A hearty vegetarian leek and cheese quiche that comes with a homemade quiche crust and the most delicious vegetarian filling!
This flaky, creamy, and cheesy vegetarian quiche is best enjoyed warm, straight from the oven! It’s perfect as party finger food, a savory brunch highlight, or a cozy weeknight dinner—especially when served with a fresh green salad on the side.
Leek and cheese are a match made in heaven and taste absolutely amazing when baked into a homemade quiche crust. This recipe is very similar to the classic Quiche Lorraine, just without the bacon—so it’s fully vegetarian. But trust me, you won’t miss a thing!
With sautéed leeks, aged cheese, and a rich, creamy filling made from eggs and heavy cream, this quiche is packed with flavor and a total treat for anyone who loves a good veggie quiche!
One more thing to love about this leek quiche: you can easily prepare and bake it ahead of time! Just reheat it for a few minutes in the oven once your guests arrive, and it’ll taste just like freshly baked.
Why You’ll Love This Recipe
Homemade Quiche Crust
In my opinion, a good quiche always deserves a homemade crust—and once you’ve tried it, you’ll know why! It’s buttery, crispy, flaky, and tastes so much better than anything store-bought.
email me this recipe 💌
Plus, enjoy weekly doses of recipe inspiration as a bonus!
The best part? It’s really not that complicated or time-consuming to make. You can even prep the dough a day in advance and keep it in the fridge—less stress, more time to enjoy baking (or relaxing!).
That said… if you’re short on time or just not into making dough from scratch, no worries! A store-bought pie crust will absolutely do the trick—and you’ll still have a delicious, hearty meal to serve your family. 😉
Ingredients
- Homemade Quiche Crust: Buttery, flaky, and worth making from scratch.
- Leeks: Sautéed until soft and sweet.
- Eggs: For the classic French-style filling
- Heavy Cream: makes the filling rich and creamy.
- Gruyère Cheese: Or any aged, melty cheese you love
- Salt, Pepper & Nutmeg: To season the filling just right.
Find the measurements and full recipe below!
How To Make
Quiche Crust
- Mix all-purpose flour and salt in the bowl of a stand mixer. Add the cold butter in pieces and mix on low speed, with the flat beater attached, until it resembles coarse crumbs.
- Add the egg and mix at low speed until it comes together to a dough.
- Use your hands to form it into a disc or ball. Warp with plastic wrap and refrigerate for 30 minutes (up to two days).
- Place it on a floured working surface and roll it, using a rolling pin, into a round quiche crust. Transfer into a 9-inch quiche pan and gently press the dough into place using your hands.
Quiche Filling
- Preheat the oven to 390°F (200°C).
- Heat a large skillet with olive oil and sauté the leek for 5 minutes until soft.
- Mix the eggs, heavy cream, salt, pepper, and nutmeg in a bowl.
- Sprinkle the cooked leek and grated Gruyere cheese (or Cheddar Cheese/Swiss Cheese) on top of the quiche crust and pour the egg mixture over it.
- Bake for 30 minutes in the preheated oven until golden brown.
FAQs
More Quiche Recipes You’ll Love
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Follow me on Instagram, Pinterest, or Facebook, and sign up for my free newsletter to stay updated with new recipes. Thank you for your support! ❤️✨
📖 Recipe
Leek & Cheese Quiche
email me this recipe 💌
Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
Quiche Crust
- 1 ½ cup all-purpose flour, or spelt flour
- ½ teaspoon salt
- ½ stick cold butter, or dairy-free butter/margarine
- 1 egg, beaten
Quiche Filling
- 1 tablespoon olive oil
- 2 small leeks, sliced (~9 ounces)
- 2 cup coarsely grated cheese, Gruyère, Cheddar, or Swiss Cheese
- 2 eggs
- ¾ cup heavy cream, or dairy-free heavy cream
- ½ tsp salt
- ¼ teaspoon pepper
- ⅛ teaspoon nutmeg
Instructions
Quiche Crust
- Mix all-purpose flour and salt in the bowl of a stand mixer. Add the cold butter in pieces and mix on low speed, with the flat beater attached, until it resembles coarse crumbs.
- Add the egg and mix at low speed until it comes together to a dough.
- Use your hands to form it into a disc or ball. Warp with plastic wrap and refrigerate for 30 minutes (up to two days). Place it on a floured working surface and roll it, using a rolling pin, into a round quiche crust. Transfer into a 9-inch quiche pan and gently press the dough into place using your hands.
Quiche Filling
- Preheat the oven to 390°F (200°C).
- Heat a large skillet with olive oil and sauté the leek for 5 minutes until soft.
- Mix the eggs, heavy cream, salt, pepper, and nutmeg in a bowl.
- Sprinkle the cooked leek and grated cheese on top of the quiche crust and pour the egg mixture over top.
- Bake for 30 minutes in the preheated oven until golden brown.
Notes
- Keeps fresh for 3-4 days. Store it in an airtight container, or simply wrap the cold tart pan with plastic wrap/aluminum foil (easiest to reheat), in the refrigerator.
- Reheat for 15-20 minutes in the preheated oven (390°F/200°C).
- Dairy-Free: Use dairy-free heavy cream, dairy-free butter, and dairy-free cheese! → I usually bake my quiche with plant-based butter & dairy-free heavy cream but opt-in for regular Gruyère cheese.
- Gluten-Free: Use gluten-free flour or a store-bought gluten-free pie crust!
- Egg Replacement: The egg for the quiche crust can be replaced with 3-5 tablespoons of cold water – although the crust won’t turn out as crispy as when using an egg. Unfortunately, you can’t replace the eggs in the quiche filling as they are needed for the texture!
Nutrition
Comments
No Comments