Leek Quiche with Gruyère

Close up on the quiche seen from above with 3 slices cut out.

5 from 1 vote

This Leek Quiche with Gruyère Cheese is a delicious vegetarian dish that is perfect for breakfast, brunch, lunch or even light dinner. The buttery, flaky homemade quiche crust is filled with a fluffy and cheesy custard mixture packed with tender leeks.

Prep Time45

Cook Time1

Resting Time2

Total Time3 45

Course: Breakfast, dinner, lunch

Cuisine: French

Servings:

Calories: 379kcal

Author: Sylvie

Equipment

24 cm / 9,5-inch Quiche Pan with removable bottom plate

Ingredients

Quiche Pastry

200 gr Plain / All-Purpose Flour
1/2 teaspoon Fine Table Salt
100 gr Unsalted Butter, cubed very cold
65 ml Water very cold

Leek Filling

1 large Leek about 200 gr sliced
1/2 tablespoon Olive Oil
1/2 teaspoon Fine Table Salt
1/3 teaspoon Ground Pepper
1 teaspoon Minced Garlic

Custard Filling

4 large Eggs
300 ml Thickened / Heavy Cream 30% fat content min.
1 1/2 teaspoon Fine Table Salt
1/2 teaspoon Ground Pepper
1 teaspoon Dried Herb Mix
40 gr Gruyère Cheese grated

Instructions

Quiche Pastry

In the bowl of a food processor (see note 1), mix together the Flour, Salt and very cold cubed Butter. Blend for about 30 seconds, or until you can see very small crumbs of butter (see note 2).
Slowly add the very cold water while mixing. Continue to blend until a rough dough starts to come together. To know the pastry is ready, press some of the dough crumbs inside your hand. If they stick together and turn into a smooth dough, it is ready. If still dry and crumbly, add a little bit more cold water.
Place the dough over a large sheet of baking paper, bring it together into a ball and slightly flatten it. Cover with a second sheet of baking paper and roll into a large disk that is approximatively 4 mm thick (1/6 inch) using a rolling pin. Transfer over a flat tray and refrigerate for at least 1 hour.
Remove the baking paper and leave at room temperature for about 5 minutes to slightly soften the pastry. Place inside a 24 cm / 9,5-inch Quiche Pan with removable bottom. Gently slide the pastry down the sides and bottom of the pan and press to make it stick to the pan. Use a small sharp knife to remove any excess dough.
Place in the fridge to chill for at least 1 hour, preferably overnight (see note 3).
Preheat your oven on 160 degree Celsius (325 degree Fahrenheit) and place the pastry in the freezer while it is preheating. Poke small holes at the bottom of the pastry using a fork then cover with baking paper and fill with baking weights. Bake for 15 minutes then remove the weights and baking paper and bake for an additional 10 to 15 minutes. Set aside to cool down.

Leek Filling

Wash the Leek to remove any dirt. Cut out and discard the bottom part of the leek's white side and the top part of its green parts. Slice the leek in half lengthwise then finely chop.
In a large saucepan over medium heat, place the olive oil then the chopped leek, salt and pepper. Toss and cook for two minutes, then add the minced garlic. Cook for another 5 minutes or until the leeks are soft and lightly caramelised. Remove from the heat.

Custard Filling

In a large bowl, whisk together the Eggs, Cream,Salt, Pepper and Dried Herbs until just combined. Fold in the grated Gruyère Cheese.

Assembling the Quiche

Preheat your oven on 180 degrees Celsius / 350 degrees Fahrenheit.
Place the cooked leeks at the bottom of the par-baked quiche pastry and pour the custard mixture over. Optionally, top the quiche with a little bit more grated cheese.
Carefully place in the oven and bake for 30 to 40 minutes or until the custard filling has set and the top looks golden (see note 4). Take out of the oven and allow to cool down for 15 to 20 minutes before serving.

Notes

If you don't have a food processor, the pastry can also be made by hands. You can read the instructions to make it by hands in my Savoury Shortcrust Pastry recipe.
The larger the butter crumbs are, the flakier the pastry will be - but that also increases the chance of collapsing in the oven when baking.
Resting and chilling the pastry twice is key to get a crust that does not move, shrink or collapse in the oven. You will get the best result by chilling the pastry overnight once lined inside the tart pan. This will allow for the gluten to completely relax and the butter to be very cold.
To know the quiche is baked, gently shake the pan back and forth. The centre of the quiche should not jiggle and appear mostly set. If the crust seems to be browning (or burning) before the quiche is ready, you can cover the quiche with aluminum foil and continue to bake.

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