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


  • 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


  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

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  • 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, 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

  • 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
  • Your leek and Parmesan quiche makes a delicious addition to the table for Easter Brunch. It’s easy to put together using a store brought crust. The leeks add a sweetness along with the richness of the Parmesan cheese. With the abundance of fresh asparagus everywhere, I had to add some to your tasty pie. Just slice in 1/4” pieces and sauté with the leaks before adding on bottom of pie. Very comforting and satisfying dish!

    • — Sandra Dasgupta on April 11, 2019
    • Reply
  • Another super yummy recipe from Miss Jen! So delicious as written! However, I also followed the same recipe, but made it with mushrooms. I sliced a package of fresh mushrooms and sauteed them in butter on medium-low for about 20 minutes, seasoned them with salt, pepper and a bit of garlic powder then proceeded with the recipe as written.

    • — Lisa Morrell on April 2, 2019
    • Reply
  • Just made this exactly as the recipe is written and it turned out perfect!

    • — John Darby on March 24, 2019
    • Reply
  • Hi Jenn!
    Could I substitute shredded swiss and gruyere for the parmigiana reggiano? If so, should I put on top of the leeks or mix in with the heavy cream? Thank you for all of your wonderful recipes!

    • — Suzanne R. on March 11, 2019
    • Reply
    • Hi Suzanne, I haven’t made this quiche with shredded Swiss or Gruyere but I think they will both work. You can either mix the cheeses into the heavy cream or layer them on top of the leeks–either way will work. I’d love to hear how it turns out if you try it this way!

      • — Jenn on March 12, 2019
      • Reply
  • Hi Jenn, I wanted to let you know that at the beginning of the recipe for the leek and parmesan recipe, when pre baking the crust, the time for this is left out of the recipe. I did look at the other quiche recipe you have and saw that it said 10-15 minutes, but this may be an omission you want to edit. Thanks for all your tasty recipes, I have enjoyed many.
    Sandy Moran

    • — Sandy Moran on February 13, 2019
    • Reply
    • Good eye, Sandy – thanks for pointing it out – I just fixed it. It takes a village! 🙂

      • — Jenn on February 14, 2019
      • Reply
  • Hi! Can this be made crustless, too?

    • — Roberta Konen on February 3, 2019
    • Reply
    • Hi Roberta, you could make this quiche without the crust but I’d recommend my Spinach & Gruyere Quiche over this one as a better option — it’s a bit more substantial.

      • — Jenn on February 3, 2019
      • Reply
  • can this unbaked shell be frozen and defrosted before using for recipe

    • — barbara on January 1, 2019
    • Reply
    • Sure, Barbara. 🙂

      • — Jenn on January 2, 2019
      • Reply
  • Flavor was great, but after 55 minutes, it still wasn’t set up. My husband thinks there is too much liquid from the butter and leeks, but I don’t. I think my oven is not heating to the full 325. Anyone else have a problem with the quiche being underbaked?

    • — Kathy on December 8, 2018
    • Reply
    • Hi Kathy, I think you are probably correct – try increasing the heat to 350°F next time. 🙂

      • — Jenn on December 9, 2018
      • Reply
  • Best quiche recipe ever!!! I usually follow it to the t, and it never fails! I have occasionally tried different cheese (ie sharp old cheddar, or Swiss ) and it taste delicious! Thanks!!

    • — Sheryl on October 5, 2018
    • Reply
  • This recipe is great just as it is. I love to serve it for guests. I’m one who loves to tweak recipes, but this one needs no tweaking. It is one of my husband’s favorites. Thanks again, Jenn.

    • — Sue S on October 4, 2018
    • Reply
  • I have made this twice in the last week. It is seriously yummy. I make my own crust and use a 10″ round tin, 1 1/2″ deep, with a removable bottom. A few notes:

    a) when fitting the pie crust into the tin, I like to build up the top edge of the crust so that I can position a crimped edge that sits atop the tart pan. That way, when I par bake the crust, I still have the full height of the tin in finished pastry, even if there is some shrinkage in the pastry. I take steps to minimize shrinkage–but even a small amount is inevitable–in my experience.

    b) prior to par baking the crust, I leave it in the freezer, then dock the crust. I make certain the parchment paper fits into the base of the crust and hugs the sides. My well-used old beans for weighting down the crust are placed on the bottom of the crust and up the sides as well. I do this to minimize the pastry “slumping”. After the crust is par baked, I check it for cracks/gaps and smear in a little leftover pastry. I beat an egg white, brush the interior bottom and sides of the crust, and place it back in the oven for a minute or two to “seal” the crust. Good insurance against the custard leaking through. I let this cool at room temp prior to filling.

    c) since my tin is 1.5″ deep, I increase the heavy cream to 2 cups, increase the eggs to a total of 5, and ramp up the quantity of leeks to at least 3 cups, usually a little more. I always go overboard on the Parm-Reg because I love it!

    On the final bake, I take it out of the oven somewhere between 55 and 60 minutes. I look for good overall golden browning, puffing, and no liquidy centre. My kitchen smells great!

    Makes a lovely big quiche–too good not to share. Thank you Jen.

  • I just finished having your Leek & Parmesan Quiche and it was very elegant tasting I must say. I used my favorite scratch pie crust dough from
    You can reroll it or whatever and it is wonderful. Since I cook for one most of the time I lined a 5-1/4″ square Wilton pan with crust and halved the filling. Can’t wait to make it for my kids. Thank you so much.

  • Hello,
    Could I make this without the shell, like a frittata?

    • You could, Nora – just keep in mind that it’s quite delicate. It may be hard to slice.

  • Amazing! The best quiche I’ve ever eaten. The filling is like silk with a very mild leek flavor. I made two pies, one for myself and one for my neighbor. ❤️

    Thank you Jen….

  • Another tasty recipe. Both the hubs and I love this one. And it reheats beautifully. We often bring a slice to work, and it doesn’t leak oil in the microwave like a lot of other quiches do. As always, use the best quality cheese you can find for the best results. 🙂

  • Hi,
    How can I make this with frozen leeks?

    • I think that should work. Enjoy!

  • Can this be made with shallots in place of leeks?

    • Hi Polly, You could use shallots, but leeks are definitely preferred. Hope you enjoy!

  • Could this be made ahead of time and frozen?

    • Yep – hope you enjoy!

  • This is the best quiche I have ever eaten. I’ve made it for holidays (it was part of our Christmas brunch) and I’ve made it for play dates with my kids and every person whose ever tried it has devoured it! I would say, please stick with the pie crust recommended- I’ve tried pilsbury (sadly it was disgusting and I had to throw away the entire quiche because of the awful, overwhelming lard smell) and other store bought brands and the brand shown is the best. It’s easy to make ahead and reheat. Just a perfect treat!

  • This quiche has a lovely delicate flavor that I have never experienced before. It is also easy to make and cook.

  • This is SO YUMMY! We made it over the holidays and it is wonderful for breakfast, brunch or dinner. I have not cooked with leeks before but they added great flavor. Thanks for another winner recipe.

  • I’m going to make this quiche and the spinach and Parmesan quiche quiche as well. Wld like to make them today and reheat tomorrow so I can enjoy my luncheon. Obviously refrigerate overnight and then take out to bring to room temp? And the cook at 325 degrees for how long? And do I cover the crust? And r taste and texture affected? Or if all the ingredients ready to go on the same day to cook do they have to b at room temperature before cooking?

    • Hi Betsey, You can make both quiches ahead and refrigerate. When you’re ready to serve them, just reheat it in a 300-degree oven. It should take 20-25 minutes but keep an eye on it. If the crust looks like it’s getting too brown, cover it with foil. Hope everyone enjoys them!

  • To do ahead do u cut back on cooking time? And what temperature do u use to reheat and how long?

    • Hi Betsey, No need to cut back on baking time if you’re making this ahead. I would reheat it, covered with foil, at 325 for 15-20 min.

  • I just made this two days ago and I am blown away by how truly good this recipe is. I usually make a quiche with bacon and cheddar that my boyfriend loves, but he went nuts for this one. It only lasted two days between the two of us. I do have one helpful tip, though. I used a deep dish pie crust and the ingredients fit perfectly. Thank you so much for posting this. It is my new go to quiche, and super tasty.

  • Made the Leek Quiche exactly as written and it was delicious!

  • I make a lot of quiche, you know the usual suspects…broccoli, spinach, ham, bacon all with either cheddar, Swiss or feta. Why I never ventured out I don’t know. After trying your Leek and Parmesan Quiche I have found my Nirvana. My family also thinks it’s the best one I’ve ever made.

    • I could not agree more!

  • I love this Quiche. I had it like the recipe and I have had it with bacon. With a side simple salad-easy fast meal.

    • — Chandra Q. Hinchen
    • Reply
  • Just wondering, how this would adapt to being crust less like your broccoli quiche?

    • Hi Cathy, You could make this quiche without the crust but I might recommend my Spinach & Gruyere Quiche over this one as a better option — it’s a bit more substantial.

      • Chandra,
        I can vouch for Jenn’s Spinach & Gruyere Quiche, crustless version. When the Marie Callendar frozen pie shell shattered into pieces when I removed the plastic wrap, I decided to try it without the crust. It is so awesome that I now leave out the crust every time on the Spinach & Gruyere one and also on Jenn’s broccoli quiche. Both are so delicious–you must try them that way!

  • This is a delicious quiche. I always make 2 at a time so I can put one in the freezer for later.

  • 9 inch pie crust way too small. Ingredients spilled over and I only poured in part of ingredients.

  • Before this recipe, I’d never had leeks before. I made this quiche 4 times over the holidays for various friend and family gatherings. It’s absolutely yummy. Now I keep a bag of frozen chopped leeks in the freezer and a wedge of parmesan so I can whip up this quiche again when the mood strikes.

  • I absolutely love this quiche! Made it as listed with just a bit more leeks than 1 cup. Fantastic flavor and the crust was not soggy! Absolutely perfect!

  • Hi Jenn, I’d like to make this for a friend, who needs to be on a low-carb diet. Would this quiche work without the pie crust? And could I just follow your recipe but leave out the crust? I’ve recommended your website to all of my friends. All of your dishes are great!

    • Hi Jane, You could make this without the crust (and yes just follow the directions minus the crust part) but I actually might recommend my Spinach & Gruyere quiche as a better option — it’s a bit more substantial.

  • YUMMY!! I followed the recipe exactly except made my own crust. I think I didn’t add enough S&P while sautéing the leeks, so I’ll remedy that next time.

  • We had this for dinner and it was wonderful !! Great flavor and easy to prepare (once you get the leeks clean). This will become part of our monthly meal rotation.

  • This recipe turned out beautifully for me, just like so many others on your site – thank you so, so much!

    Just a quick question – I’ve just booked my first catering gig for an upcoming holiday party. The hostess sampled this quiche and absolutely loved it but she said she’d prefer mini quiches that guests can pick up and add to their plates.

    Do I need to make any adaptations to the recipe or cooking process in light of this?

    Thanks, again!


    • They would not need as much time to cook–maybe cut the cooking time in half and keep an eye on them :).

      • Thanks so much! 🙂

  • Just want to say that this is the best ever quiche I’ve ever made. It was just as good the next day. And it was so fluffy, too. Love, love, love this recipe! Thank you for sharing this Leek Parm recipe. R

  • I make this often. Easy breakfast and lunch item.

  • Fantastic recipe! At last, a quiche that turns out fluffy, without having to add any flour! I substituted 1 cup nonfat milk; 1/2 cup half & half to lower some fat. I also added 1/2 finely chopped fennel bulb, sauteed same as leeks, but with half butter, half olive oil. Last, I added 1 cup thinly sliced sautéed mushrooms. The blend of flavors was delightful! I use the same brand frozen wheat crust – our family’s fav! I’ve never prebaked the crust before, and loved the improved texture and flavor!Thank you for sharing, I can’t wait to explore your recipes further!

  • Loved this, even better than the spinach gruyere quiche which we thought was amazing. I did use 3/4 1% milk and 3/4 heavy cream to make it a little less calorie laden and it was still delicious!

  • I just returned from Paris and am loving all things French! I only had quiche once and this recipe sounds even better than that one! Merci Beaucoup

  • What temp and time do you suggest for reheating the quiche? Uncovered or covered? I love the idea of making this the day before.

    • Hi Mary, I would reheat it, covered with foil, at 325 for 15-20 min.

  • Jen, this was just delicious. I haven’t done a quiche in a long time and this was fabulous. I used a Trader Joe’s pie crust and it was great. I always make my own crust, but decided to give theirs a try and it was so flaky. My husband is still raving about it. Planning to make it again for Easter brunch along with your fruit and something sweet and take it down to our boat for a leisurely day on the water with friends.

    Your recipes are always great and every one of them are “make agains” for us.

    Thanks for all of the great ideas and happy Easter to you and your family!

  • It works perfectly. Delicious.

  • One of my favorite quiches! Easy and delicious. Delicately flavored yet rich and savory.

  • 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.

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

  • This quiche is amazing!

  • I’d like to fijnd out more? I’d care to find out more details.

  • 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!

  • 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!!

    • Hi Jennifer, It should freeze just fine. Yes, just follow the reheating instructions above 🙂

      • Thank you!!

  • 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!

  • 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!

  • 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!

  • 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

  • I have tried so many quiche recipes – this is by far the best!

  • 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.

  • 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!

  • This looks so perfect and delicious.

  • This is amazing – perfect exactly as is – a wonderful combination of flavors!

  • 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!

  • 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
    • 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!

  • This quiche sounds wonderful!. Will have to see if I can find leeks in our local stores. I am very fond of quiche!

  • 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.

  • 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.

  • This Quiche looks and sounds awesome. Will definitely try this one!

  • I love Quiche .. our little local Secret Garden tearoom makes an asparagus quiche .. I shared your recipe with them!

  • What a great recipe to make for a brunch on a Sunday morning. This is so great! Very good and nutritious

  • This looks great, making it TODAY.

  • Looks DELISH!

  • 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!

  • Sounds yummy – I love a good quiche recipe!

  • This quiche is simply delicious. Everyone in my family loves it.

  • The first time I ever used leeks was in this recipe and it turned out great!

  • 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.

  • Wonderful spring quiche!

    • — Kara Murphy Schmidt
    • Reply
  • Yummy! looks really good! imma try that tonight for dinner

  • Incredible! This is one sure winner!

  • 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!

  • Looks delish!
    Sorry, I’m totally a novice cook….but could you interchange the leeks for other veggies, keeping the egg/cream/seasoning ratio?

    • Hi Rachel, You could use shallots or onions, but leeks are definitely preferred.

  • This recipe is the first and only quiche I’ve made. Turned out amazing and my husband loved it!

  • this looks great

  • 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!

  • Buying the ingredients for this very soon so I can try it – YUM!

  • Looks fabulous. I’m on the way to get the ingredients now. Someone said Trader Joe’s pie crust is better than Whole Foods.

  • I made this for a shower and everyone loved it!

  • Making out my shopping list, so I can make this tonight.

  • Looks delicious… can’t wait to try!

  • 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.

  • This was soooo good. Made this the day you posted the recipe! …. Need to make this again soon!!

  • 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.

  • 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.


    • That is so exciting, Lora! Thanks for letting me know!

  • That is one luscious looking quiche – yummy!

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

  • 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?

  • Made this last night and we absolutely loved it. The cream is what makes it sinfully good! Thanks!

  • Delicious! Great and simple.

  • mmm… looks yummy!

  • This quiche would be worth stepping up to the next size jeans.

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