the leeks, the white part, and also some of the green part, especially the inner part, which is the most tender. Rinse well, drain, and in a large skillet over medium heat, sauté the leeks in butter. Once they wilt, remove them from heat and let them cool completely.
- Make the cream and egg mixture. In a large bowl, beat the eggs by hand, add the heavy cream and the rest of the ingredients: salt, pepper, and the sautéed leek.
- Fill the quiche. Spread grated cheese on the pastry crust and cover the bottom to seal it. Pour the egg, cream, and leek mixture, and bake for 30 minutes or until the quiche is golden brown.
- Rest. Let cool for about 15-20 minutes, unmold and serve.
How do I serve and pair this quiche with?
This quiche is perfect with a green salad for lunch, in which case I recommend pairing it with chilly white wine (a Pinot Grigio or a Sauvignon Blanc, for example). You can also serve it as an appetizer for dinner and eat the leftovers for breakfast.
Substitutes and variations
- For a gluten-free version of this quiche, replace the wheat flour with all-purpose gluten-free flour in equal proportion.
- Add cooked bacon bites to the quiche filling for an extra kick of flavor. In this case, you may want to add only a bit of salt to the mixture.
- You can also make eggs and leek muffins by baking the filling in a muffin tin or a crustless quiche in a round ceramic pie dish. In both cases, grease the molds for a better result.
How do I store this quiche, and how long does it last?
You can store this quiche in an airtight container in the refrigerator. It will stay fresh for up to five days.
More Quiche Recipes
If you liked this recipe, don’t miss my other quiches:
- Vidalia onion quiche with thyme
- Ham quiche with asparagus
- Butternut squash and guava quiche with Gorgonzola
Easy Leek Quiche Recipe
My recipe follows, including nutritional daily values. I hope you like it as much as we do.
Thanks for subscribing to my YouTube channel and visiting my store on Amazon.
Leek Quiche
Ingredients
For the pie shell
- 1 1/2 cups all-purpose flour
- 10 tablespoons cold butter cut into cubes
- 1 tablespoon sugar
- 1 pinch salt
- 4 ½ tablespoons ice water
For the filling
- 4 tablespoons Parmigiano Reggiano cheese grated
- 3 tablespoons butter
- 3 1/2 cups leeks cut into slices, the white part and some of the pale green parts
- 3 eggs 4 if they are small
- 1 cup of heavy cream
- 1 pinch of salt
- 1 pinch freshly ground white pepper
Instructions
Preparation of the dough
- Add the flour, sugar, and a pinch of salt to the bowl of a food processor. Press a few times. Add the butter and pulse several times until it has a sandy texture. Add the tablespoons of cold water one at a time while continuing to pulse until a homogeneous and pliable dough ball is formed.
- Put the dough on plastic wrap. Cover with more plastic wrap and, with the help of a rolling pin, roll out to form a disk about seven inches in diameter. Wrap and refrigerate for at least an hour.
- Preheat the oven and a pizza stone to 375F for at least half an hour.
- Spread the dough on the same plastic wrap, and with the help of a rolling pin, make sure that it is two inches larger in diameter than the base of the mold so that it covers the walls. The dough should be 1/4 inch thick.
- Remove the plastic film and transfer the dough to the mold. Press the bottom of the mold and the walls with your fingers so the dough adheres. Fold the excess dough inward and press again with your fingers so the dough adheres. Run the rolling pin along the edge to remove any excess so the dough is level. Refrigerate for 15 minutes before baking.
- With the help of a fork, prick the bottom of the crust. Cover with a circle of parchment paper and put ceramic weights (chickpeas or beans work too). And bake for 20 minutes.
- Remove the crust from the oven, place it on a metal rack, and let it cool completely. Remove the weights and parchment paper.
Preparation of the leek filling
- In a frying pan, sauté the chopped leeks in butter over medium heat. Once they wilt, remove them from heat and let them cool completely.
- Beat the eggs by hand in a bowl. Add the heavy cream and the rest of the ingredients: salt, pepper, and cooked leeks.
- Place grated cheese on the crust and cover the bottom. Pour the egg, cream, and leek mixture on top.
- Bake for 30 minutes or until the quiche is evenly golden brown.
- Let the quiche cool for 15-20 minutes, unmold, and serve.
Nutrition
Notes
Did you make this recipe?
Tag @enrilemoine on Instagram and hashtag it #byenrilemoine. Thank you!
- How to Make No-Knead Sourdough Bread: An Easy Artisan Recipe - April 2, 2025
- How to make Homemade Sourdough Starter from Scratch - February 15, 2025
- The Classic Florida Key Lime Pie Recipe + VIDEO - April 21, 2024
