Spring Brunch Quiche Leeks Gruyere (Printable)

Savory custard tart showcasing leeks, Gruyere, and fresh herbs in a flaky crust.

# What You'll Need:

→ Crust

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

→ Vegetables

02 - 2 medium leeks, white and light green parts only, 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 Make It:

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

# Expert Advice:

01 -
  • The custard sets perfectly creamy without becoming watery, which is honestly trickier than it sounds but worth mastering.
  • Leeks become almost sweet and tender when cooked gently, making this feel luxurious without any complicated techniques.
  • You can assemble it in advance and bake it whenever guests arrive, which is basically a trick for looking calm and collected.
02 -
  • Blind baking is the secret to a crust that doesn't turn soggy; skipping this or rushing it will haunt you with a wet bottom layer.
  • The eggs will appear slightly underset when you pull it from the oven, and that's exactly right—carryover heat finishes the cooking as it cools, and a slightly creamy center is infinitely better than a rubbery one.
03 -
  • Room-temperature eggs whisk into the cream and milk far more smoothly than cold ones, so pull them out 20 minutes before you start.
  • Grate your cheese fresh rather than using pre-shredded; it melts more evenly and creates a better texture throughout the custard.
Go back