Spring Brunch Quiche Leeks Gruyere (Printable Version)

A savory custard tart filled with leeks, Gruyere cheese, and fresh herbs, perfect for spring dining.

# 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. Allow to 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. Pour the egg mixture over the leeks and cheese.
07 - Bake in the preheated oven for 35 to 40 minutes, or until the center is just set and the top is golden.
08 - Cool for at least 10 minutes before slicing and serving.

# Expert Hints:

01 -
  • It feels elegant enough to serve guests but casual enough to eat a slice standing at the kitchen counter the next day.
  • The leeks become impossibly tender and sweet when sautéed properly, which is honestly a kitchen revelation if you've never tried it.
  • You can prep everything hours ahead and slide it in the oven when people arrive, which is pure strategic brilliance on a brunch day.
02 -
  • Blind baking the crust is not optional if you want a crispy bottom instead of a soggy, doughy disappointment that no amount of sauce can fix.
  • The filling will keep cooking as it cools, so pulling it out when it still jiggles slightly in the center is the move that separates creamy from overcooked.
  • Gruyere is worth seeking out specifically because its flavor is completely different from cheddar or Swiss, and that nutty undertone is what makes people ask for your recipe.
03 -
  • Grate your own Gruyere the day you cook because pre-grated cheese has anti-caking agents that prevent it from melting as smoothly into the custard.
  • If your kitchen is warm, chill the egg mixture before pouring it over the cheese and leeks so it doesn't start cooking on contact with the warm crust.
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