Potato and Leek Quiche

Experience the rustic charm and delicate flavors of our Potato and Leek Quiche, a delightful fusion of tender, thinly sliced potatoes and sweet, sautéed leeks encased in a flaky, buttery crust.

This quiche presents a perfect balance of textures and flavors, with the earthiness of the potatoes complementing the mild, onion-like taste of the leeks. Enriched with a creamy egg custard and a hint of cheese, this dish is both elegant and comforting. Ideal for a sophisticated lunch, a brunch gathering, or even a light dinner, this Potato and Leek Quiche is sure to impress with its simplicity and depth of flavor.


  • 1 pie crust (store-bought or homemade)
  • 2 medium potatoes, thinly sliced
  • 2 leeks, white and light green parts only, thinly sliced
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 cup grated Gruyère cheese (or a similar cheese)
  • 2 tablespoons butter
  • Salt and pepper, to taste
  • Nutmeg, a pinch
  • Fresh parsley, chopped, for garnish

Preparation Time: 1 hour 15 minutes

Serves: 6-8


  1. Prepare the Pie Crust:
    • Preheat your oven to 375°F (190°C).
    • Roll out the pie crust and place it in a 9-inch quiche or pie dish.
    • Press the crust into the dish and trim any excess dough.
    • Prick the bottom of the crust with a fork.
    • Bake the crust for 8-10 minutes until slightly golden. Remove from the oven and set aside.
  2. Cook the Potatoes and Leeks:
    • In a skillet, melt the butter over medium heat.
    • Add the sliced leeks and cook until they are soft and translucent, about 5-7 minutes.
    • Add the thinly sliced potatoes to the skillet, season with salt and pepper, and cook until they are just tender, about 10 minutes. Let cool slightly.
  3. Prepare the Egg Mixture:
    • In a bowl, whisk together the eggs, heavy cream, milk, a pinch of nutmeg, salt, and pepper.
  4. Assemble the Quiche:
    • Spread the leek and potato mixture evenly over the pre-baked crust.
    • Sprinkle the grated cheese over the vegetables.
    • Pour the egg mixture over the cheese.
  5. Bake the Quiche:
    • Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden.
  6. Serve:
    • Let the quiche cool for a few minutes before slicing.
    • Garnish with chopped fresh parsley.
    • Serve warm or at room temperature.

This Potato and Leek Quiche is a delightful dish that brings a touch of elegance to any meal. The combination of creamy leeks, soft potatoes, and a rich, custardy filling makes for a truly satisfying experience. Whether served as part of a brunch spread or enjoyed as a main course, this quiche is sure to be a hit with its comforting flavors and elegant presentation.

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