Leek Quiche

Leek Quiche

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I love Leek Quiche. Leeks have a milder and more mellow flavor than onions. When they’re sautéed, the leeks just seem to melt into the custard filling. Leeks also mix beautifully with other vegetables. I often reduce the amount of leeks by a cup or two and substitute them with drained frozen spinach, sautéed fresh spinach and/or mushrooms, chopped steamed broccoli florets- the possibilities are endless. The photo on top of this recipe is a Leek Quiche mixed with chopped spinach.

While I only use the white and pale green parts of the leeks for a Leek Quiche, I save the dark green leaves and add them to soups. The easiest way to wash these generally very sandy vegetables is to cut off the root ends, slice them lengthwise down the middle to where the pale green parts turn to dark green. Slice 1/2 inch slices of the white and pale green parts of the leeks. Put these slices in a colander and wash thoroughly under running water. Save dark green leaves for soup or garnish.

This Leek Quiche is made with heavy cream and milk. For a quiche without cream, try my Dairy Free Eggplant Onion Quiche.

Prep time: 30 minutes

Leek Quiche

By Gloria Kobrin Published: August 16, 2022

  • Yield:

  • 8 Servings


  • 10 inch par-baked all-purpose crust left in quiche pan or flan ring
  • 5 large leeks about 7 cups sliced
  • 3 tablespoons unsalted butter
  • 1/2 cup water
  • 3 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 teaspoon white pepper
  • 1/4 cup grated Parmesan plus 1 tablespoon Parmesan for sprinkling over the top


  • colander
  • medium saucepan with cover
  • large mixing bowl
  • quiche pan or flan ring on a cookie sheet lined with baking parchment
  • cooling rack


  1. Cut off the the root ends of leeks. Slice lengthwise until the pale green parts turn dark green. Slice the white and pale green parts into 1/2 inch slices. Place them in colander and wash thoroughly under running water.
  2. Melt butter in saucepan. Add sliced leeks and water, Cover saucepan and simmer leeks over low heat until they are very soft- about 20 minutes. Stir occasionally to be sure they don't burn. Remove cover and cool slightly.
  3. Preheat oven to: 375°F.
  4. Beat eggs in mixing bowl. Add cream, milk and pepper. Mix well. Add sautéed leeks and 1/4th cup Parmesan into mixture. Stir again. If you are using less leeks and adding other cooked vegetables, add them at this time.
  5. Fill crust no more than 3/4 full with vegetable cream mixture. No liquid should overflow the crust. Sprinkle remaining Parmesan over the top. Place on lowest rack in the oven. Bake 25 minutes and turn baking sheet around. Continue baking another20 minutes or until quiche is puffed and browned. Cool slightly on a rack so that you can remove quiche from quiche pan or flan ring from quiche, Serve hot.