Parmesan & Leek Quiche

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

Slice of parmesan and leek quiche on a plate with greens.

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

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.

Baked crust in a pie pan.

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.

Bowl of 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.

Slice of parmesan and leek quiche on a plate with greens.

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Parmesan & Leek Quiche

A variation 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
  • 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


  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, ¼ teaspoon salt and ¼ 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. 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

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, 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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  • Delicious, and I never used a frozen crust before in my life! Jenn is exposing me to all sorts of wonderful short-cuts, and I’m totally grateful. I did change the recipe, though. More leeks, and wonderful aged Gruyère instead of Parmesan. Oh, and I served it with the yummy roasted beet salad.

    • — Elbee on March 6, 2023
    • Reply
  • Made this today, and it was everything I wanted from a quiche. I had some fresh chives I needed to use up so I added them along with the cooked and cooled leeks. My new favorite quiche recipe. Thank you for another winner!

    • — Texas Shopper on January 22, 2023
    • Reply
  • I made this almost as written but for the leeks – I used more, as I needed to use them up 😉
    Even the sometimes picky kids came for seconds, so this is definitely a keeper!
    I combined it with your french grated carrot salad and a basic green salad with just a drizzle of real balsamico and good quality italian olive oil.

    • — PJ on January 16, 2023
    • Reply
  • Superb!
    I used sliced Yukon gold potatoes on the bottom instead of a pie crust. Baked them first, then spread the leeks on top then the mixture. Really delicious. A definite redo.

    • — Susan Stern on January 15, 2023
    • Reply
  • Hello! Love your recipes!! Can this be made crustless, like the broccoli quiche?

    Thanks and Happy New Year.

    • — Phyllis on December 30, 2022
    • Reply
    • So glad you like the recipes! And this should work as a crustless quiche — it will just be a little more delicate. I’d love to hear how it turns out!

      • — Jenn on December 30, 2022
      • Reply
  • I have made this recipe many times–it’s stellar. Over the years I have shared portions with my neighbours–they love it too! This past weekend, my neighbour made it (I had given her the recipe) and it was such a joy to receive a portion of it without expending time/energy in putting it together myself.

    We make a two-inch deep version using a large, 2-piece tart tin with removable bottom, about 9.5″ – 10″ diameter, 2″ high. Ingredients and baking time are adjusted to allow for the larger baking pan.

    If you are looking for a fabulous quiche recipe, look no further.

    • — Elaine Brown on December 22, 2022
    • Reply
  • I have made all your quiches and my husband and I loved them all however this was our favorite! The silky custard with the sweet leeks and parmesan cheese smelled heavenly while in the oven. My husband said this was as good as a pizza. Quite a compliment from a Chicago guy!

    • — judith on December 11, 2022
    • Reply
  • This was my first-time making quiche, and it has turned out fantastic. I doubled the amount because I wanted a tall pie, and I made it crustless (following the cream/eggs ratio for your crustless broccoli quiche).

    Thank you so much for the recipe – this was the best tasting quiche I have ever had. Smooth, fluffy, delicious, creamy perfection. My brunch guests were raving as well.

    • — Dana on December 3, 2022
    • Reply
  • Made this today for my visiting adult sons. They loved it! I made two and to the second one I added chunks of ham. Very tasty! Definitely will make again.

  • Made this pie exactly as stated in recipe except I used 1/2 cup each or Parmigiano -Reggiano & Pecorino-Romano, …and it is wonderful. Absolutely delicious.
    Thank you,
    Richard Schinella

    • — Richard Schinella
    • Reply
  • made this once using Romano cheese since it was what I had on hand. It was really good but a little salty. Today I made it with the Parmesan and it was totally different, also really good. I made two and cooked it 55 minutes, it jiggled a bit too much, turned off the oven and put them back in for 5 minutes. Great recipe, soft buttery egg custard with creamy leeks and so easy to put together. I’ll freeze one and plan on making two each time I make it again, which will be on a regular rotation. Calories be damned!

  • Hi Jenn,

    If I were to prepare this quiche ahead of time how long will keep in the fridge for? I want to make it today and eat it tomorrow and possibly have leftovers the next day.


    • Hi Catherine, It will last for a few days in the fridge so what you’re planning is fine. Enjoy!

    • This is the simplist and most delicious quiche recipe. I’ve been making this recipe repeatedly for 8 years and every time I make it, people ask me to make it again and/or ask for the recipe. It’s become a staple in our family. I serve it with fruit and a salad dressed in olive oil, lemon, and salt.

  • This was very tasty. I substituted half & half for the heavy cream because I don’t want to eat so many calories, and it came out well.
    It was easy to make and my husband loved it too.
    Thank you for the recipe

  • I made this quiche as part of a brunch menu. Everyone loved it. Only thing I did differently was to use half gruyere cheese with the parmesan. This is my go-to quiche recipe. Thank you Jennifer!

  • I’m trying to cut calories and wondered if I could substitute the heavy cream for milk but am afraid it will be too runny. If I did this and added a bit of flour (or an additional egg?) to thicken the milk, would that work? What do you suggest? Thx

    • Hi Suzy, I really recommend using the cream here but a few readers have commented that they’ve used milk successfully. (I don’t think you need to add flour or an extra egg.) Please LMK how it turns out!

  • Do you have a formula for scaling down quiche filling for a regular crust? I haven’t found a frozen deep dish crust, and don’t always have time to make my own. Thanks!

    • Hi Ilana, I wouldn’t make any modifications to the recipe; you may just have a little of the egg mixture left over. Hope you enjoy the quiche!

    • For my taste buds, Marie Calendar’s frozen pie crust is the best I’ve ever used.

      • Agree! Unfortunately it’s not sold where I live anymore 😔

    • I double the recipe and it makes 3 quiches with regular pie crusts. I freeze the other two (they taste great once thawed).

  • Outstanding! So creamy , so sublime ….wonderful flavor!
    Simple and elegant ..

    • — Marguerite Sokoloff
    • Reply
  • Can I use this recipe for 4” quiche tarts?

    • Sure, Doreen, that should work. Bake time will obviously be different so keep a close eye on them. Please LMK how they turn out!

  • This quiche is sublime! So creamy, simple, and elegant. I’m sure that using a good quality, authentic Parmesan is key to getting the rich flavor along with subtle flavors of thyme and the leeks. It’s so rewarding to get such a great finished product, after trying other average tasting recipes ( from others). I made this a day before leaving for a lonnnnng awaited visit with family 6 1/2 hrs away. The quiches (I made the spinach one, too ( excellent, as well) were packed into my cooler and weren’t eaten until the following day for lunch. I can’t imagine them tasting better even if they had been eaten the same day as baking! Now that I know that pics can be posted on Instagram account I’ll definitely share after my next adventure!

  • Hi Jenn,

    I have made this delicious quiche more than once. However, this time, the pre-made crust stuck to the pie pan. The only reason I can think of is that I did not cool the leeks before I added them to the pan. I also used a Pillsbury pre-made crust, which may have caused the problem. Can you think of any other reasons that the crust stuck to the pan? I am making the quiche again soon for some friends and don’t want to repeat my mistake.

    Thanks for all your wonderful recipes and advice!

    • Hi Hannah, Sorry to hear you had a problem with the crust sticking this time around. Is it possible that a small amount of the filling leaked through a crack in the crust and into the pie pan?

      • Yes, Jenn, I think you are right. I had one other question with regard to the quiche. I could not find heavy cream, so used heavy whipping cream this time around. Are they one and the same? Thanks again for your fabulous recipes and advice!

        • Hopefully the mystery is solved. 🙂 Heavy cream haas slightly more fat than heavy whipping cream, but they are totally interchangeable.

  • Hi Jenn,
    When I switch this recipe from cups to metric, it remains in cups. I prefer to weigh everything. Am I doing something wrong? Thanks! Sue

    • Sorry about that Susan — I just fixed it. Hope you enjoy!

  • This is a fantastic quiche. I’ve made others including quiche Lorraine and this is the best. I usually don’t write reviews but this merits a comment. THis recipe does not need any changes or adjusrments or additions. It transported me back to a French cafe with every bite.

  • I just made this quiche again. It has become one of my favorites (although I also make the crustless broccoli and spinach quiche regularly). I love the technique for blind baking the crust and then baking the quiche at the lower temperature, it turns out so creamy. I was wondering if this would work using asparagus (and maybe gruyere or swiss)? Any recommendations for preparing the asparagus? I have your cookbook, which I love, and a folder full of printed onceuponachef recipes that I use all the time.

    • So glad you like this (and the broccoli quiche)! I do think you could use asparagus here; just cut them into small slices and sauté with the leeks. Please LMK how it turns out!

  • Who would have guessed that a leek, cousin of the simple onion, would kick a quiche up ten notches? The sweetness of the leeks as they saute’ filled the house with a delicious aroma. My husband came downstairs to see what was cooking for dinner and didn’t grumble about eating quiche at all! Using heavy cream, eggs, and the cheese as directed to make a custard that was poured over the leeks made my humble frozen crust sing as it went into the oven. The gentle flavor of the leeks combined with parm Reggiano was a winner at my table. This quiche is substantial and filling. Serving a salad and sliced fruit with it rounded out a delicious meal. It made us feel like we were sitting in a bistro in Paris or Provence instead of dining on our deck.

    • — Carol Hirsh Blechman
    • Reply
  • This quiche is fantastic! I always make it crustless, less calories. Instead of spreading the leeks in the base of the pie plate I mix it into the custard with the Parmesan.

  • What a delicious vegetarian quiche option. So easy to make. This is by far my favorite quiche recipe and will be my go to for a quick and easy supper or weekend brunch! Love it.

    • — Lillian Melnyk
    • Reply
  • Love this recipe – the fresh thyme and parmesan make it very decadent; I made my own crust and served it with a green salad – beautiful presentation and delicious. I have made it a couple of times and it is always a hit. Note that I found I did not need all of the egg mixture – I may cut it down the next time by a quarter.

  • This is by far my FAVORITE quiche, and what got me hooked on Once Upon a Chef. It’s SO easy and delightful and I find the extra care that goes into making my own crust and using top-notch ingredients… I too feel like I am in France! I always add extra thyme and make sure the Parmigiano is authentic like she mentions. (You can add extra of that too.) A favorite in my house. Try this out, you won’t regret it. I’m a huge fan of all the “French-inspired” recipes here!

  • A great vegetarian quiche, savory and creamy. Using a frozen crust allows this to come together quickly. The most time consuming step is chopping the leeks. Delicious!

  • 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.

  • 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?

    • 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! 🙂

  • Great recipe…once again! Came together quickly and was very flavorful.

  • Hi Jen, can I add sauteed purple onion? Do you have a recipe for crust? Thanks! Tal

    • Yes and yes. 🙂 Here’s my recipe for homemade pie crust. Hope you enjoy if you try it!

  • Jenn, would Gruyere cheese work with this recipe?

  • 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
    • 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.

      • 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!

        • Thanks for weighing in, Cindy! 🙂

  • 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

    • Sure, and it should still be blind baked. Just follow the directions on the package for blind baking. Hope you enjoy!

  • 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.

  • 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.

    • I use that method, buttering and sprinkling with finely grated parmigiano reggiano, for soufflés as well. Works quite well.

  • It would be great to have the nutritional information even if this isn’t the friend of skinny jeans!

    • I just added them! 🙂

  • 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.

  • 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.

  • Can I sub lactose free half & half? I cannot find lactose free heavy cream….

    • Sure Kristen, that will work. Hope you enjoy!

  • Delicious! Followed the recipe exactly.

  • 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.

  • Is it possible to make this recipe with sour cream instead of cream?

    • I don’t recommend it; sorry!

  • Absolutely delicious! First time experiencing leeks! I will definitely be making this again!

  • 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.

  • 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.

    • 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.

  • Have you tried this as a crustless quiche?

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

  • 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!

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