Parmesan & Leek Quiche
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A variation 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 custard filling extra flavorful.
What You’ll Need To Make 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
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.
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.
In a medium bowl, combine the heavy cream, eggs, thyme, nutmeg, Parmigiano Reggiano cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Whisk well.
Spread the cooked leeks over the pre-baked pie shell, taking care not to puncture the crust. 
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.
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Parmesan & Leek Quiche
A variation on the classic French cheese quiche, this Parmesan and leek quiche is rich and flavorful.
Ingredients
- 1 frozen deep-dish 9-inch pie shell
- 1½ tablespoons butter
- 1 cup finely chopped leeks, white and light green parts only, from 1-2 leeks
- 1½ cups heavy cream
- 4 large eggs
- 2 teaspoons finely chopped fresh thyme, or ½ teaspoon dried
- Pinch ground nutmeg
- 1¼ cups grated Parmigiano-Reggiano
- Salt and freshly ground black pepper
Instructions
- 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.
- 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.
- In a medium bowl, whisk together the heavy cream, eggs, thyme, nutmeg, Parmigiano Reggiano cheese, ¼ teaspoon salt and ¼ teaspoon pepper. Mix well.
- 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.
- Notes: Be sure to clean the leeks well, especially between leaves where there can be a lot of grit.
- 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.
- Make-Ahead/Freezer-Friendly Instructions: This quiche can be made up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and bake in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center. It can also 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, 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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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!
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.
Just made this exactly as the recipe is written and it turned out perfect!
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!
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!
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
Good eye, Sandy – thanks for pointing it out – I just fixed it. It takes a village! 🙂
Hi! Can this be made crustless, too?
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.
can this unbaked shell be frozen and defrosted before using for recipe
Sure, Barbara. 🙂
I am lactose intolerant and have been using Country Crock Plant Cream (heavy whipping cream alternative) for other recipes with great results. Will this work here?
Hi Denise, I’ve never used it, but I think it should work. Please LMK how the quiche comes out if you try it!
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?
Hi Kathy, I think you are probably correct – try increasing the heat to 350°F next time. 🙂
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!!
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.
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 https://www.tasteofhome.com/recipes/favorite-fresh-raspberry-pie/
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?
Thanks!
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?
Thanks!
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.
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!
-Maha
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!