Spring Brunch Quiche Leeks Gruyere (Printable)

Custardy quiche filled with tender leeks, Gruyere, and fresh herbs, perfect for a light spring brunch.

# 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

# How To Make It:

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. Let 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 Tips:

01 -
  • It looks like you spent hours in the kitchen, but honestly, most of the work is just waiting for the oven to do its thing.
  • Leeks become impossibly silky when you cook them low and slow, and paired with Gruyere, they taste like pure comfort in every bite.
  • This works for brunch, lunch, or even a light dinner—it's one of those dishes that slides seamlessly into any meal.
02 -
  • Overbaking is the silent killer here—once the center is set, pull it out immediately, because a few extra minutes turns custardy into rubbery.
  • If you skip blind baking the crust, you will regret it with every soggy bite, so this step is not optional no matter how tempting it is to skip.
03 -
  • Room temperature ingredients whisk together more smoothly and blend into the crust better, so pull your eggs and cream from the fridge 15 minutes before you start.
  • If your oven runs hot, place a baking sheet on the rack below to catch any drips and prevent the bottom from browning too fast.
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