Spring Brunch Quiche Leeks Gruyere (Printable Version)

A custard tart with sautéed leeks, Gruyere cheese, and fresh herbs perfect for spring.

# List of Ingredients:

→ Crust

01 - 1 9-inch store-bought or homemade pie crust

→ Vegetables

02 - 2 medium leeks, white and light green parts only, thoroughly cleaned and thinly sliced
03 - 1 tablespoon unsalted butter
04 - 1/4 teaspoon fine sea salt
05 - 1/4 teaspoon black pepper

→ Filling

06 - 4 large eggs
07 - 1 cup heavy cream
08 - 1/2 cup whole milk
09 - 1/2 teaspoon Dijon mustard
10 - 1/4 teaspoon freshly grated nutmeg
11 - 1 tablespoon chopped fresh chives
12 - 1 tablespoon chopped fresh parsley

→ Cheese

13 - 1 1/2 cups grated Gruyere cheese

# How-To Steps:

01 - Preheat the oven to 375°F
02 - Roll out the pie crust and fit it into a 9-inch tart or pie pan. Trim the edges and prick the base with a fork. Chill in the freezer for 10 minutes.
03 - Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 12 minutes, then remove weights and parchment and bake for another 5 minutes. Let cool slightly.
04 - Melt butter in a skillet over medium heat. Add leeks, season with salt and pepper, and sauté until soft and translucent, approximately 8 minutes. Remove from heat and let cool slightly.
05 - In a large bowl, whisk together eggs, cream, milk, mustard, nutmeg, chives, and parsley until smooth.
06 - Spread the sautéed leeks evenly over the bottom of the pre-baked crust. Sprinkle with grated Gruyere cheese. Pour the egg mixture over the leeks and cheese.
07 - Bake in the preheated oven for 35 to 40 minutes, or until the center is just set and the top is golden.
08 - Cool for at least 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The leeks become impossibly silky when you take your time with them, creating a flavor that's delicate but never boring.
  • This quiche actually holds together beautifully—no weeping, no soupy middle, just that perfect creamy-set texture.
  • You can serve it warm, at room temperature, or even cold the next day, making it the ultimate make-ahead brunch weapon.
02 -
  • If your custard puffs up too much while baking, the oven was probably too hot or the eggs were too cold when you started—keep that thermometer honest and bring ingredients to room temperature.
  • The center will look slightly underdone when you pull it out, and that's exactly right; it finishes cooking as it cools and becomes creamy instead of bouncy.
03 -
  • Room temperature eggs whisk into a silkier custard than cold ones, so take them out of the fridge while you're preparing everything else.
  • Grate your cheese fresh right before assembling—pre-shredded cheese has anti-caking agents that interfere with melting smoothly.
Go Back