Classic leek and Swiss quiche is gentle and golden: buttery soft leeks piled into a short-crust shell with grated Swiss, a dusting of Romano or Parmesan, and a rich custard of eggs and cream, tomatoes on top. The long-cooked leeks turn sweet and almost melting. It's the quiche I make when I want the table to go quiet.
There’s something undeniably elegant about a classic quiche, and this Leek and Swiss version is a true showstopper. Imagine a buttery, flaky crust filled with sweet, caramelized leeks, nutty Swiss cheese, and a rich, velvety custard. Topped with vibrant tomato slices, it’s a dish that’s as beautiful as it is delicious. Perfect for a lazy weekend brunch, a sophisticated lunch, or a light yet satisfying dinner, this quiche is guaranteed to impress.
Ingredients
• 1 11-inch unbaked Basic Short-Crust Pastry shell
• 2 tablespoons / 28g (0.99 oz) butter
• 2 cups / 180g sliced leeks, white and light green parts only (from 3-4 large leeks)
• Salt and freshly ground black pepper, to taste
• 8 oz / 225g Swiss cheese, grated
• 1 oz / 28g Romano or Parmesan cheese, grated
• 1 tablespoon / 8g (0.28 oz) all-purpose flour
• 4 large eggs
• 1 ¾ cups / 420ml (14.2 fl oz) heavy cream or whole milk
• 2 medium tomatoes, thinly sliced
Instructions
1. Prepare and prebake one 11-inch short-crust pastry shell according to recipe directions. Set aside.
2. While the crust bakes, prepare the leeks. Trim the dark green tops and roots from the leeks. Slice them in half lengthwise and rinse thoroughly under cold water to remove any grit. Thinly slice the white and light green parts. In a medium skillet over medium heat, melt the butter. Add the sliced leeks and sauté for 8-10 minutes, until softened and just beginning to turn golden. Season with salt and pepper.
3. In a small bowl, toss the grated Swiss and Romano cheeses with the flour until evenly coated. In a separate large bowl, whisk together the eggs, cream, and a pinch of salt until smooth.
4. Assemble the quiche. Spread the sautéed leeks in an even layer over the bottom of the prebaked pastry shell. Sprinkle the cheese mixture evenly over the leeks. Carefully pour the egg and cream custard over the top. Arrange the thinly sliced tomatoes in a single layer over the custard. Lightly season the tomatoes with a sprinkle of salt and a grind of fresh black pepper.
5. Bake in a preheated oven at 400°F / 200°C for 15 minutes. Then, reduce the oven temperature to 325°F / 165°C and continue to bake for another 30-35 minutes, or until the center is just set and a knife inserted near the middle comes out clean. Let the quiche cool on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature.
Nutritional Information
• Serving Size: 1 slice (1/6th of quiche), Calories: 450 kcal, Protein: 18g (0.63 oz), Fat: 35g (1.23 oz), Carbohydrates: 25g. (0.88 oz) *Please note that is an estimate and may vary based on the specific used.
Pro Tips
• Leeks can hide a lot of grit. To clean them perfectly, slice them lengthwise and rinse them under running water, fanning the layers apart to wash away any hidden dirt.
• To ensure a crisp crust, make sure you prebake (or ‘blind bake’) the pastry shell until it’s lightly golden before adding the filling.
• The quiche is done when the center has a slight jiggle; it will continue to set as it cools. Overbaking can lead to a rubbery texture.
• Allow the quiche to rest for at least 15-20 minutes after baking. This allows the custard to set fully, making it much easier to slice cleanly.
FAQ
Q: Is this vegetarian quiche a good source of protein
A: Yes, this leek and Swiss quiche is an excellent source of vegetarian protein. Each slice contains approximately 18g (0.63 oz) of protein, primarily from the eggs, cheese, and milk or cream, making it a satisfying and complete meal for brunch, lunch, or dinner.
Q: Can I make this leek quiche vegan or gluten-free
A: To make this quiche gluten-free, simply use your favorite gluten-free short-crust pastry recipe. For a vegan version, you would need to substitute the butter with a plant-based alternative, use a vegan cheese substitute for the Swiss and Romano, and replace the eggs and cream with a plant-based custard, such as one made from silken tofu or a commercial vegan egg replacer and plant-based cream.
Q: What other vegetables can I add to this meatless quiche
A: This recipe is very versatile. For extra vegetarian goodness, consider adding sautéed mushrooms, spinach (squeezed dry), or roasted red peppers along with the leeks. Asparagus tips or broccoli florets would also be delicious additions.
Q: How should I store leftover vegetarian quiche
A: To store leftover quiche, allow it to cool completely, then cover it tightly with plastic wrap or store it in an airtight container in the refrigerator for up to 3-4 days. You can enjoy it cold or reheat individual slices in the oven or microwave until warmed through.
More Recipes You’ll Love
- Savory Tofu Pancakes (with 6 Variations)
- Effortlessly Elegant Zucchini Frittata
- Creamy and Decadent Avocado Omelet
Classic Leek and Swiss Quiche
Ingredients
Method
- Prepare and prebake one 11-inch short-crust pastry shell according to recipe directions.
- Set aside.
- While the crust bakes, prepare the leeks. Trim the dark green tops and roots from the leeks.
- Slice them in half lengthwise and rinse thoroughly under cold water to remove any grit. Thinly slice the white and light green parts.
- In a medium skillet over medium heat, melt the butter.
- Add the sliced leeks and sauté for 8-10 minutes, until softened and just beginning to turn golden.
- Season with salt and pepper.
- In a small bowl, toss the grated Swiss and Romano cheeses with the flour until evenly coated.
- In a separate large bowl, whisk together the eggs, cream, and a pinch of salt until smooth.
- Assemble the quiche.
- Spread the sautéed leeks in an even layer over the bottom of the prebaked pastry shell.
- Sprinkle the cheese mixture evenly over the leeks. Carefully pour the egg and cream custard over the top.
- Arrange the thinly sliced tomatoes in a single layer over the custard. Lightly season the tomatoes with a sprinkle of salt and a grind of fresh black pepper.
- Bake in a preheated oven at 400°F / 200°C for 15 minutes.
- Then, reduce the oven temperature to 325°F / 165°C and continue to bake for another 30-35 minutes, or until the center is just set and a knife inserted near the middle comes out clean.
- Let the quiche cool on a wire rack for at least 15 minutes before slicing.
- Serve warm or at room temperature.
