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Leek and Cheese Quiche

This leek and cheese quiche features slow-cooked leeks that develop a natural caramelized sweetness, balanced with sharp cheese baked in a flaky crust. The silky custard filling sets to a tender, golden finish, with crispy edges and a fragrant aroma. It’s a comforting, rustic dish perfect for any season, showcasing simple ingredients treated with patience.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pack pre-made or homemade pie crust chilled
  • 3 large leeks white and light green parts, cleaned thoroughly
  • 1 tbsp butter for caramelizing leeks
  • 3 eggs large
  • 150 ml heavy cream
  • 1 cup sharp cheddar cheese shredded
  • 1/4 tsp nutmeg freshly grated if possible
  • to taste salt & freshly cracked black pepper

Equipment

  • 9-inch tart pan with removable bottom
  • Rolling Pin
  • Parchment paper and pie weights
  • Sauté pan
  • Whisk

Method
 

  1. Preheat your oven to 375°F (190°C). Roll out your chilled pie crust on a floured surface to about 3 mm thick and fit it into a 9-inch tart pan. Trim the edges, prick the bottom with a fork, and chill in the fridge for 15 minutes.
  2. Line the chilled crust with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes until the edges start to set. Remove the weights and parchment, then bake for another 5 minutes until lightly golden. Let it cool slightly.
  3. While the crust bakes, clean the leeks thoroughly and slice them thinly. In a sauté pan, melt the butter over medium-low heat, then add the leeks and a pinch of salt. Cook slowly, stirring occasionally, for 20–25 minutes until they are soft, sweet, and caramelized, filling the kitchen with a rich, smoky aroma.
  4. In a mixing bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper until smooth and just combined. Set aside.
  5. Spread the caramelized leeks evenly over the cooled crust. Pour the custard mixture over the leeks, gently tilting the pan to distribute evenly and settle the filling.
  6. Bake the quiche in the oven for 30–35 minutes until the top is golden, bubbling slightly, and the custard is set with a slight jiggle in the center. Keep an eye on the edges; if they brown too quickly, tent with foil.
  7. Remove the quiche from the oven and let it rest for 10 minutes on a wire rack. This allows the custard to set completely, making it easier to slice cleanly.
  8. Slice the quiche with a sharp knife, revealing the tender leeks, golden crust, and creamy filling. Serve warm or at room temperature, perhaps with a side salad for a complete meal.

Notes

For extra flavor, sprinkle additional cheese on top during the last 5 minutes of baking. You can also add a handful of fresh herbs like thyme or parsley for a fresh finish.