Leek And Gruyere Quiche Recipe

Name: Leek And Gruyere Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 1/8 teaspoon salt; 5 tablespoons butter cold, cut into pieces; 1 tablespoon sour cream; 3 tablespoons ice water; 1/2 pound leeks 2 large, well rinsed and sliced 1/4 inch thick with some; 1 cup whole milk; 1/4 cup heavy cream; 4 eggs; 1/2 teaspoon salt each of, and pepper; 1 1/2 cups gruyere cheese shredded

Servings: persons

1 cup all purpose flour
1/8 teaspoon salt
5 tablespoons butter cold, cut into pieces
1 tablespoon sour cream
3 tablespoons ice water
1/2 pound leeks 2 large, well rinsed and sliced 1/4 inch thick with some
1 cup whole milk
1/4 cup heavy cream
4 eggs
1/2 teaspoon salt each of, and pepper
1 1/2 cups gruyere cheese shredded

1
Make crust in a food processor. Place flour and salt in work bowl. Add butter pieces and sour cream. Pulse to combine. With machine running, drizzle in ice water until a ball forms. Flour a work surface and roll out into a 12 inch round. Quickly foldinto quarters and gently lay in an 11 inch shallow, tin fluted tart pan; press into pan. Place in freezer 15 minutes (can be left frozen for up to a month). Preheat oven to 400 degrees. Place a layer of foil on top of crust and fill with dried beans. Prebake 15 minutes to 18 minutes, until just pale golden. Red
2
Place leeks and 1/4 cup water in a large skillet. Heat over medium-high heat and cook a few minutes to sweat (not brown them) until water evaporates and leeks are tender. Set aside to cool.
3
In a mixing bowl, combine milk, cream, eggs and seasoning. Beat with a whisk to combine. Add cheese. Place cooked leeks into prebaked shell and gently pour in custard. Immediately place in oven and bake 20 minutes to 25 minutes until puffed, brown and set. Cool 10 minutes and serve hot, or cool to room temperature.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup all purpose flour, 1/8 teaspoon salt, 5 tablespoons butter cold, cut into pieces, 1 tablespoon sour cream, and more.

Yes, Leek And Gruyere Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leek And Gruyere Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions