Ingredients
Crust
- 1 store-bought or homemade 9-inch pie crust
Vegetables
- 2 medium leeks, white and light green parts only, cleaned and thinly sliced
- 1 tablespoon unsalted butter
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
Filling
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
Cheese
- 1 1/2 cups grated Gruyere cheese
Instructions
- Preheat oven: Set your oven to 375°F (190°C) to ensure it’s properly heated for baking the quiche crust and filling evenly.
- Prepare pie crust: Roll out the pie crust and fit it neatly into a 9-inch tart or pie pan. Trim any excess crust at the edges and prick the base multiple times with a fork to prevent bubbling. Place the crust in the freezer to chill for 10 minutes, which helps maintain its shape during baking.
- Blind bake crust: Line the chilled crust with parchment paper and fill with pie weights or dried beans to keep it from puffing up. Bake for 12 minutes, then carefully remove the weights and parchment paper. Continue baking the crust for an additional 5 minutes until lightly golden. Remove from oven and let it cool slightly.
- Cook leeks: In a skillet over medium heat, melt 1 tablespoon of unsalted butter. Add the sliced leeks, seasoning with sea salt and black pepper. Sauté gently for about 8 minutes until the leeks become soft and translucent, releasing their sweet flavor. Remove the skillet from heat and allow the leeks to cool slightly.
- Prepare custard mixture: In a large mixing bowl, whisk together the 4 eggs, heavy cream, whole milk, Dijon mustard, freshly grated nutmeg, chopped fresh chives, and parsley until the mixture is smooth and well combined. This custard will provide the rich, creamy filling.
- Assemble quiche: Spread the sautéed leeks evenly across the bottom of the pre-baked crust. Sprinkle the grated Gruyere cheese over the leeks, creating a flavorful layer. Pour the custard mixture carefully over the cheese and leeks, ensuring an even distribution.
- Bake quiche: Transfer the assembled quiche to the preheated oven and bake for 35 to 40 minutes. Bake until the custard is just set in the center and the top is beautifully golden brown, indicating that the quiche is fully cooked.
- Cool and serve: Remove the quiche from the oven and let it cool for at least 10 minutes before slicing. This resting time helps the custard finish setting and improves the texture and flavor. Serve warm or at room temperature for an elegant spring brunch or lunch dish.
Notes
- Ensure leeks are thoroughly cleaned to remove any grit or dirt before slicing.
- Blind baking the crust prevents it from becoming soggy once the filling is added.
- Use fresh herbs like chives and parsley to elevate the flavor profile.
- Allow the quiche to rest before slicing for clean, perfect slices.
- This quiche can be made a day ahead and reheated gently before serving.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Warm Rustic Bake & Roast Recipes
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
