Leek Quiche
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3large leeks, about 1½ to 1¾ pounds, white and light green part only
- 2tablespoons extra virgin olive oil or 1 tablespoon each olive oil and butter
- Salt to taste
- 1garlic clove, minced (optional)
- 2egg yolks
- 1whole egg
- 1Mediterranean pie crust (see recipe) or whole wheat yeasted olive oil crust
- Freshly ground pepper to taste
- ¾cup milk (2% or regular)
- 3ounces Gruyère, grated (¾ cup tightly packed)
Nutritional analysis per serving (6 servings)
177 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 8 grams protein; 431 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut away the root and dark green leaves from the leeks and cut in half lengthwise. Run under cold water to remove sand. If the leeks are very sandy soak them for 15 minutes or so, then run under cold water again. Drain on paper towels. If the leeks are very fat, cut the halves in half again lengthwise, then cut in thin slices.
- Step 2
Preheat the oven to 350 degrees. Heat the oil or oil and butter over medium heat in a lidded skillet or saucepan and add the leeks and a pinch of salt. Cook gently, stirring, until they begin to soften. Turn the heat to medium-low, cover and cook gently until the leeks are very soft but not browned, stirring often, 10 to 15 minutes. If they begin to stick or brown, add a little more salt and/or a spoonful of water or wine. Stir in the garlic if using and cook for another 30 seconds to a minute, until fragrant.
- Step 3
Beat together the egg yolks and egg in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
- Step 4
Add salt (about ½ teaspoon), pepper and the milk to the eggs and whisk together. Spread the leeks in an even layer in the crust. Sprinkle the cheese in an even layer on top. Pour in the custard filling. Place in the oven and bake for 30 minutes, or until set and just beginning to color on the top.
- Step 5
Remove from the oven and allow to sit for at least 15 minutes before serving.
- Advance preparation: The crust will keep for a few days in the refrigerator and freezes well. The finished quiche will keep for two2 or 3 three days. Warm in a low oven or serve at room temperature.
Private Notes
Comments
If this is made w store bought crust in 9” pie dish, it needs 4 eggs, more cheese, and more milk/cream to fill the crust. Pre bake the crust at 400, then lower temp to 375 to bake pie.
What do you brush the pie crust with? Egg? Butter? Please specify.
Followed some other commenter’s suggestions and made the following adjustments: 1. Purchased store bought pie crusts and pre-baked at 400 degrees for ten minutes, then dusted with a light egg wash. Baked for another few minutes. 2. Mixed leek, egg and cheese mixture all together, then baked for the allotted time. I found that layering them made some parts of the quiche overly salty from the Gruyere.
Par baked the (frozen and thawed) crust with parchment paper and pie weights. But the leeks were a problem. I washed them, cut them up, put them in water and agitated them to get the sand off. Then put them in the salad spinner. Then into a 12” cast iron skillet with some EVOO with a lid on. Cooked them for probably 30 minutes. There was so much water still coming out of them. Took the lid off and tried to boil it away. Couldn’t get rid of the water! Then I put them in a sieve and pressed on them. Still, so much water coming out! I spent so much time fussing with the leeks that I burned the sweet potato pie! If the pie crust base for the quiche is wet, too bad. Nobody else seems to have had the problem of wet leeks. I suggest not using a lid at all.
Yum! Portions filled a 9in pie pan perfectly. I used philo dough for the crust and shredded Gouda as that’s what was readily available in my store. Turned out great and easy to prepare for a novice cook :)
This is more like a leek pie than a quiche, to be honest. I prefer to make it in a 9 inch pie pan, cut back a little bit on the leeks, and add two or three more eggs.