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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Comments
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I have made this twice in the last week. It is seriously yummy. I make my own crust and use a 10″ round tin, 1 1/2″ deep, with a removable bottom. A few notes:
a) when fitting the pie crust into the tin, I like to build up the top edge of the crust so that I can position a crimped edge that sits atop the tart pan. That way, when I par bake the crust, I still have the full height of the tin in finished pastry, even if there is some shrinkage in the pastry. I take steps to minimize shrinkage–but even a small amount is inevitable–in my experience.
b) prior to par baking the crust, I leave it in the freezer, then dock the crust. I make certain the parchment paper fits into the base of the crust and hugs the sides. My well-used old beans for weighting down the crust are placed on the bottom of the crust and up the sides as well. I do this to minimize the pastry “slumping”. After the crust is par baked, I check it for cracks/gaps and smear in a little leftover pastry. I beat an egg white, brush the interior bottom and sides of the crust, and place it back in the oven for a minute or two to “seal” the crust. Good insurance against the custard leaking through. I let this cool at room temp prior to filling.
c) since my tin is 1.5″ deep, I increase the heavy cream to 2 cups, increase the eggs to a total of 5, and ramp up the quantity of leeks to at least 3 cups, usually a little more. I always go overboard on the Parm-Reg because I love it!
On the final bake, I take it out of the oven somewhere between 55 and 60 minutes. I look for good overall golden browning, puffing, and no liquidy centre. My kitchen smells great!
Makes a lovely big quiche–too good not to share. Thank you Jen.
I just finished having your Leek & Parmesan Quiche and it was very elegant tasting I must say. I used my favorite scratch pie crust dough from https://www.tasteofhome.com/recipes/favorite-fresh-raspberry-pie/
You can reroll it or whatever and it is wonderful. Since I cook for one most of the time I lined a 5-1/4″ square Wilton pan with crust and halved the filling. Can’t wait to make it for my kids. Thank you so much.
Hello,
Could I make this without the shell, like a frittata?
Thanks!
You could, Nora – just keep in mind that it’s quite delicate. It may be hard to slice.
Amazing! The best quiche I’ve ever eaten. The filling is like silk with a very mild leek flavor. I made two pies, one for myself and one for my neighbor. ❤️
Thank you Jen….
Another tasty recipe. Both the hubs and I love this one. And it reheats beautifully. We often bring a slice to work, and it doesn’t leak oil in the microwave like a lot of other quiches do. As always, use the best quality cheese you can find for the best results. 🙂
Hi,
How can I make this with frozen leeks?
Thanks!
I think that should work. Enjoy!
Can this be made with shallots in place of leeks?
Hi Polly, You could use shallots, but leeks are definitely preferred. Hope you enjoy!
Could this be made ahead of time and frozen?
Yep – hope you enjoy!
This is the best quiche I have ever eaten. I’ve made it for holidays (it was part of our Christmas brunch) and I’ve made it for play dates with my kids and every person whose ever tried it has devoured it! I would say, please stick with the pie crust recommended- I’ve tried pilsbury (sadly it was disgusting and I had to throw away the entire quiche because of the awful, overwhelming lard smell) and other store bought brands and the brand shown is the best. It’s easy to make ahead and reheat. Just a perfect treat!
This quiche has a lovely delicate flavor that I have never experienced before. It is also easy to make and cook.