Custardy quiche with sautéed leeks, Gruyere cheese, and fresh herbs, perfect for a spring meal.
# Ingredient List:
→ Crust
01 - 1 9-inch store-bought or homemade pie crust
→ Vegetables
02 - 2 medium leeks, white and light green parts only, thoroughly cleaned and thinly sliced
03 - 1 tablespoon unsalted butter
04 - 1/4 teaspoon fine sea salt
05 - 1/4 teaspoon black pepper
→ Filling
06 - 4 large eggs
07 - 1 cup heavy cream
08 - 1/2 cup whole milk
09 - 1/2 teaspoon Dijon mustard
10 - 1/4 teaspoon freshly grated nutmeg
11 - 1 tablespoon chopped fresh chives
12 - 1 tablespoon chopped fresh parsley
→ Cheese
13 - 1 1/2 cups grated Gruyere cheese
# Recipe Steps:
01 - Preheat oven to 375°F.
02 - Roll out pie crust and fit into 9-inch tart or pie pan. Trim edges and prick base with fork. Chill in freezer for 10 minutes.
03 - Line crust with parchment paper and fill with pie weights or dried beans. Blind bake for 12 minutes, then remove weights and parchment. Bake for additional 5 minutes until lightly set. Cool slightly.
04 - Melt butter in skillet over medium heat. Add leeks, season with salt and pepper, and sauté until soft and translucent, approximately 8 minutes. Remove from heat and cool slightly.
05 - In large bowl, whisk together eggs, cream, milk, mustard, nutmeg, chives, and parsley until smooth and fully combined.
06 - Spread sautéed leeks evenly over bottom of pre-baked crust. Sprinkle grated Gruyere cheese over leeks.
07 - Pour egg mixture evenly over leeks and cheese.
08 - Bake in preheated oven for 35 to 40 minutes until center is just set and top is golden brown.
09 - Cool quiche for at least 10 minutes before slicing and serving.
