Spring Brunch Quiche Leeks Gruyere (Printable)

Custardy quiche with sautéed leeks, Gruyere cheese, and fresh herbs, perfect for spring dining.

# What You Need:

→ 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

# Step-by-Step Guide:

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.
07 - Pour the egg mixture over the leeks and cheese.
08 - Bake in the preheated oven for 35 to 40 minutes, or until the center is just set and the top is golden.
09 - Cool for at least 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • It looks impressive enough to serve guests but honest enough that you don't need to stress about perfection.
  • The leeks become so silky and sweet that even people who say they don't like vegetables will ask for seconds.
  • You can make it ahead, refrigerate it, and reheat it gently—it's the kind of dish that actually improves as it sits.
02 -
  • Blind baking the crust is the difference between a quiche and a soggy mess—don't skip this step no matter how impatient you feel.
  • Leeks hold onto dirt between their layers, so slice them first, then soak them in cold water and pat them dry before cooking.
  • Watch the center carefully in the last few minutes of baking; if it looks too firm and jiggly-free, it's overdone and will taste dry once cooled.
03 -
  • Use freshly grated Gruyere, not the pre-shredded kind—it melts more evenly and tastes noticeably better.
  • If you're short on time, a store-bought crust is completely legitimate; blind baking it is what matters, not whether you made it yourself.
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