Creamy Cheese and Leek Quiche Recipe

I can’t believe how comforting this creamy cheese and leek quiche is! You should try this amazing recipe by Oh Yum with Anna Olson at home. It’s filled with fresh leeks, grated cheese, eggs, and cream. It’s so delicious – I can have this for breakfast for a whole week.

Ingredients

For the pie dough:

• 2 1/2 cups of all-purpose flour
• 1 tablespoon of granulated sugar
• 1 teaspoon of fine sea salt
• 3 tablespoons of vegetable oil
• 1 cup of cool unsalted butter (cut into cubes)
• 1/4 cup of cool water
• 2 teaspoons of white vinegar or fresh lemon juice
• 1 egg white (for brushing)

For the filling:

• 3 large leeks
• 3 tablespoons of butter
• 1/2 cup of dry white wine
• 1/2 teaspoon of fine salt
• 1/4 teaspoon of ground black pepper
• 1/4 teaspoon of ground nutmeg
• 2 large eggs
• 1/2 cup of whipping cream
• 1/3 cup of half-and-half cream
• 1 1/2 cups of coarsely grated Gruyere cheese

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Instructions

Step 1:

Combine flour, sugar, and salt in a large bowl. Next, stir in the oil. Mix until the flour looks evenly crumbly.

Step 2:

Add the butter and cut in until the dough becomes rough and crumbly. You still want to see small pieces of butter.

Step 3:

Mix water and vinegar in a small bowl, then add to the flour mixture. Mix just until the dough comes together. Shape it into two discs, wrap it with a cling wrap, and let it chill until firm for at least an hour.

Step 4:

Roll the dough into a 1/4″ thick circle on a lightly floured surface. Trim away any large pieces from the edge. Tuck and pinch the edges in a fluted tart pan. Cut out excess pastry, moisten, and press along the top edge. Dock the pastry with a fork then chill for at least 30 minutes to a day.

Step 5:

Preheat your oven to 375 degrees Fahrenheit.

Step 6:

Place 2 sheets of aluminum foil over the pie shell. Make sure to gently cover the outside trim, then add the pie weights. You can use dried rice or dried beans.

Step 7:

Bake for 20 minutes. Once done, remove the foil together with the pie weights, then place the pie crust back in the oven for 10 minutes or until the edges are light brown.

Step 8:

Once done baking, brush the pie shell with lightly whisked egg white. Place on a rack with the pie shell still in the pan before filling.

Step 9:

In a large pan, melt the butter over medium heat and add the leeks. Cook for about 15 minutes or until softened completely, stirring often. Pour the white wine and cook until all liquid has evaporated. Remove from heat and add the salt, pepper, and nutmeg. Mix then let it cool for 15 minutes.

Step 10:

Preheat the oven to 400F and place your baked pie shell on a baking tray.

Step 11:

Beat the eggs, then whisk in the whipping and half-and-half creams.

Step 12:

Line a baking tray with parchment paper and place the pastry shell on top. Sprinkle the cooled leeks over the bottom, followed by the cheese. Next, pour the eggs carefully.

Step 13:

Bake for 15 minutes, then lower the temperature to 350F and continue baking for 20 minutes or more, until set and golden brown.

Step 14:

Let it cool in its pan on a rack for at least 15 minutes before serving.

Creamy Cheese and Leek Quiche Recipe