Leek Quiche with Spinach and Gruyere

Ingredients

• 1pie crust dough
• 28 g (2 tablespoons)unsalted butter
• 15 ml (1 tablespoon)extra virgin olive oil
• 3 medium (225 g), sliced into half-moonsleeks
• 3 cloves, mincedgarlic
• 15 ml (1 tablespoon), choppedfresh thyme
• 60 g (2 cups), roughly choppedspinach
• 4eggs
• 240 ml (1 cup)double cream
• 2.5 ml (½ teaspoon)kosher salt
• to tastefreshly ground black pepper
• 57 g (2 ounces; approximately 1 cup grated)Gruyere cheese, grated

Instructions

1. 1

   Blind-bake the crust

   Heat the oven to 190°C (375°F). Fit the pastry into a 23 cm (9-inch) pie dish, trim and crimp the edges as needed, then chill it while the oven heats. Line the pastry with baking parchment and fill with pie weights or dried beans. Bake for 8–10 minutes, until the edges are lightly golden, then reduce the oven temperature to 175°C (350°F).

2. 2

   Clean the leeks

   Trim off the root and dark green tops. Halve each leek lengthways, slice it into thin half-moons and swish the slices in a bowl of water. Lift out the leeks and rinse them.

3. 3

   Cook the vegetables

   Melt the butter with the oil in a large frying pan over medium heat. Add the leeks and a pinch of salt; cook for 10–12 minutes, until soft. If they begin to brown or crisp, add a little water to keep them moist. At around 8 minutes, add the garlic, thyme and another pinch of salt, and cook for 2–3 minutes as the leeks finish softening. Stir in the spinach until wilted.

4. 4

   Whisk the eggs

   Whisk the eggs and cream with the measured salt and pepper until combined.

5. 5

   Fill and bake

   Spread the vegetable mixture evenly over the par-baked crust and scatter the Gruyere on top. Pour in the egg mixture. Bake at 175°C (350°F) for 27–30 minutes, checking after 18–20 minutes and covering the crust edges if they are browning too quickly.

6. 6

   Rest before serving

   Leave the quiche to rest for at least 15 minutes before slicing. Serve warm or at room temperature.

What is leek quiche?

Quiche is a savoury egg-and-cream tart with roots in French cooking, now a familiar brunch dish in the United States. This version pairs gently sweet leeks and spinach with thyme and Gruyere.

The crust is briefly baked before filling, helping it hold its shape under the vegetables and custard. Cooking the leeks first also softens them and brings out their mild, sweet flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 303 calories, 9g protein, 9g carbs, 26g fat.

The crust and leeks provide most of the carbohydrate, while butter, oil, cream and Gruyere contribute much of the fat. Eggs and Gruyere supply protein. Serve a slice with a generous green salad or other vegetables to balance the plate.

Cleaning and slicing leeks

Clean leeks: Soil can collect between the layers, so swish the sliced half-moons in water and lift them out rather than pouring the bowl through a sieve.

Keep the slices thin: Half-moons of similar thickness soften evenly in the pan and are easy to spread across the pastry.

Cooking the filling

Soften the leeks: Cook them gently over medium heat for 10–12 minutes. If they start to brown or crisp, add a little water to keep them moist.

Add the aromatics: Garlic and thyme go in around 8 minutes into the leek cooking time, so they have 2–3 minutes to become fragrant without overcooking. Stir in the spinach at the end, just until wilted.

Getting the custard right

Mix the eggs and cream until evenly combined, then pour the mixture over the vegetables in the crust. Distributing the filling first helps keep the leeks and spinach spread through each slice.

The recipe gives a 27–30 minute bake at 175°C (350°F). Check the crust edges after 18–20 minutes; shield them if they are browning too quickly.

Resting and serving

Leave the baked quiche to stand for at least 15 minutes before cutting. This gives the filling time to settle, making neater slices easier to serve.

Serve it warm or at room temperature for brunch or breakfast. A crisp green salad or lightly dressed vegetables make a fresh counterpoint to the rich filling.

Making it ahead

The quiche can be served at room temperature, which makes it convenient to bake ahead for a meal. Allow the full resting time before slicing or storing.

For a make-ahead breakfast, refrigerate leftovers promptly and reheat individual slices gently so the custard warms through without drying out.

Recipe notes & tips

• Lift the leeks from the washing water so grit stays behind in the bowl.
• Keep the leeks moist as they cook by adding a little water if they begin to brown or crisp.
• Add the spinach only after the leeks have softened, and stir just until it wilts.
• Check the crust edges at 18–20 minutes and cover them if they are browning too quickly.
• Rest the quiche for at least 15 minutes before slicing for easier serving.

Variations

• Use another cheese: Replace Gruyere with a similarly melting cheese, adjusting the flavour to suit.
• Add mushrooms: Cook sliced mushrooms with the leeks until their moisture has cooked off.
• Change the greens: Use another leafy green in place of spinach, cooking it until just wilted.
• Add extra herbs: Stir a little more fresh thyme into the cooked vegetables for a stronger herbal note.

Common mistakes to avoid

• Skipping the crust chill: Chill the pastry while the oven heats so it is cold when it goes in to bake.
• Leaving grit in the leeks: Swish the slices in water and lift them out before rinsing.
• Browning the leeks: Add a little water if the slices begin to crisp before they are soft.
• Overcooking the spinach: Stir it in at the end and stop once it has wilted.
• Cutting too soon: Give the quiche at least 15 minutes to rest before slicing.

How to store

Refrigerate leftover quiche in a covered container and eat within 3 days. Reheat slices gently in the oven or microwave until warmed through, or serve them at room temperature.

Frequently asked questions