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sliced vegetarian leek quiche with a homemade quiche crust
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4.5 from 2 votes

Leek & Cheese Quiche

A hearty vegetarian leek and cheese quiche that comes with a homemade quiche crust and the most delicious vegetarian filling!
Course Main Course
Cuisine Vegetarian
Keyword cheese quiche, leek quiche, vegetarian quiche
Prep Time 20 minutes
Cook Time 30 minutes
Dough Chill Time 30 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 380kcal
Author Aline Cueni


Quiche Crust

  • 1 ½ cup all-purpose flour or spelt flour
  • ½ tsp salt
  • ½ stick cold butter or dairy-free butter/margarine
  • 1 egg beaten

Quiche Filling

  • 1 tbsp 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 tsp pepper
  • tsp nutmeg


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.


  • 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!


Calories: 380kcal | Carbohydrates: 22g | Protein: 12g | Fat: 27g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 553mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1248IU | Vitamin C: 3mg | Calcium: 246mg | Iron: 2mg