Ideal for brunch or a picnic, this incredibly moist and cheesy quiche pairs lightly sweet sautéed leeks with plenty of nutty Gruyère. As quiche is surprisingly forgiving, we encourage you to experiment with your own variations!
Table of Contents
Ingredients list for the leek quiche recipe
Serves 7-8:
For the quiche crust:
- 2 1/2 cups (250g) all-purpose flour
- 1 stick (125g) softened butter
- 1 egg
- 3 cups water
- A pinch of salt
For the filling:
- 3 eggs
- 4/5 cup (20cl) of heavy cream
- 3 leeks cut into thick slices
- 3/4 cup (100g) grated cheese (Gruyère or mild Cheddar)
- Salt, pepper
Directions
The crust:
1. Combine flour and diced softener butter in a bowl. Mix with your fingers.
2. Stir in egg, salt, and water, mix for 2 minutes until you can form a ball.
3. Wrap in plastic film and let stand for 1 hour at room temperature.
4. After 1 hour, spread the dough and line the bottom of a tart pan covered with parchment paper. Prick the dough with a fork.
5. Blind bake at 340°F (170°C) for 15 minutes in your oven.
The filling
1. Cook sliced leeks for a few minutes in a skillet with a little olive oil. Cook until tender. Season with salt and set aside.
2. Whisk eggs and cream in a large bowl. Add salt, pepper, and grated cheese.
3. Place cooked leeks evenly over the pre-baked dough.
4. Pour egg mixture over leeks and bake for 40 minutes at 340°F (170°C).
Cheesy Leek Quiche Recipe
by eatwell101
Yield: 7 - 8 servings
Prep Time: 20 min
Cook Time: 60 min
Ideal for a brunch or picnic, this incredibly moist and cheesy quiche pairs lightly sweet sauteed leeks with plenty of nutty Gruyère.
Ingredients
For the quiche crust:
- 2 1/2 cups (250g) all-purpose flour
- 1 stick (125g) softened butter
- 1 egg
- 3 cups water
- A pinch of salt
For the filling:
- 3 eggs
- 4/5 cup (20cl) of heavy cream
- 3 leeks cut into thick slices
- 3/4 cup (100g) grated cheese (Gruyère or mild Cheddar)
- Salt, pepper
Instructions
The crust:
- Combine flour and diced softener butter in a bowl. Mix with your fingers.
- Stir in egg, salt, and water, mix for 2 minutes until you can form a ball.
- Wrap in plastic film and let stand for 1 hour at room temperature.
- After 1 hour, spread the dough and line the bottom of a tart pan covered with parchment paper. Prick the dough with a fork.
- Blind bake at 340°F (170°C) for 15 minutes in your oven.
The filling
- Cook sliced leeks for a few minutes in a skillet with a little olive oil. Cook until tender. Season with salt and set aside.
- Whisk eggs and cream in a large bowl. Add salt, pepper, and grated cheese.
- Place cooked leeks evenly over the pre-baked dough.
- Pour egg mixture over leeks and bake for 40 minutes at 340°F (170°C).
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