Leek Quiche
Servings Prep Time
8servings 30
Cook Time
Servings Prep Time
8servings 30
Cook Time

  • 1

    frozen 9” pie shell

  • 2tablespoons


  • 1cup

    finely chopped leekswhite and light green parts only

  • 11/2cups

    Heavy Cream

  • 4

    Large Eggs

  • 1/2teaspoon

    Dried Thyme

  • Pinch cayenne pepper

  • 11/4cups

    Grated Parmesan Cheese

  • sea salt and freshly ground pepper
  1. Heat oven to 400.
  2. Thaw pie crust for 15 minutes. Prick all over with a fork and bake in hot oven for 15 minutes.
  3. Reduce oven to 325.
  4. Cut the tough green part of the leeks away and discard. Split leeks lengthwise, trim off the root end and wash thoroughly. They can have sand several inches up the stalk! Fan the layers out under running water until clean.
  5. Melt butter in a medium skillet. Add leeks, plus salt and freshly ground pepper. Cook over low heat until very soft, stirring occasionally. This should take about 15 minutes.
  6. While the leeks cook, whisk the eggs, cream, thyme, cayenne, ¼ teaspoon each salt and pepper in a medium bowl. Once those are combined, whisk in cheese.
  7. Spread cooked leeks over par-baked pie shell. If the shell has cracked, patch it with a paste of flour and water to avoid any of the bad kind of leaks.
  8. Pour the egg and cheese mixture over the top. Bake for 45-55 minutes. Check for doneness after 40 minutes.
Recipe Notes

Quiche can be served hot, warm, room temperature and reheated from baked and chilled the day before a brunch. You can also cook the leeks, par-bake the shell and make the custard the night before, assemble and bake in the morning. Make sure to whisk the custard thoroughly before adding to the shell. If all the ingredients are fridge cold, baking may take a few extra minutes. To go crustless, butter a 9-inch pie pan on the bottom and sides. Sprinkle ¼ cup dried breadcrumbs across the bottom before adding the leeks and custard.