Leek And Gruyere Quiche Recipe

There’s nothing like beginning my day with a slice of quiche. My current favorite is Leek and Gruyere, that uncanny combination (and it is truly a combination) of subtle sweet leeks nestled next to the nutty-rich Gruyere cheese—all of it safely held in a buttery pie crust.

I use three leeks (if you use any fewer, they become lost in the filling), and for the filling, I use a mixture of heavy cream and whole milk. I think the next-level ingredient is the mighty pinch of nutmeg, which really elevates the flavor profile of this dish.

I would not recommend the dish without freshly ground black pepper, which is just a must. Like any good quiche, this has a protein punch of four large eggs.

Ingredients

The crust of the pie: Offers carbohydrates and a taste of butter.

Leeks are mild and sweet, much like onions.

They are a rich source of fiber, as well as many vitamins.

Eggs: A high-quality protein source that binds the quiche.

Whipping cream: Rich, creamy properties that deliver substance and mouthfeel.

Gruyere cheese has a nutty taste and is abundant in calcium and protein.

Ingredient Quantities

• 1 pie crust, homemade or store-bought
• 3 large leeks, white and light green parts only, cleaned and sliced
• 1 tablespoon unsalted butter
• 4 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 cup Gruyere cheese, grated

Instructions

1. Set your oven to 375°F (190°C) to start the preheating. Next, take your pie crust and roll it out. Then fit that pie crust to a 9-inch pie or tart pan. Put that pan into the refrigerator while you make the filling.

2. In a frying pan over medium heat, melt the butter. Stir in the leeks and cook, stirring occasionally, until they are soft and translucent, about 10 minutes. Remove from heat and set aside.

3. In a mixing bowl, combine the eggs, heavy cream, and whole milk. Use a whisk to blend the ingredients together until they are fully mixed. Then add the salt, pepper, and nutmeg, and whisk again to combine them with the egg mixture.

4. Distribute half of the Gruyere cheese, which you have grated, evenly over the bottom of the pie crust.

5. Evenly distribute the cooked leeks over the cheese in the crust.

6. Make sure the egg and cream mixture is evenly distributed over the leeks before you pour it on.

7. Cover the quiche with the remaining Gruyere cheese.

8. Set the quiche on a baking sheet (in case of any overflow) and bake in the preheated oven for 35-40 minutes, or until the top is golden and the center is set but still slightly wobbly.

9. A wire rack is the perfect place for a quiche to cool. Let it rest there for a minimum of 10 minutes before cutting into it.

Another way to think of this is:

Cool the quiche on a wire rack for at least 10 minutes before slicing.

10. Serve your tasty leek and Gruyere quiche warm or at room temperature, and enjoy!

Equipment Needed

1. Oven
2. 9-inch pie or tart pan
3. Rolling pin
4. Refrigerator
5. Frying pan
6. Stove
7. Mixing bowl
8. Whisk
9. Measuring spoons
10. Grater
11. Baking sheet
12. Wire rack

FAQ

• Can I use a different type of cheese instead of Gruyere?Gruyere can be replaced with Swiss or Emmental cheese for a comparable flavor.
• How should I prepare the leeks for the quiche?Rinse them well to eliminate any dirt, then cut only the white and pale green parts into half-moons.
• Can I use milk instead of heavy cream?The combination of heavy cream and whole milk is best for creaminess, but you can use all milk for a lighter quiche.
• Is it better to use a homemade or store-bought pie crust?Either will work! A homemade crust can add extra flavor, but a store-bought crust is convenient.
• How do I prevent a soggy pie crust?Pre-heat the oven to 375°F (190°C). Bake the crust without filling for about 10 minutes.
• Can I make the quiche ahead of time?Certainly! The quiche can be prepared and baked a day in advance and reheated before serving.
• How long should I bake the quiche?Cook in an oven preheated to 375°F (190°C) for 35-40 minutes until the center has set and the top has turned golden.

Substitutions and Variations

If leeks aren’t available, substitute onions or shallots.
If you want a non-dairy option, substitute heavy cream with either coconut cream or cashew cream.
If you prefer, use half-and-half instead of whole milk, and enjoy a rich texture.
Replace Gruyere cheese with Emmental or Swiss cheese, which have a flavor profile similar to Gruyere’s.
To prepare a crust that is free of gluten, use a gluten-free pie crust mix or an almond flour crust.