Leek Quiche with Spinach and Gruyere (2024)

Savory, delicate, and satisfying — this leek quiche is perfect for brunch or a make-ahead breakfast! It’s loaded with mild leeks, fresh spinach, and rich Gruyere cheese, all in a flaky crust.

There’s just something about a veggie-filled quiche. Hearty, satisfying, and feels a little extra *fancy*…because it’s basically savory pie for breakfast, and that’s a win.

Leeks are one of my favorite cooking ingredients. They’re exceptional in a quiche, too, elevating it in the best way possible. Let’s learn more about them and how to make this fabulous quiche recipe!

Ingredient Spotlight: Leeks

I have an entire guide all about leeks. Here are the highlights:

• Leeks are a fantastic allium vegetable. Their slightly sweet, delicate, and mild onion flavor makes them a subtle yet flavorful addition to savory recipes.
• Leeks grow in the sand, and it’s really important to ensure they’re cleaned well between the layers. There are multiple ways to do this:
  • Slice, soak in water, and rinse.
  • Cut down the middle and rinse between each layer.

In addition to leeks, we’ve got fresh spinach. You can always substitute it with kale instead, like in our kale and goat cheese quiche, just saute for an extra minute since it’s a heartier green.

And the final ingredient note: gruyere cheese! It’s a classic Swiss cheese with rich, nutty, salty, complex flavors. It is often made with rennet – which means it’s not vegetarian-friendly. Look for a vegetarian version made with microbial enzymes or substitute for a vegetarian-friendly parmesan cheese if you prefer.

How to Make Leek Quiche

While I do enjoy homemade pie crust, I don’t always enjoy the labor-intensive process it feels like. So, I am a huge fan of using store-bought pie crust to make quiches at home! It makes the process so simple…and no one has to know!

1. Par Bake Pie Crust

Giving the pie crust a chance to par-bake before the quiche filling goes in helps it cook evenly and stay crisp and flaky. I recommend using dried beans or pie weights to line the crust so that it doesn’t form air pockets.

2. Saute the Veggies

In a mixture of butter and olive oil, saute the leeks for about 8-10 minutes until they’re soft. The goal is to make them tender, not to crisp up or brown. If they begin to, add a little moisture to the pan such as vegetable stock or water.

Add garlic, spices, and spinach at the end to wilt in. Don’t forget to add salt throughout to layer in the flavor!

3. Prep the Egg Mixture

As the leeks saute, prepare the eggs in a separate bowl. Whisk the eggs and half-and-half; it’s a cream-heavy mixture that makes the most luxurious egg filling around! Again, add salt to flavor the eggs, along with freshly ground black pepper, if you’d like.

4. Layer, Assemble, and Bake

Spread the leek and spinach mixture in the bottom of the parbaked pie crust. On top of it, sprinkle the shredded gruyere cheese, and finish by pouring the egg mixture evenly around the pie pan.

Bake the quiche for about 30 minutes. A fool-proof way to test if a quiche is done baking is to take the temperature from the middle. A finished quiche’s internal temperature should be 165°F.

You will likely want to tent the crust about 15 to 20 minutes into the bake time to ensure the edges don’t burn. I take a long piece of foil and fold into into a “strip” before forming it around the edges of the pie plate.

Once the quiche has finished baking, let it rest for at least 15 minutes. This helps it set up to allow for even slices, and gives the hot center a chance to cool down slightly. You can serve it warm after its rest time, or even wait longer and serve it at room temperature.

Storage Tips and Freezer Options

• Storage:Once cooled, wrap the entire pan, or transfer slices to an airtight container. Store in the fridge for 3-4 days. You can eat leftovers cold, or reheat them in the microwave or oven until warmed through.
• Freeze Whole Quiche:cool the baked quiche completely (this will take several hours). Cover with plastic wrap then foil and place in a freezer-safe bag. Freeze for up to 3 months. To reheat, thaw in the fridge or on the counter. Bake at 350°F until heated through, about 15-20 minutes (more or less depending on the amount).
• Freeze Sliced:defrost at 40% power for 3-5 minutes until heated through.

My Favorite Ways to Serve Quiche

I love serving quiche over weekend brunches with friends and family. It is an excellent stand-alone main dish, or accompanies many breakfast side dishes well. Here are a few of my favorites to add to the spread:

• A lettuce salad with White Balsamic Vinaigrette for a bright balance to the rich tart.
• Crispy breakfast potatoes – because obviously!
• A gorgeous fruit board is always ideal.
• A double batch of cold brew coffee — plus homemade coffee creamer!

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!