Spring Brunch Quiche Leeks Gruyere (Printer version)

Custardy quiche with tender leeks, creamy Gruyere, and fresh herbs, perfect for spring meals.

# 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, 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

# Directions:

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 Advice:

01 -
  • It's elegant enough for brunch guests but honest enough to make on a Tuesday night when you just want something warm.
  • The leeks become impossibly soft and sweet, nothing like the raw bite you might expect.
  • You can make it ahead and serve it at room temperature, which means one less thing to stress about.
02 -
  • Don't skip blind baking the crust—I learned this the hard way with a soggy bottom, and it taught me that those extra minutes upfront save the whole dish.
  • The quiche continues to cook as it cools, so pull it out when the center still looks slightly underdone; it'll be perfect within minutes.
03 -
  • If your filling seems thin after pouring, don't panic—it will set beautifully as it bakes, and a little jiggle is actually what you're after.
  • Grate your cheese fresh and don't bother with pre-shredded; it melts into the custard like it belongs there instead of staying in little pockets.
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