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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 served warm out of the oven! It makes for outstanding finger food at any party, savory brunch, or served as a weeknight family dinner alongside this green salad.
Leek and cheese harmonize very well together and do taste incredibly delicious served in a homemade quiche crust. This recipe is very similar to Quiche Lorraine, only that it’s vegetarian and therefore made without bacon. No worries, you won’t miss the bacon.
The combination of sautéd leeks, aged cheese, and the typical French quiche filling made with heavy cream and eggs comes with a decent amount of flavor and is a tasty treat for all veggie quiche fans!
What to love more about this leek quiche recipe is that you can prepare and bake it in advance – once your guests arrive, reheat it for a few minutes in the oven, and it tastes as if freshly baked!
Homemade Quiche Crust
Quiche should always be prepared with a homemade crust – just my two cents! Why? Homemade crust tastes better than any store-bought version – buttery, crispy, flaky!
Plus, it’s not super complicated nor time-consuming. You can even prepare the crust one day in advance if stored in the refrigerator = even less stress when baking!
I won’t judge if you are lazy or just not that much into baking but still want to serve a hearty meal for your family! Go for the store-bought pie crust in this case! 😉
Leek Quiche Recipe – Step-by-Step
This step-by-step guide will help you along the way – definitely recommended if you’re a baking beginner! The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.
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.
Recipe FAQ & Tips
How long does it stay fresh? Leftovers can be stored for up to 3-4 days in the refrigerator. Store it in an airtight container, or wrap the cold quiche pan with plastic wrap/aluminum foil (easiest to reheat).
How do I reheat quiche? Reheat for 15-20 minutes in the preheated oven at 390°F (200°C).
Gluten-Free? Prepare the dough with gluten-free flour or use a store-bought gluten-free pie crust.
Looking for a dairy-free quiche recipe? Go for plant-based butter, dairy-free heavy cream, and a dairy-free cheese alternative (make sure it’s one that’s melting). → I usually bake my quiche with plant-based butter & heavy cream but opt-in for regular Gruyère cheese.
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!
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Leek & Cheese Quiche
Ingredients
Quiche Crust
- 1 ½ cup (190 g) all-purpose flour or spelt flour
- ½ tsp salt
- ½ stick (110 g) cold butter or dairy-free butter/margarine
- 1 egg beaten
Quiche Filling
- 1 tbsp olive oil
- 2 small (250 g) leeks sliced (~9 ounces)
- 2 cup (120 g) coarsely grated cheese Gruyère, Cheddar, or Swiss Cheese
- 2 eggs
- ¾ cup (180 ml) heavy cream or dairy-free heavy cream
- ½ tsp salt
- ¼ tsp pepper
- ⅛ tsp 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!
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