Leek and Gruyere Quiche
This leek and gruyere quiche is the kind of dish that looks like you spent hours in the kitchen but is actually pretty straightforward to make. The tender, buttery leeks and nutty gruyere are such a classic combo, and it’s equally good warm from the oven or at room temperature for brunch with friends.
Why You’ll Love This
- Elegant enough for brunch, easy enough for a weeknight
- Gruyere melts beautifully and adds incredible depth of flavor
- Great make-ahead dish that reheats well
- Buttery crust holds everything together perfectly
Ingredients
- 1 store-bought or homemade pie crust
- 2 large leeks, white and light green parts sliced
- 1 cup shredded gruyere cheese
- 3 eggs
- 1 cup heavy cream
- 1 tbsp butter
- 1/4 tsp fresh thyme
How to Make It
Preheat your oven to 375 degrees and pre-bake your pie crust for about 10 minutes until just set. Meanwhile, melt the butter in a skillet and cook the leeks over medium-low heat for about 15 minutes, stirring often, until they’re soft and sweet. Whisk together the eggs, heavy cream, and thyme, then stir in the cooked leeks and half the gruyere. Pour into the pre-baked crust, sprinkle the remaining cheese on top, and bake for 35-40 minutes until set in the center with just a slight jiggle.
Leek and Gruyere Quiche
Ingredients
Method
- Preheat oven to 375F and pre-bake pie crust 10 minutes.
- Cook leeks in butter over medium-low for 15 minutes until soft.
- Whisk eggs, cream, and thyme together.
- Stir in leeks and half the gruyere.
- Pour into crust, top with remaining cheese, and bake 35-40 minutes until set.
