Custardy quiche with tender leeks, creamy Gruyere, and fresh herbs for a spring brunch or light lunch.
# What You’ll Need:
→ Crust
01 - 1 store-bought or homemade 9-inch pie crust
→ Vegetables
02 - 2 medium leeks, white and light green parts only, cleaned and thinly sliced
03 - 1 tablespoon unsalted butter
04 - 1/4 teaspoon fine sea salt
05 - 1/4 teaspoon black pepper
→ Filling
06 - 4 large eggs
07 - 1 cup heavy cream
08 - 1/2 cup whole milk
09 - 1/2 teaspoon Dijon mustard
10 - 1/4 teaspoon freshly grated nutmeg
11 - 1 tablespoon fresh chives, chopped
12 - 1 tablespoon fresh parsley, chopped
→ Cheese
13 - 1 1/2 cups grated Gruyere cheese
# How-To:
01 - Preheat the oven to 375°F.
02 - Roll out the pie crust and fit it into a 9-inch tart or pie pan. Trim the edges and prick the base with a fork. Chill in the freezer for 10 minutes.
03 - Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 12 minutes, then remove weights and parchment and bake for an additional 5 minutes. Cool slightly.
04 - Melt butter in a skillet over medium heat. Add leeks, season with salt and pepper, and sauté until soft and translucent, approximately 8 minutes. Remove from heat and cool slightly.
05 - In a large bowl, whisk together eggs, cream, milk, Dijon mustard, nutmeg, chives, and parsley until smooth.
06 - Spread the sautéed leeks evenly over the bottom of the pre-baked crust. Sprinkle with grated Gruyere cheese.
07 - Pour the egg mixture over the leeks and cheese.
08 - Bake in the preheated oven for 35 to 40 minutes, or until the center is just set and the top is golden.
09 - Cool for at least 10 minutes before slicing and serving.
