This leek quiche offers a delightful mix of leeks, vibrant spinach, and rich Gruyere cheese, all baked in a flaky pie crust. It’s the highlight of brunch or a family gathering!
This recipe addresses issues such as blandness, sogginess, and uneven cooking often faced with quiche preparations, while ensuring delightful flavor and texture.
I remember one hectic week when unexpected friends dropped by, and I had this recipe on hand. It saved me from scrambling to figure out a meal while still allowing me to serve something delicious. But my first attempt resulted in a soggy crust (oops!).
What’s great about this quiche is its simplicity and reliability. It takes just 15 minutes to prep and 40 minutes to bake, making it a practical choice for anyone looking for a meal that’s both impressive and easy to whip up.
If you’re a fan of savory brunch dishes, check out my Broccolini Frittata for another quick and lovely option!
Table of contents
Why You Will Love This Recipe
- Rich Flavor Profile , The blend of earthy leeks, fragrant garlic, and creamy Gruyere creates a satisfying depth of flavor. Paired with fresh spinach, each slice is a comforting delight that captures the essence of a home-cooked brunch.
- Easy Make-Ahead Option , This quiche can be prepared in advance and stored in the fridge, making it convenient for busy schedules. Just reheat before serving, allowing for a stress-free hosting experience.
- Textural Contrast , The flaky crust beautifully contrasts with the creamy filling, providing a satisfying bite. This combination ensures that your fork glides through the quiche effortlessly while delivering a heartwarming experience.
- Versatile Ingredients , Feel free to swap in seasonal vegetables or different cheeses based on what you have on hand. This flexibility allows for personalized variations that keep each quiche unique and exciting every time.
Leek Quiche with Spinach and Gruyere
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A delicious leek quiche featuring spinach and Gruyere cheese, perfect for a vegetarian meal.
Ingredients
- 1 pie crust dough (store-bought or homemade)
- 2 Tablespoons (28g) unsalted butter
- 1 Tablespoon (15ml) extra virgin olive oil
- 3 medium leeks (225g), cleaned and sliced into half moons
- 3 cloves garlic, minced
- 1 Tablespoon fresh thyme, chopped
- 2 cups (60g) spinach, roughly chopped
- 4 large eggs, room temperature preferred
- 1 cup (240ml) heavy cream
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 ounces (approx 1 cup shred) Gruyere cheese, shredded
Instructions
- Step 1: Preheat Oven: Set your oven to 375°F (190°C) and allow it to warm completely before baking. This ensures even cooking and a nicely browned crust.
- Step 2: Par-Bake Crust: Place the pie crust dough in your pie plate. Bake it in the preheated oven until lightly golden but not fully cooked, about 10-12 minutes. This step prevents sogginess by starting the crust cooking ahead of adding the filling. Remove and let cool slightly.
- Step 3: Sauté Vegetables: In a skillet, melt 2 Tablespoons (28g) unsalted butter and heat 1 Tablespoon (15ml) extra virgin olive oil over medium heat. Add the sliced leeks, minced garlic, and 1 Tablespoon fresh thyme. Sauté until the leeks become soft and translucent, about 5-7 minutes. Avoid burning the garlic by stirring consistently. Remove from heat and stir in the roughly chopped spinach until it wilts slightly.
- Step 4: Whisk Eggs and Cream: In a mixing bowl, combine 4 large eggs and 1 cup (240ml) heavy cream. Whisk thoroughly until mixture is smooth and homogeneous, which promotes even cooking of the custard filling. Season with ½ teaspoon kosher salt and freshly ground black pepper to taste.
- Step 5: Assemble Filling: Spread the sautéed leek and spinach mixture evenly over the par-baked crust. Sprinkle 2 ounces (approx 1 cup shredded) Gruyere cheese evenly on top of the vegetables. Pour the egg and cream mixture carefully over the filling to distribute evenly.
- Step 6: Bake the Quiche: Place the assembled quiche in the oven and bake at 375°F (190°C) until the filling is set and the edges are golden, approximately 30-40 minutes. To test doneness, gently shake the quiche; the center should have a slight jiggle but not be liquid. If the crust starts browning too fast, loosely cover it with aluminum foil after 20 minutes to prevent burning.
- Step 7: Cool Before Serving: Remove the quiche from the oven and let it rest for a few minutes to allow the filling to set fully before slicing. Cooling makes it easier to cut neat slices and preserves the layered texture.
Notes
- Room Temperature: Store quiche in an airtight container at room temperature for up to 2 days. Avoid heat and direct sunlight to maintain freshness.
- Refrigeration: After cooling, place quiche in an airtight container and refrigerate for up to 4 days.
- Freezing: Wrap tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Clean leeks thoroughly by slicing and rinsing between layers to remove grit. This prevents a gritty texture in the quiche.
- If filling seems watery, let it cool slightly before pouring on the crust to firm it and avoid sogginess.
- Sauté vegetables until fully soft and translucent; undercooked vegetables can lead to a watery, less flavorful quiche. Sauté an additional 2-3 minutes if needed.
- If quiche is not fully set after baking time, bake an additional 10 minutes until the edges are firm and the center jiggles slightly.
- For easier slicing and better presentation, allow quiche to cool before cutting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Leeks: Look for firm, plump leeks with fresh green tops. They add a subtle sweetness and depth to the quiche. Clean thoroughly to remove grit.
- Spinach: Fresh spinach works best here. Choose vibrant green leaves without wilting. It’s packed with flavor and a nice boost of nutrients. You can use frozen spinach, but make sure to thaw and squeeze out excess moisture.
- Gruyère cheese: Go for a good quality Gruyère, it melts beautifully and adds a nutty flavor that really elevates the quiche. For a budget option, Swiss cheese can substitute in a pinch.
- Eggs: You’ll need large, fresh eggs. They bind everything together and provide a rich texture. Using eggs at room temperature helps achieve a better mix.
- Heavy cream: This gives your quiche a rich and creamy texture. It’s key for a custard-like filling. For a lighter version, you can substitute half-and-half, but the cream is worth it for flavor.
- Pie crust: A pre-made or homemade crust works well; go for something sturdy to hold all that filling. A blind-baked crust prevents sogginess, so make sure to pre-bake if possible!
- Leeks: Look for firm, plump leeks with fresh green tops. They add a subtle sweetness and depth to the quiche. Clean thoroughly to remove grit.
- Spinach: Fresh spinach works best here. Choose vibrant green leaves without wilting. It’s packed with flavor and a nice boost of nutrients. You can use frozen spinach, but make sure to thaw and squeeze out excess moisture.
- Gruyère cheese: Go for a good quality Gruyère, it melts beautifully and adds a nutty flavor that really elevates the quiche. For a budget option, Swiss cheese can substitute in a pinch.
- Eggs: You’ll need large, fresh eggs. They bind everything together and provide a rich texture. Using eggs at room temperature helps achieve a better mix.
- Heavy cream: This gives your quiche a rich and creamy texture. It’s key for a custard-like filling. For a lighter version, you can substitute half-and-half, but the cream is worth it for flavor.
- Pie crust: A pre-made or homemade crust works well; go for something sturdy to hold all that filling. A blind-baked crust prevents sogginess, so make sure to pre-bake if possible!
Recipe Tips
- If the quiche crust becomes too brown, cover it loosely with aluminum foil 20 minutes into baking to prevent burning.
- When sautéing leeks, make sure to clean them properly; rinse and slice, ensuring no grit remains between the layers.
- If you find the filling too watery, let it cool slightly before adding to the crust to help firm up the mixture.
- For undercooked vegetables, sauté them longer before combining with the egg mixture; an additional 2 to 3 minutes should work well.
- If the quiche doesn’t set properly, bake an additional 10 minutes until the edges are firm and the center jiggles slightly.
Serving Suggestions
Serve the leek quiche with a mixed green salad dressed in a light vinaigrette for freshness. You can pair it with steamed asparagus or roasted cherry tomatoes for extra color and flavor.
Use leftovers to create mini quiches by baking in muffin tins. Add to a brunch spread alongside fresh fruit or yogurt for a balanced meal option.
Top with a dollop of sour cream or a sprinkle of fresh herbs like thyme or chives for extra flavor. A side of hot sauce can also add a zesty kick that complements the quiche.
Recipe variations
- You can use kale instead of spinach for the greens in this leek quiche, adjusting to about 2 cups roughly chopped for a similar texture and flavor profile.
- Add fresh thyme and 3 minced garlic cloves to the sautéed leeks, with 1 tablespoon of each to maintain the herbaceous and aromatic base of the quiche filling.
- Either store-bought or homemade pie crust dough can be used as the base, ensuring it is par-baked at 375°F before adding the filling to avoid soggy crusts.
- If making more servings, double the ingredients to fill two 9-inch pie crusts, baking them separately with 40 minutes at 375°F for even cooking and golden edges.
Save This Recipe!
How to Store?
To keep your leek quiche with spinach and Gruyere fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container at room temperature for up to 2 days, avoiding exposure to direct sunlight or heat.
Refrigeration: Store in an airtight container in the refrigerator up to 4 days, ensuring the quiche cools completely before sealing.
Freezing: Wrap tightly with plastic wrap and place in a freezer-safe container. Freeze up to 2 months. Thaw overnight in the refrigerator.
Other Recipes You’ll Love
- Classic Pumpkin Loaf
- Pumpkin Cream Frappuccino
- Pumpkin Cream Cheese Scones
- Pumpkin Chocolate Chip Bars
If you enjoyed this leek quiche or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
