Pixicook
HomeRecipesQuicheLeek Quiche
recipe image

Leek Quiche

clock-icon60 minutes
author-image
Author
Pixicook editorial team

A savory pastry featuring tender leeks and Gruyère cheese in a creamy custard, baked in a crisp crust.

Ingredients for Leek Quiche

units in
USchevron
serves
8 peoplechevron

Leek, cleaned and thinly sliced

0 oz

Extra Virgin Olive Oil, for cooking

tablespoons

Butter, optional, for richer flavor

tablespoons

Salt, to taste

teaspoons

Whole Wheat Yeasted Olive Oil Crust, pre-baked

each

Egg Yolks, whisked

each

Eggs, whisked

each

Milk, combined with eggs

cups

Gruyère Cheese, grated

cups

Ground Black Pepper, freshly ground

teaspoons

How to Make Leek Quiche

1. Prepare the Leeks

Clean the leeks thoroughly to remove any hidden grit, and then slice them thinly, using just the white and light green parts. Cook them covered in a skillet with a dash of salt and a generous drizzle of extra virgin olive oil, or a mix of olive oil and butter for a richer flavor, until tender but not browned.

2. Pre-bake the Crust

Preheat the oven and lightly brush the whole wheat yeasted olive oil crust with oil. Let it pre-bake for about 10 minutes to achieve a crisp base.

3. Make the Custard

Whisk together two egg yolks and one whole egg with the milk. Season the mixture with a pinch of salt and a twist of freshly ground black pepper.

4. Assemble the Quiche

Spread the softened leeks evenly over the bottom of the crust, sprinkle the grated Gruyère cheese over the leeks, and then gently pour the custard mixture over the leeks and cheese.

5. Bake the Quiche

Bake the quiche in the oven for about 30 minutes, or until it's set and begins to turn golden on top.

Comments (0)

Add your comment...

Explore More Quiche recipes

Explore More Collections

Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

Quick Chicken

Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

Quick Easy Shrimp Saute

Cucumber Salad with Garlic ginger and soy

Easy Salad

One-Pot Orzo with Snap Peas, Asparagus, and Basil

Easter Brunch