Let's be honest: sometimes, the thought of spending hours in the kitchen after a long day feels less than appealing. I often find myself looking for something comforting, satisfying, but also relatively straightforward to make. One of my go-to solutions? A leek and Gruyere quiche. This dish is not only incredibly delicious but also versatile enough to work for breakfast, brunch, lunch, or dinner. Plus, it’s a fantastic way to impress friends or family without breaking a sweat! It is savory, cheesy, and oh-so-satisfying.
The combination of sweet, mellow leeks and nutty Gruyere cheese creates a symphony of flavors that dance on your taste buds. Add in a creamy, custardy filling, and you've got yourself a dish that's both elegant and comforting. And don't even get me started on the buttery, flaky crust – it's the perfect vessel for all that cheesy goodness. My neighbor Mary once told me she adds a pinch of cayenne pepper for a little kick. What do you think of that?
Making a leek and Gruyere quiche might seem intimidating, but trust me, it’s easier than you think. With just a handful of ingredients and a little bit of patience, you can create a masterpiece that will have everyone asking for seconds. And the best part? You can easily customize it to your liking by adding other vegetables, herbs, or spices. Ready to dive in? Let’s get started! I promise, this quiche will become a regular in your rotation. After all, who can resist a slice of cheesy, leeky goodness?
Required Equipments
- 9-inch pie dish
- Rolling pin
- Large skillet
- Whisk
- Mixing bowls
Leek and Gruyere Quiche: Frequently Asked Questions
Leek and Gruyere Quiche
Savor the comforting blend of sweet leeks and nutty Gruyere cheese in this easy-to-make quiche, perfect for any meal. With a flaky crust and creamy filling, it’s a guaranteed crowd-pleaser.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 50 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Get that oven nice and toasty, because nobody likes a sad, undercooked quiche!
- Roll out the pie crust on a lightly floured surface. Aim for a circle that's about 12 inches in diameter—enough to fit comfortably into your 9-inch pie dish. I always end up with slightly wonky circles; its part of the charm!
- Carefully transfer the crust to the pie dish. Press it gently into the bottom and up the sides. Trim any excess dough and crimp the edges for a pretty finish. If you're feeling fancy, you can even use a fork to make a decorative pattern.
- In a large skillet, melt the butter over medium heat. Add the sliced leeks and cook, stirring occasionally, until they're soft and slightly caramelized—about 10-15 minutes. This step is crucial; nobody wants crunchy leeks in their quiche! Season with salt and pepper to taste.
- While the leeks are cooking, whisk together the eggs, cream, and milk in a mixing bowl. Add a pinch of nutmeg for a touch of warmth and coziness. This is the base of your decadent filling, so make sure it's well combined.
- Stir in the grated Gruyere cheese. Save a little bit to sprinkle on top for that golden, bubbly crust we all crave. Cheese makes everything better, right?
- Once the leeks are ready, spread them evenly over the bottom of the pie crust. Pour the egg mixture over the leeks, making sure everything is nicely submerged. Sprinkle the remaining Gruyere cheese on top.
- Bake for 45-50 minutes, or until the quiche is set and the crust is golden brown. The center should be firm, but with a slight jiggle. Every oven is different so keep an eye on it!
- Let the quiche cool for at least 15 minutes before slicing and serving. This allows the filling to set properly, so you don't end up with a soupy mess. Trust me, patience is key here!
📝 Notes
- For a richer flavor, use all heavy cream instead of a mix of cream and milk.
- Add a pinch of cayenne pepper for a subtle kick.
- Blind bake the crust for a crispier bottom.
🍎 Nutrition
Calories: 400 kcal
Protein: 15g
Fat: 30g
Carbohydrates: 20g
Fiber: 2g
Calcium: 200mg
