Parmesan & Leek Quiche

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A twist on the classic French cheese quiche, this Parmesan and leek quiche is rich and flavorful.

When I was studying abroad in France, every day for lunch I would walk to the pastry shop near my university and treat myself to an individual quiche fromage — a delicious little habit that quickly cost me all my skinny jeans. Over 20 years later, it is still one of my favorite things to eat. This parmesan and leek quiche is a wonderful variation on the classic French cheese quiche; the leeks impart a mellow, almost sweet onion flavor while Parmesan cheese makes the filling extra flavorful.

What You’ll Need To Make Parmesan & Leek Quiche

ingredients for parmesan leek quiche

I use a good-quality store-bought crust to save time but feel free to make your own if you prefer. 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.

For the cheese, it’s important to use authentic Parmigiano Reggiano cheese for this recipe. You can always tell if it’s authentic by looking at the rind, which is embossed with the name over and over. If the cheese is already grated, it should be labeled “Parmigiano Reggiano,” not “Parmesan.”

Leeks are part of the onion family, but they have a milder flavor. They’re notoriously sandy and dirty (and very good at hiding it) so it’s important to wash them well. To clean them, cut off and discard the root ends and thick dark green parts, then cut the leeks in half lengthwise. Rinse each half under cold water, pulling apart the layers to remove any grit that’s tucked inside.

How To Make Parmesan & Leek Quiche

poking the crust with a fork

To begin, 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 to 20 minutes). Prick the bottom and sides all over with a fork and bake on the center rack until lightly golden, 10 to 15 minutes. Turn the oven down to 325°F.

While the crust bakes, melt the butter in small sauté pan over medium-low heat. Add the leeks and season with a bit of salt and pepper.

sautéing leeks

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.

sautéed leeks

In a medium bowl, combine the heavy cream, eggs, thyme, nutmeg, Parmigiano Reggiano cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper.

ingredients for custard in mixing bowl

Whisk well.

whisked custard

Spread the cooked leeks over the pre-baked pie shell, taking care not to puncture the crust. spreading cooked leeks over crust

Pour the egg mixture over top.

custard poured over crust; ready to bake

Bake at 325°F for 45 to 55 minutes, or until the custard is set and puffed.

baked parmesan and leek quiche

The quiche will deflate as it cools. Slice into wedges and serve hot or warm.

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Parmesan & Leek Quiche

A twist on the classic French cheese quiche, this Parmesan and leek quiche is rich and flavorful.

Servings: One 9-inch quiche

Ingredients

  • 1 frozen deep-dish 9-inch pie shell
  • 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 to 20 minutes). Prick the bottom and sides all over with a fork and bake on the center rack until lightly golden, 10 to 15 minutes. Don't worry if the crust cracks while baking; see note below on how to fix it. Turn the oven down to 325°F.
  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°F for 45 to 55 minutes, or until the custard is set and puffed. The quiche will deflate as it cools. Slice into wedges and serve hot or warm.
  5. Notes: Be sure to clean the leeks well, especially between leaves where there can be a lot of grit.
  6. Note: Don't panic if your crust cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new.
  7. Freezer-Friendly Instructions: The quiche can be frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to serving and reheat it, covered with foil, in a 300°F oven until hot in the center.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 551
  • Fat: 44 g
  • Saturated fat: 24 g
  • Carbohydrates: 24 g
  • Sugar: 3 g
  • Fiber: 1 g
  • Protein: 15 g
  • Sodium: 553 mg
  • Cholesterol: 229 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • I don’t often review recipes, but I had to this time. My goodness girl that is good. My pie crust managed to puff badly and crack during the prebake even though I had pocked it. I used it anyway as it was too bad to repair. But it didn’t really matter. It still worked out.

    I don’t cook with leeks very often. And there are probably a lot of people out there that do not. It would’ve been helpful to me to have a picture of a leek cut at the right place so I would know how much of that light green I could actually use.

    • — Deborah on January 18, 2021
    • Reply
  • Quiche is delicious – I made it with 5% cream which might have been the reason I needed to keep putting it back in the oven. So good though once it was done. I do have a photo too but don’t know where to add it?

    • — Kim on January 11, 2021
    • Reply
    • Glad you liked it, Kim! Unfortunately, the blog isn’t set up to receive pictures but if you’re on Instagram, you can share it there; be sure to tag me @onceuponachef! 🙂

      • — Jenn on January 12, 2021
      • Reply
  • Great recipe…once again! Came together quickly and was very flavorful.

    • — Caryl Hartman on October 21, 2020
    • Reply
  • Hi Jen, can I add sauteed purple onion? Do you have a recipe for crust? Thanks! Tal

    • — Taltal on September 24, 2020
    • Reply
    • Yes and yes. 🙂 Here’s my recipe for homemade pie crust. Hope you enjoy if you try it!

      • — Jenn on September 24, 2020
      • Reply
  • Jenn, would Gruyere cheese work with this recipe?

    • — Carol on May 6, 2020
    • Reply
    • Sure!

      • — Jenn on May 6, 2020
      • Reply
  • Can this quiche be made crustless? Could most quiches be made crustless? Why or why not?

    I have your cookbook and without question it has more usable and delicious recipes in its pages than any other cookbook I own. And I own a lot of cookbooks!

    • — Dianne Thomson on May 2, 2020
    • Reply
    • So glad you like the cookbook!! I haven’t tried it, but I think you could make this crustless. It will pretty delicate but it should work. The primary reason you wouldn’t be able to make a quiche crustless is that it would be too delicate without the structure of the crust and very challenging to serve.

      • — Jenn on May 3, 2020
      • Reply
      • Hi Jenn and Carol – I just wanted to share that I made this quiche this morning – crustless – and it was perfection! Delicious and served fine! Thank you for all of your delicious recipes, Jenn. When I try something from your site, I always know it will be a winner, and this was no exception!

        • — Cindy on May 10, 2020
        • Reply
        • Thanks for weighing in, Cindy! 🙂

          • — Jenn on May 11, 2020
          • Reply
  • Hi Jenn. Is it ok to use a refrigerated crust, not a frozen one? Do I still need to pre-bake it? Thank you! Mary

    • — Mary M on April 10, 2020
    • Reply
    • Sure, and it should still be blind baked. Just follow the directions on the package for blind baking. Hope you enjoy!

      • — Jenn on April 10, 2020
      • Reply
  • This is a wonderful dish–I have submitted an earlier review but have since made changes that might be helpful to viewers. I adore a very deep quiche: looks great and serves many people. I bought a 2-piece tin (with removable bottom) that is 2 inches deep. Its fluted sides are angled, so I knew it was important to measure its volume (9 1/2 liquid cups) in order to increase all ingredients to fill the tin. As an example, I used 2 1/4 cups whipping cream and 7 eggs. I make my own par baked crust (using leaf lard) and roll it a tad thicker as it has to stand up to a lot of liquid. This baked for about 75 minutes (until the wobbly centre had calmed down). It is very important that the crust has no tears/cracks as leakage compromises a clean release from the tin and detracts from presentation. This quiche looks great and the taste is amazing. I shared it with neighbours; one commented: “best quiche ever…..incredible”. Thank you Jen.

    • — Elaine Brown on April 7, 2020
    • Reply
  • Wonderful quiche. I made it crustless because I don’t like making pastry and don’t like store bought shells.
    I found a tip for crustless quiche you might want to try. Mix equal parts of butter and finely grated parmesan and spread it thinly on the pie plate. It seems to make a crustless quiche come of the pan more easily. Have tried it with this recipe – hard to tell if it made a difference because it was the same type of cheese and another crustless quiche made with cheddar – and it did seem to form a kind of bottom crust.

    • — Marg K on March 18, 2020
    • Reply
  • It would be great to have the nutritional information even if this isn’t the friend of skinny jeans!

    • — Lori on February 18, 2020
    • Reply
    • I just added them! 🙂

      • — Jenn on February 18, 2020
      • Reply
  • Ms. Segal,
    This is the best quiche I have ever put in my mouth!
    Your recommendation to use lower heat and heavy cream turns it into a lovely custard. I’ve made it without a crust and it’s excellent that way too.

    Many thanks.

    • — Priscilla on January 16, 2020
    • Reply
  • I love this because it’s easy ( especially with a pre-made pie crust) and so darn tasty. Genuine Parmesan is pricey so I sometimes use 50% Parmesan and 50% grated Swiss Gruyere which complements the flavors. I have also sautéed the leeks with thinly sliced Savoy cabbage to add more body to the custard. I hate waste so I often use the chopped green leek leaves in soups and stews. They are a flavorful addition to any broth as well.

    • — K Gaylin on January 16, 2020
    • Reply
  • Can I sub lactose free half & half? I cannot find lactose free heavy cream….

    • — Kristen on October 29, 2019
    • Reply
    • Sure Kristen, that will work. Hope you enjoy!

      • — Jenn on October 29, 2019
      • Reply
  • Delicious! Followed the recipe exactly.

    • — Linda Katz on October 20, 2019
    • Reply
  • So simple, I bet it’s terrific. Soon to be appearing in my kitchen. With leeks, if I’m cutting them up, I like to give them a quick rinse and then chop them. Then I drop them in my salad spinner that is filled with water and swish them around a bit and watch that grit fall to the bottom. Then it’s easy enough to drain them and give them a quick spin to dry.

    • — Robby H. on October 14, 2019
    • Reply
  • Is it possible to make this recipe with sour cream instead of cream?

    • — H on August 21, 2019
    • Reply
    • I don’t recommend it; sorry!

      • — Jenn on August 22, 2019
      • Reply
  • Absolutely delicious! First time experiencing leeks! I will definitely be making this again!

    • — Cathie on July 29, 2019
    • Reply
  • This is the best quiche ever. One of my adults sons said it tasted like a Chef made it. My other son wouldn’t touch quite with a 10 foot pole, lol.

    This recipe introduced me to leeks and now I love them.

    • — Donna on July 23, 2019
    • Reply
  • Do you think I could substitute chopped artichoke hearts for the leeks? I’ve had a artichoke and Parmesan quiche in a restaurant I loved.

    • — Judy H on May 8, 2019
    • Reply
    • Hi Judy, I wouldn’t leave out the leeks (or at least not all of them); I would just add chopped artichoke hearts (be sure they are well drained). I’d love to know how it turns out.

      • — Jenn on May 9, 2019
      • Reply
  • Have you tried this as a crustless quiche?

    • — Marg on May 1, 2019
    • Reply
    • Hi Marg, It will very delicate but it should work. Please let me know how it turns out if you try it. 🙂

      • — Jenn on May 2, 2019
      • Reply
  • Jenn, Your leek quiche was absolutely wonderful!! Was a lovely addition to Easter dinner. Slightly over baked it and it was still light and fluffy. It is foolproof! Was so good, baking another one today, the day after Easter. Thank you!

    • — Rae on April 22, 2019
    • Reply

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