Go Back

Leek and Cheese Quiche

This leek and cheese quiche features caramelized leeks that turn sweet and buttery, paired with sharp, melted cheese in a flaky crust. The filling is creamy and set, with a golden-brown top, offering a comforting yet elegant dish perfect for brunch or a cozy lunch. Its rustic appearance hides a beautifully balanced flavor profile with a smooth, tender texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: French
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 prepared pie crust preferably flaky butter crust, pre-baked
  • 3 large leeks cleaned thoroughly and sliced thinly
  • 2 tablespoons butter for caramelizing leeks
  • 1 teaspoon honey optional, for extra sweetness
  • 3 large eggs fresh for a richer filling
  • 1 cup heavy cream adds richness and smoothness
  • 1 ½ cups sharp cheddar cheese grated finely
  • Salt and freshly ground black pepper to taste season the filling generously
  • fresh herbs thyme or parsley chopped, for sprinkling

Equipment

  • 9-inch tart pan
  • Skillet
  • Whisk
  • Grater
  • Mixing Bowl
  • Oven

Method
 

  1. Preheat your oven to 190°C (375°F) and place the pre-baked pie crust on a baking sheet. Set aside.
  2. Trim and thoroughly clean the leeks to remove grit, then slice them thinly.
  3. In a skillet, melt the butter over medium heat and add the sliced leeks along with a pinch of salt.
  4. Cook the leeks slowly, stirring occasionally, until they become soft, golden, and fragrant—about 15-20 minutes. Stir in honey if using, for a touch of sweetness. Remove from heat and let cool slightly.
  5. In a mixing bowl, whisk together the eggs, heavy cream, and a pinch of salt and pepper until just combined—avoid overmixing to keep the filling tender.
  6. Stir in the grated cheese into the egg mixture, then gently fold in the cooled leeks, distributing them evenly.
  7. Pour the filling into the pre-baked crust, smoothing the top with a spatula. Sprinkle a little extra cheese and herbs on top for added flavor and visual appeal.
  8. Bake the quiche in the oven for 35-40 minutes until the top is golden brown and the filling is set but still slightly jiggly in the center.
  9. Remove from the oven and let rest for at least 10 minutes to allow the filling to set and make slicing easier.
  10. Slice the quiche with a sharp knife, serve warm or at room temperature, garnished with fresh herbs if desired, and enjoy the creamy, sweet-savory combination.