Spring Brunch Quiche Leeks Gruyere (Printable)

Savory custard with leeks and Gruyere in a flaky crust, ideal for spring brunch or a light lunch.

# What you'll need:

→ Crust

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

→ 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

# Method:

01 - Preheat oven to 375°F. Roll out pie crust and fit into a 9-inch tart pan, trimming edges. Prick base with fork and freeze for 10 minutes.
02 - Line crust with parchment paper and fill with pie weights or dried beans. Blind bake for 12 minutes, remove weights and parchment, then bake for 5 minutes more. 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. Cool slightly.
04 - In a large bowl, whisk together eggs, cream, milk, Dijon mustard, nutmeg, chives, and parsley until smooth and well combined.
05 - Distribute sautéed leeks evenly over the pre-baked crust. Sprinkle grated Gruyere cheese over leeks. Pour egg custard mixture over cheese and vegetables.
06 - Bake in preheated oven for 35 to 40 minutes until center is just set and top is golden brown.
07 - Allow quiche to cool for at least 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • Perfect for spring brunches, showers, or any gathering where you want to impress with minimal effort
  • The combination of leeks and Gruyere is classic French pairing that never disappoints
  • Can be served warm or at room temperature, making it ideal for entertaining
  • Looks stunning on the table with its golden top and creamy filling
  • Vegetarian-friendly while still being hearty and satisfying
02 -
  • Use freshly grated Gruyere rather than pre-shredded cheese for better melting and flavor
  • Let the quiche cool for at least 10 minutes before slicing—this allows the custard to set and makes cleaner cuts
  • Leftover quiche can be refrigerated for up to 3 days and reheated gently in a 300°F oven
  • For the best texture, avoid overbaking—the center should still wobble slightly when you remove it from the oven
  • Grate your own nutmeg fresh for maximum fragrance and flavor
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