Parmesan & Leek Quiche
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A variation on the classic French cheese quiche, this Parmesan and leek quiche is rich and flavorful.
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
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
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.
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.
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.
In a medium bowl, combine the heavy cream, eggs, thyme, nutmeg, Parmigiano Reggiano cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Whisk well.
Spread the cooked leeks over the pre-baked pie shell, taking care not to puncture the crust. 
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.
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Parmesan & Leek Quiche
A variation on the classic French cheese quiche, this Parmesan and leek quiche is rich and flavorful.
Ingredients
- 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
Instructions
- 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.
- 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.
- In a medium bowl, whisk together the heavy cream, eggs, thyme, nutmeg, Parmigiano Reggiano cheese, ¼ teaspoon salt and ¼ teaspoon pepper. Mix well.
- 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.
- Notes: Be sure to clean the leeks well, especially between leaves where there can be a lot of grit.
- 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.
- 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
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- 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, Edamam.com. 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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Your leek and Parmesan quiche makes a delicious addition to the table for Easter Brunch. It’s easy to put together using a store brought crust. The leeks add a sweetness along with the richness of the Parmesan cheese. With the abundance of fresh asparagus everywhere, I had to add some to your tasty pie. Just slice in 1/4” pieces and sauté with the leaks before adding on bottom of pie. Very comforting and satisfying dish!
Another super yummy recipe from Miss Jen! So delicious as written! However, I also followed the same recipe, but made it with mushrooms. I sliced a package of fresh mushrooms and sauteed them in butter on medium-low for about 20 minutes, seasoned them with salt, pepper and a bit of garlic powder then proceeded with the recipe as written.
Just made this exactly as the recipe is written and it turned out perfect!
Hi Jenn!
Could I substitute shredded swiss and gruyere for the parmigiana reggiano? If so, should I put on top of the leeks or mix in with the heavy cream? Thank you for all of your wonderful recipes!
Hi Suzanne, I haven’t made this quiche with shredded Swiss or Gruyere but I think they will both work. You can either mix the cheeses into the heavy cream or layer them on top of the leeks–either way will work. I’d love to hear how it turns out if you try it this way!
Hi Jenn, I wanted to let you know that at the beginning of the recipe for the leek and parmesan recipe, when pre baking the crust, the time for this is left out of the recipe. I did look at the other quiche recipe you have and saw that it said 10-15 minutes, but this may be an omission you want to edit. Thanks for all your tasty recipes, I have enjoyed many.
Sandy Moran
Good eye, Sandy – thanks for pointing it out – I just fixed it. It takes a village! 🙂
Hi! Can this be made crustless, too?
Hi Roberta, you could make this quiche without the crust but I’d recommend my Spinach & Gruyere Quiche over this one as a better option — it’s a bit more substantial.
can this unbaked shell be frozen and defrosted before using for recipe
Sure, Barbara. 🙂
I am lactose intolerant and have been using Country Crock Plant Cream (heavy whipping cream alternative) for other recipes with great results. Will this work here?
Hi Denise, I’ve never used it, but I think it should work. Please LMK how the quiche comes out if you try it!
Flavor was great, but after 55 minutes, it still wasn’t set up. My husband thinks there is too much liquid from the butter and leeks, but I don’t. I think my oven is not heating to the full 325. Anyone else have a problem with the quiche being underbaked?
Hi Kathy, I think you are probably correct – try increasing the heat to 350°F next time. 🙂
Best quiche recipe ever!!! I usually follow it to the t, and it never fails! I have occasionally tried different cheese (ie sharp old cheddar, or Swiss ) and it taste delicious! Thanks!!
This recipe is great just as it is. I love to serve it for guests. I’m one who loves to tweak recipes, but this one needs no tweaking. It is one of my husband’s favorites. Thanks again, Jenn.