Spring Brunch Quiche Leeks Gruyere (Printable)

Savory custardy quiche with leeks, Gruyere, and fresh herbs, ideal for spring brunch or light lunch.

# 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

# How To Make It:

01 - Preheat oven to 375°F. Roll out pie crust and fit into 9-inch tart pan. Trim edges and prick base with fork. Chill in freezer for 10 minutes.
02 - 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 additional 5 minutes until lightly set. Allow to cool slightly.
03 - Melt butter in skillet over medium heat. Add sliced leeks, season with salt and pepper, and sauté until soft and translucent, approximately 8 minutes. Remove from heat and cool slightly.
04 - In large bowl, whisk together eggs, heavy cream, whole milk, Dijon mustard, nutmeg, chives, and parsley until smooth and well combined.
05 - Spread sautéed leeks evenly over bottom of pre-baked crust. Sprinkle grated Gruyere cheese over leeks. Pour custard mixture over cheese and leeks, distributing evenly.
06 - Bake in preheated 375°F oven for 35 to 40 minutes until center is just set and top is golden brown.
07 - Remove from oven and cool for minimum 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • It looks fancy enough for guests but comes together faster than you'd think, especially with a store-bought crust.
  • Leeks are gentler and sweeter than onions, making this quiche feel lighter and more sophisticated than heavier versions.
  • The entire thing can be prepped ahead and baked right before people arrive, which is basically a gift to yourself.
02 -
  • The blind baking step is not optional—it's the difference between a crispy crust and one that stays doughy no matter how long you bake the quiche.
  • Leeks absolutely must be thoroughly cleaned because they trap soil between their layers, and biting into grit ruins the entire experience.
  • If your oven runs hot, cover the top loosely with foil halfway through baking so the top doesn't brown too aggressively before the center sets.
03 -
  • Room temperature eggs blend into the cream more smoothly than cold ones, preventing that grainy texture that happens when cold eggs meet hot dairy.
  • Grate your Gruyere just before assembling so it hasn't had time to dry out or clump, which helps it distribute evenly and melt beautifully.
  • If your quiche is browning too quickly on top before the center sets, a loose tent of foil is your friend—it saves the dish without compromising the result.
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