Spring Brunch Quiche Leeks Gruyere (Printable Version)

A custardy quiche with tender leeks, creamy Gruyere, and fresh herbs for a light 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

# How to Make:

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 Suggestions:

01 -
  • It looks restaurant-worthy but comes together in under two hours, making you feel like you actually have your life organized.
  • The leeks become sweet and butter-soft while the eggs stay creamy—no watery, sad quiche situation here.
  • It's elegant enough for brunch guests but humble enough to eat cold from the fridge the next morning.
02 -
  • Leeks hide dirt between their layers, so halve them lengthwise and rinse under running water between each layer, or you'll crunch into sand and regret everything.
  • The egg mixture will look like it barely covers the filling, but as it bakes it sets into a luxurious custard, so resist the urge to pour in more or you'll have a runny mess.
03 -
  • If your crust starts browning too quickly, lay a piece of foil loosely over the top and it'll slow down without cooking the filling unevenly.
  • Leftover quiche is actually better after a day in the fridge, when the flavors have had time to get to know each other—serve it at room temperature or reheat it gently.
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