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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This is SO YUMMY! We made it over the holidays and it is wonderful for breakfast, brunch or dinner. I have not cooked with leeks before but they added great flavor. Thanks for another winner recipe.
I’m going to make this quiche and the spinach and Parmesan quiche quiche as well. Wld like to make them today and reheat tomorrow so I can enjoy my luncheon. Obviously refrigerate overnight and then take out to bring to room temp? And the cook at 325 degrees for how long? And do I cover the crust? And r taste and texture affected? Or if all the ingredients ready to go on the same day to cook do they have to b at room temperature before cooking?
Hi Betsey, You can make both quiches ahead and refrigerate. When you’re ready to serve them, just reheat it in a 300-degree oven. It should take 20-25 minutes but keep an eye on it. If the crust looks like it’s getting too brown, cover it with foil. Hope everyone enjoys them!
To do ahead do u cut back on cooking time? And what temperature do u use to reheat and how long?
Hi Betsey, No need to cut back on baking time if you’re making this ahead. I would reheat it, covered with foil, at 325 for 15-20 min.
I just made this two days ago and I am blown away by how truly good this recipe is. I usually make a quiche with bacon and cheddar that my boyfriend loves, but he went nuts for this one. It only lasted two days between the two of us. I do have one helpful tip, though. I used a deep dish pie crust and the ingredients fit perfectly. Thank you so much for posting this. It is my new go to quiche, and super tasty.
Made the Leek Quiche exactly as written and it was delicious!
I make a lot of quiche, you know the usual suspects…broccoli, spinach, ham, bacon all with either cheddar, Swiss or feta. Why I never ventured out I don’t know. After trying your Leek and Parmesan Quiche I have found my Nirvana. My family also thinks it’s the best one I’ve ever made.
I could not agree more!
I love this Quiche. I had it like the recipe and I have had it with bacon. With a side simple salad-easy fast meal.
Just wondering, how this would adapt to being crust less like your broccoli quiche?
Hi Cathy, You could make this quiche without the crust but I might recommend my Spinach & Gruyere Quiche over this one as a better option — it’s a bit more substantial.
Chandra,
I can vouch for Jenn’s Spinach & Gruyere Quiche, crustless version. When the Marie Callendar frozen pie shell shattered into pieces when I removed the plastic wrap, I decided to try it without the crust. It is so awesome that I now leave out the crust every time on the Spinach & Gruyere one and also on Jenn’s broccoli quiche. Both are so delicious–you must try them that way!
This is a delicious quiche. I always make 2 at a time so I can put one in the freezer for later.
9 inch pie crust way too small. Ingredients spilled over and I only poured in part of ingredients.