Leek and Gruyere Quiche
This Leek and Gruyere Quiche highlights a classic flavor pairing in a perfectly custardy dish with a few shortcuts that make it even more enjoyable. With tender leeks and creamy gruyere cheese, it's an impressive brunch or even meal prep for the week.
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Servings: 6 servings
Ingredients
- 4 eggs
- ¼ cup whole milk
- ¾ cup heavy cream
- 3 leeks sliced into half-moons, 2 cups
- ¾ cup shredded gruyere cheese
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 store bought pie crust
Instructions
- Preheat your oven to 400℉.
- Par-bake your pie crust in a pie pan at 400°F for 10 minutes then remove. Reduce the oven temperature to 375°F.
- Warm a large skillet over medium heat. Add the olive oil, once warm add the leeks and sauté until soft, about 5-10 minutes. Set them aside to get to room temperature.
- In a large bowl, whisk together the eggs, heavy cream, whole milk, salt and pepper.
- Place the pre-made pie crust on a rimmed baking sheet, put the sautéed leeks on the bottom.
- Pour the egg mixture directly on top of the leeks.
- Scatter the grated cheese overtop, allowing it to sink in a bit.
- Bake for approximately 30 minutes until golden brown and set. Remove and let the baked quiche cool for at least 15 minutes before digging in.
Video
Nutrition Estimate
Calories: 395kcal | Carbohydrates: 22g | Protein: 12g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 162mg | Sodium: 1071mg | Potassium: 210mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1513IU | Vitamin C: 6mg | Calcium: 249mg | Iron: 2mg