Spring Brunch Quiche Leeks Gruyere (Printable Version)

Delicate custard tart with leeks, Gruyere, and fresh herbs, perfect for a spring gathering or light lunch.

# What You'll Need:

→ Crust

01 - 1 store-bought or homemade pie crust (9-inch)

→ Vegetables

02 - 2 medium leeks, white and light green parts only, 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 - Set oven to 375°F.
02 - Roll out pie crust and fit into 9-inch tart pan. Trim edges and prick base with fork. Chill in freezer for 10 minutes.
03 - Line crust with parchment paper and fill with pie weights or dried beans. Blind bake for 12 minutes, remove weights and parchment, then bake for additional 5 minutes. Cool slightly.
04 - Melt butter in skillet over medium heat. Add leeks, season with salt and pepper, and sauté until soft and translucent, approximately 8 minutes. Remove from heat and cool slightly.
05 - In large bowl, whisk together eggs, cream, milk, mustard, nutmeg, chives, and parsley until smooth.
06 - Spread sautéed leeks evenly over bottom of pre-baked crust. Sprinkle grated Gruyere cheese over leeks.
07 - Pour egg mixture over leeks and cheese.
08 - Bake in preheated 375°F oven for 35-40 minutes, until center is just set and top is golden.
09 - Cool for at least 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking when you really just assembled beautiful ingredients and let the oven do the heavy lifting.
  • Leeks become impossibly tender and sweet when you treat them gently, transforming from something that seemed fussy into the star of the show.
  • One quiche feeds six people and somehow tastes even better the next day cold, making it your secret weapon for meal prep and unexpected guests.
02 -
  • The moment your quiche reaches that point where the center still jiggles slightly is the exact moment to pull it out—you learn this by making it once and overdoing it, which teaches you more than any instructions ever could.
  • Cleaning leeks properly isn't just fussy—grit will ruin your carefully built dish, so slice them lengthwise first, fan them out under running water, and let the water do the work of separating the layers.
03 -
  • Buy whole nutmeg and grate it fresh right before you make this—it sounds like a small thing, but the difference in flavor is the difference between good and memorable.
  • If you're using a homemade crust, make sure it's properly chilled before baking or it will shrink down the sides and ruin your geometry, which I learned the disappointing way.
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