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Leek quiche with cheese

by Lorena

Leek quiche with cheese is one of my favourite quiche flavours. You can enjoy it for brunch, lunch, or dinner. With a flaky and crispy crust, a creamy filling, and a savoury leek flavour, this dish will become a staple in your recipe collection.

The Origin of Leek Quiche

Leek quiche is a traditional French dish that has been enjoyed for centuries. Quiche Lorraine, a classic variation of quiche that includes bacon and cheese, is believed to have originated in the Lorraine region of France in the 16th century. Over time, many different variations of quiche were created, including leek quiche. Today, leek quiche can be found on menus in French restaurants around the world. Oh, and if you want to add a few cooked slices of bacon, please do.

bird's eye view of a leek and cheese quiche, with a golden crust an slightly golden filling

Ingredients in Leek Quiche

Leek quiche includes a few simple ingredients including leeks, eggs, cream, cheese, and a quiche crust. The leeks are sautéed until lightly golden and then mixed with the eggs, cream, and cheese to create the filling. The mixture is then poured into a pre-baked quiche crust and baked until the filling is slightly golden. I also added a nifty tip I learned a while back which is to add a couple of tablespoons of mayonnaise to the filling to make it extra creamy and reduce the chances of it drying out.

How to Serve Leek Quiche

My favourite way to serve leek quiche is to pair it with a fresh salad. A simple mixed greens salad with a light vinaigrette can help to balance out the richness of the quiche in the most perfect way. I also like to serve it with cherry tomatoes and vinaigrette. You can also serve quiche as part of a brunch spread, along with other breakfast favourites like fruit, yoghurt, and muffins.

Frontal shot of a slice of leek and cheese quiche, with a golden crust an slightly golden filling

Cleaning leeks

While making a leek quiche is fairly straightforward, there are a few tips that can help you to create the perfect dish. One important thing to keep in mind is to make sure that your leeks are properly cleaned before cooking. Leeks can be quite sandy, so to clean them properly you need to slice them in half lengthwise first. Then, you clean it under running water while moving around the layers. After this, you can slice them and use them for the recipe.

The perfect quiche crust

Another key to making a great leek quiche with cheese is to use a delicious pie crust. I always choose to make my quiche crust using brisée dough. It does add a bit of time to the preparation but it’s so worth it! This ensures a delicious, toasty and flaky flavour. You can also use a store-bought crust, but be sure to choose one that is flaky and buttery for the best results. Also, if you need one, here’s my favourite removable bottom pan.

Frontal view of a leek and cheese quiche, with a golden crust and slightly golden filling. Once slice is missing, showing the interior.

Leek Quiche with Cheese

Leek quiche is one of my favourite quiche flavours, a delicious mix of flavours between the leek and cheese.
5 from 2 votes
Print Pin Rate
Course: Brunch, Main, Side Dish, Starter, Tea Time
Cuisine: French
Keyword: crispy, dough, flaky, quiche crust, sablée
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 portions, in a 25cm/10in pan
Author: Lorena Salinas from Cravings Journal


For the crust

  • 200 g all purpose flour
  • 1 tsp salt
  • 100 g unsalted butter cold and cut in cubes
  • 1 egg
  • 1 tbsp water

For the filling

  • 2 leeks white and light green portion only
  • 2 tbsp butter
  • 2 tbsp mayonnaise (optional) helps stabilize the filling, prevents it from getting dry and becomes extra creamy
  • 1 egg
  • 1 egg yolk
  • 175 ml whipping cream
  • 125 ml milk
  • 50 g Gruyère cheese freshly grated
  • 50 g Parmesan cheese freshly grated
  • tsp salt


For the dough

  • If you want to make the dough by hand, mix the flour salt and butter in a bowl. Pinch the butter with your fingers until no large bits of butter remain. The mix should look like wet sand. To make it in the food processor, add the flour, salt and butter and mix until you reach a sandy texture.
  • Add the liquids and mix y hand or process again until you get a smooth dough. Rest for 30min in the fridge, covered.
  • Roll it out to 2mm thick on a flour-dusted surface and put it inside your pan. Lift the edges and push down to make sure they reach the corners for a nice angle. Freeze the pan with the dough as it is for 15 minutes. After that time, use a knife to cut the dough to the edge of the pan.
  • Wrinkle a piece of baking paper, stretch it out again and place it onto the dough. Fill it with baking beans (ceramic or actual beans) to the top and press down gently on them to make sure they go into the corners. Bake at 180°C/350℉ for 20-30min or until the edges are golden.
  • Take out the baking beans carefully using the paper and place the crust back in the oven to make it evenly golden (about 5-10min more). Let cool down to room temperature before pouring the filling inside.

For the filling

  • Cut the leek in half lengthwise. Rinse under running water while moving around the layers to make sure the sand is gone. Chop it finely forming half moons.
  • Preheat a pan over medium heat and add the butter and leeks. Mix every couple of minutes until it begins to get golden. Remove from the pan and reserve until it's at room temperature.
  • Mix the leek with the rest of the ingredients and pour it into the crust.
  • Bake in a preheated oven at 140°C/280℉ for 30-40min or until lightly golden on top.
  • If your pan has a removable bottom, place the pan over an upside-down bowl that's higher than the edge of the pan and let the edges fall. Then it should glide easily off the base and onto the serving dish you chose.
  • Let it cool down a bit before serving.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

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