Leek and Parmesan Quiche

5 stars based on 3 votes

leek-parmesan-quiche

This recipe was inspired by my semester abroad in France, when everyday for lunch, I would walk to the pastry shop near my university and treat myself to a warm individual quiche fromage — a delicious little habit that quickly cost me all my skinny jeans. Almost 20 years later, it is still my favorite quiche: the leeks impart a mellow, almost sweet onion flavor, while the Parmesan cheese and heavy cream make the custard wonderfully rich.

shop sign of a french bakery

Quiche 10

You could make your own crust, but I use a store bought crust to save time and it comes out great. The secret to success, whether you make the crust yourself or use pre-made, is to pre-bake it so it won’t be soggy.

Quiche 5

All that’s left is simply cooking the leeks, spreading them on top of the crust, topping it all with an easy-to-mix custard and baking it in the oven.

Quiche 1

It’s perfect for entertaining because you can make the whole thing a day ahead and reheat it when you’re ready to serve.

Quiche 2

Who needs those skinny jeans anyway?!

Quiche 4

 

Leek & Parmesan Quiche

Servings: One 9-inch quiche

Ingredients

  • 1 frozen 9-inch pie shell (best quality, such as Wholly Wholesome brand from Whole Foods)
  • 1-1/2 tablespoons butter
  • 1 cup finely chopped leeks, white and light green parts only, from 1-2 leeks
  • 1-1/2 cups heavy cream
  • 4 large eggs
  • 2 teaspoons finely chopped fresh thyme, or 1/2 teaspoon dried
  • Pinch ground nutmeg
  • 1-1/4 cups grated Parmigiano-Reggiano
  • Salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 400°F. Remove the pie shell from the freezer and thaw it until just soft enough to easily prick with a fork (10-20 minutes). Prick the bottom and sides all over with a fork and bake on the center rack until lightly golden, about 15 minutes. Turn the oven down to 325 degrees.
  2. Melt the butter in small sauté pan over medium-low heat. Add the leeks and season with a bit of salt and pepper. Cook over medium-low heat, stirring occasionally, until very soft, about 15 minutes. Do not brown. Taste and adjust seasoning (they should be well-seasoned). Set aside to cool.
  3. In a medium bowl, whisk together the heavy cream, eggs, thyme, nutmeg, Parmigiano Reggiano cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix well.
  4. Spread the cooked leeks over the pre-baked pie shell, taking care not to puncture the crust (it may be fragile around rim, or where there are air bubbles). Pour the egg mixture over top. Bake at 325 degrees for 45-55 minutes, or until the custard is set but still moist. Serve hot or warm.
  5. Notes: Be sure to clean the leeks well, especially between leaves where there can be a lot of grit. If your crust cracks during pre-baking, patch it lightly with a paste of flour and water before adding the filling, otherwise it will leak.

Reviews & Comments

  • 5 stars

    Wow! Just tried this tonight. I am not much of an egg and cheese fan but this recipe was excellent. Its getting bookmarked in the Yummy folder.

    - Sandy on August 25, 2014 Reply
  • 5 stars

    OMG this was so yummy. I love leeks and parmesan anyway, so this was a perfect Quiche.

    - DonnaA on August 3, 2014 Reply
  • 5 stars

    This quiche is amazing!

    - Cathy on July 2, 2014 Reply
  • I’d like to fijnd out more? I’d care to find out more details.

    - Mellisa on June 24, 2014 Reply
  • We love quiche. It is perfect all year for any meal. This is a great recipe, the custard it light but substantial and has the right blends of egg so that the custard is smooth. I hate it when quiche does not come together as expected. I like to add some fresh fennel to the leek mixture for a little twist. The Parmesan makes the dish so rich and wonderful. Love this!

    - Rachel on October 22, 2013 Reply
  • Hey Jenn, is this freezable? If so, should reheating instructions that you’ve already given above be followed? Thinking of making this for a friend that just had a baby and want to make freeze friendly recipes…thank you!!

    - Jennifer on August 8, 2013 Reply
    • Hi Jennifer, It should freeze just fine. Yes, just follow the reheating instructions above :)

      - Jenn on August 8, 2013 Reply
      • Thank you!!

        - Jennifer on September 14, 2013 Reply
  • This was delicious! I made this as a trial because I’m assigned to bring a quiche for a French program at my daughters’s school and it came out perfectly. Even my picky daughter tried it!

    - Jackie on May 2, 2013 Reply
  • Please try this recipe with potato’s! Sliced thin (sauteed) layered in over the leeks~ I did and it’s a fantastic combination! Sooo uymmy! The potatoes thickened the custard, so less cream can be used. Bon Appetit!

    - Pauline on February 19, 2013 Reply
  • This quiche was amazing….so creamy! It was a huge hit in our house! It will be my go-to quiche from now on. Also, I made it earlier in the day and then heated it in the oven as Jennifer suggested to another poster (covered with foil, 325 degrees for about 20 minutes in my oven). It wasn’t piping hot, but I didn’t want to overcook it – however, it was just perfect and really made dinner easy! Thank you so much!

    - Rebecca on January 2, 2013 Reply
  • This recipe is great! I made some changes only because I didnt have cream I used light cream cheese and loosened it up with a splosh of milk. also to the leeks I added bacon snips. big hit ! thank you

    - sharon-lee on December 16, 2012 Reply
  • I have tried so many quiche recipes – this is by far the best!

    - PC on November 17, 2012 Reply
  • I replaced the heavy cream with 1% milk and it tasted great! We also use this as a base recipe and add broccoli, mushroom or just make plain cheese.

    - Judi on October 2, 2012 Reply
  • Pulled fresh leeks from my garden,picked fresh tyme-this recipe is deliscious! It tasted so gourmet,first quiche I ever made and looked just like the picture. Will make it again and a friend is making it for a July 4th party tomorrow!
    THANKS!

    - Laura on July 3, 2012 Reply
  • This looks so perfect and delicious.

    - Gianna on June 27, 2012 Reply
  • This is amazing – perfect exactly as is – a wonderful combination of flavors!

    - Michelle on June 23, 2012 Reply
  • Another great recipe! I made the spinach gruyere quiche the other night, and it was great, so I couldn’t wait to try this one. I once again omitted the crust and subbed in egg whites. My oven broke after I mixed everything together, so I had to microwave the quiche. I microwaved it for about 25 minutes. (My microwave is older.) I didn’t know what to expect microwaving it, but the quiche still turned out amazing! Thanks!

    - Jamie Christine on June 21, 2012 Reply
  • I substituted the heavy cream with lower fat cream cheese and 2% milk. It came out beautifully! I added chopped sauteed bell peppers and mushrooms. “Wow!” Yumm-oooh!

    - Elizabeth C. in Kansas on June 20, 2012 Reply
  • I made this for dinner tonight with some changes and it was great! I added mushrooms in with the leeks (because I love them) and substitued a combo of greek yogurt, milk and cream cheese for the heavy cream. My husband said it was the best quiche i’ve made. Thanks!

    - Kristin S on May 24, 2012 Reply
  • This quiche sounds wonderful!. Will have to see if I can find leeks in our local stores. I am very fond of quiche!

    - Louise Allen on May 21, 2012 Reply
  • I loved the rich flavors in this recipe – I would recommend baking it for a crowd, otherwise you will simply eat it all weekend like me and my husband.

    - Michelle on May 18, 2012 Reply
  • This is my new favorite meatless dish. Very yummy!!!

    I just used a store-brand frozen pie shell, salted butter, less cream (I substituted a half cup of the cream with fat-free milk), and used Stella Shredded Parmesan-Romano instead of the “good stuff.” Nevertheless, this recipe was a big hit with everyone.

    I found it easier to put the pie on a cookie sheet before baking because the shell was VERY full of the egg mixture.

    Thanks for the great recipe, Jen.

    - Jennifer Smith on May 16, 2012 Reply
  • This Quiche looks and sounds awesome. Will definitely try this one!

    - Kathy Wilson on May 15, 2012 Reply
  • I love Quiche .. our little local Secret Garden tearoom makes an asparagus quiche .. I shared your recipe with them!

    - Emma Jenkins on May 15, 2012 Reply
  • What a great recipe to make for a brunch on a Sunday morning. This is so great! Very good and nutritious

    - NKRak on May 15, 2012 Reply
  • This looks great, making it TODAY.

    - Cheryl Arnold on May 15, 2012 Reply
  • Looks DELISH!

    - Lori O. on May 15, 2012 Reply
  • So glad I found your website. Had a huge gathering over the weekend and made your cinnamon rolls, chai banana bread and this quiche. Everyone loved everything and requested recipes. Easy to make and tastes amazing! Thanks!

    - Pam on May 15, 2012 Reply
  • Sounds yummy – I love a good quiche recipe!

    - Stephanie S on May 15, 2012 Reply
  • This quiche is simply delicious. Everyone in my family loves it.

    - Donna on May 15, 2012 Reply
  • The first time I ever used leeks was in this recipe and it turned out great!

    - Angela on March 5, 2012 Reply
  • I’m a sucker for quiche as well so I had to use your recipe as an excuse to make it yet again. I thought I’d miss a meaty aspect because I usually make with ham, but it was perfect without.

    - Meghan Finley on March 4, 2012 Reply
  • Wonderful spring quiche!

    - Kara Murphy Schmidt on March 3, 2012 Reply
  • Yummy! looks really good! imma try that tonight for dinner

    - Miora on March 2, 2012 Reply
  • Incredible! This is one sure winner!

    - Tessa on March 2, 2012 Reply
  • quiche is the only way I can get my husband to eat eggs for dinner. this one looks yummy, can’t wait to try it!

    - susie dyksinski on March 1, 2012 Reply
  • Looks delish!
    Sorry, I’m totally a novice cook….but could you interchange the leeks for other veggies, keeping the egg/cream/seasoning ratio?

    - rachaeltamar on March 1, 2012 Reply
    • Hi Rachel, You could use shallots or onions, but leeks are definitely preferred.

      - Jenn on March 1, 2012 Reply
  • This recipe is the first and only quiche I’ve made. Turned out amazing and my husband loved it!

    - Christine on March 1, 2012 Reply
  • this looks great

    - Rosalinda on March 1, 2012 Reply
  • Made my first quiche and everyone loved it! I used half and half rather than heavy cream and it was rich and perfect, the whole family loved it! Used Trader Joe’s pie crust, comes in a 2 pack so I’m planning to try your spinach and gruyere quiche recipe soon! Thank you!

    - Laura on March 1, 2012 Reply
  • Buying the ingredients for this very soon so I can try it – YUM!

    - Ashley @ Wishes and Dishes on March 1, 2012 Reply
  • Looks fabulous. I’m on the way to get the ingredients now. Someone said Trader Joe’s pie crust is better than Whole Foods.

    - Celia Wallace on March 1, 2012 Reply
  • I made this for a shower and everyone loved it!

    - Becky on March 1, 2012 Reply
  • Making out my shopping list, so I can make this tonight.

    - Danita on March 1, 2012 Reply
  • Looks delicious… can’t wait to try!

    - Shannon on March 1, 2012 Reply
  • This is delicious. I found it a little salty, so next time I will leave out salt. I used my own homemade crust, made with butter. My family loved this.

    - Donna on March 1, 2012 Reply
  • This was soooo good. Made this the day you posted the recipe! …. Need to make this again soon!!

    - Michelle on March 1, 2012 Reply
  • i have leeks, fennel and green onions in the crisper. i think this would be a good use for those vegetables. thabks for the idea.

    - m duncan on February 29, 2012 Reply
  • I made this to bring to a quiche cook-off that my church hosts, and i won… ;)

    BTW – I forgot to buy heavy cream and was thinking I would def come dead last since I used a combo of skim milk and greek yogurt instead.

    Nope, still won.

    THANK YOU!!

    - Lora Downie on February 20, 2012 Reply
    • That is so exciting, Lora! Thanks for letting me know!

      - Jenn on February 20, 2012 Reply
  • That is one luscious looking quiche – yummy!

    - Chanel11 on March 27, 2010 Reply
  • Sarah, You can reheat it, covered w/ foil, in a 325 degree oven until hot, about 10-15 minutes.

    - Jenn on March 9, 2010 Reply
  • This quiche was unbelievable – I will definitely be making it again! Question – I would love to make it in advance and reheat it to make entertaining a little bit easier. What is the best way to reheat a quiche?

    - Sarah on March 8, 2010 Reply
  • Made this last night and we absolutely loved it. The cream is what makes it sinfully good! Thanks!

    - Sharon on February 7, 2010 Reply
  • Delicious! Great and simple.

    - Aysegul - nysdelight on January 12, 2010 Reply
  • mmm… looks yummy!

    - the domestic mama on January 1, 2010 Reply
  • This quiche would be worth stepping up to the next size jeans.

    - Ciaochowlinda on December 31, 2009 Reply

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