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Leek and Cheese Quiche

This leek and cheese quiche features a flaky pastry crust filled with caramelized leeks, sharp cheddar cheese, and a silky custard. Slow-cooked leeks develop a natural sweetness, blending effortlessly with gooey cheese for a rich, comforting dish with a golden-brown top and tender filling. Perfect for a cozy weekend brunch or a simple yet elegant meal, it showcases patience and simple ingredients transformed through gentle techniques.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pre-made or homemade Pie crust Chilled and ready for rolling
  • 3 large Leeks White and light green parts, cleaned and sliced thinly
  • 2 tbsp Butter For caramelizing leeks
  • 150 g Sharp cheddar cheese Grated
  • 3 Large eggs At room temperature
  • 200 ml Heavy cream
  • 1 pinch Salt Adjust to taste
  • 1 pinch Black pepper
  • a little flour For dusting Optional, for rolling crust

Equipment

  • Rolling pin
  • 23cm tart pan
  • Parchment paper
  • Pie weights or dried beans
  • Skillet
  • Whisk
  • Oven

Method
 

  1. Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, then carefully fit it into a 23cm tart pan. Trim any excess and prick the base with a fork. Chill in the fridge for 15 minutes to relax the dough.
  2. Preheat your oven to 180°C (350°F). Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 20 minutes until the edges are lightly golden. Remove the weights and parchment, then bake for another 5 minutes to set the base.
  3. While the crust bakes, rinse the sliced leeks thoroughly to remove grit, then drain well. Melt butter in a skillet over medium-low heat. Add the leeks with a pinch of salt and cook gently, stirring often, for about 20–25 minutes until they are soft, translucent, and golden around the edges—your kitchen will smell sweet and earthy.
  4. Meanwhile, grate the cheddar cheese and set aside. In a bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth and slightly frothy.
  5. Spread the caramelized leeks evenly over the pre-baked crust. Sprinkle the grated cheddar cheese on top, distributing it evenly for a cheesy, savory layer.
  6. Gently pour the custard mixture over the leeks and cheese, filling the crust close to the top but avoiding overflow. Tap the tart pan gently on the counter to settle the filling and release any air bubbles.
  7. Bake the quiche in the oven at 180°C (350°F) for 35–40 minutes, or until the custard is set around the edges but still slightly wobbly in the center. The top should turn a light golden brown, and the filling will puff slightly.
  8. Remove the quiche from the oven and let it rest for at least 10 minutes. This helps the custard set completely and makes slicing easier, revealing a beautifully firm yet tender filling with a golden top.
  9. Slice the quiche into wedges and serve warm or at room temperature, enjoying the rich flavors of caramelized leeks and melted cheese in every bite. Pair with a fresh salad for a perfect meal.

Notes

For a crisper crust, brush the edges with a little beaten egg before baking. Feel free to customize with herbs like thyme or chives for extra flavor.