Spring Brunch Quiche Leeks Gruyere (Print Version)

Custardy quiche with tender leeks, creamy Gruyere, and fresh herbs for a bright spring meal.

# What You'll 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

# How To:

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's elegant enough to serve to guests but casual enough to eat in your pajamas the next morning.
  • The leeks become buttery and mild, nothing like their raw onion-like bite, so even skeptics get converted.
  • You can prep everything the night before and just pour the custard in and bake, making it perfect for hosting.
02 -
  • Don't skip blind baking the crust; I learned this the hard way with a soggy bottom that nobody could bite through gracefully.
  • Slice your leeks thinly and cook them slowly—rushing this step leaves you with chunks instead of that silky, caramelized texture that makes people ask for thirds.
  • The custard will look slightly wet in the center when you pull it from the oven, and that's exactly right; overbaking it dries everything out and the magic disappears.
03 -
  • If you want to make this less vegetarian, cook bacon until crispy, crumble it, and layer it under the leeks before the custard goes in; it adds a salty, smoky depth that nobody will forget.
  • Chill your filling bowl and whisk before beating the custard if you have time; cold ingredients whisk more smoothly and create a silkier texture.
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