Leek Quiche Recipes

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CARAMELIZED LEEK QUICHE

This caramelized leek quiche is an ideal make-ahead recipe for a brunch or picnic.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 11



Caramelized Leek Quiche image

Steps:

  • On a lightly floured surface, roll out dough to a 12-inch circle. Fit dough into a 10-inch round fluted tart pan with a removable bottom, pressing into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over to create an edge that extends 1/4-inch above the pan. Lightly prick bottom of dough all over with a fork. Chill until firm about 30 minutes.
  • Preheat oven to 375 degrees. Line bottom of dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 30 minutes. Remove parchment paper and weights; continue baking until lightly golden all over, 10 to 15 minutes more. Cool tart shell completely on a wire rack.
  • Heat olive oil in a medium skillet over medium heat. Add leeks and thyme and cook, stirring occasionally, until leeks soften and begin to brown, 10 to 15 minutes. Season with salt and pepper.
  • Sprinkle half of the cheese over the bottom of the tart shell, top with cooked leek mixture and sprinkle with remaining cheese. In a medium bowl, whisk together eggs, yolk, milk, cream, and a pinch of salt and pepper. Pour mixture over leeks and cheese. Bake until puffed and golden brown, 30 to 35 minutes. Transfer to a wire rack to cool 10 minutes before serving, or serve at room temperature.

All-purpose flour, for work surface
1/2 recipe Pate Brisee for Woven Dried-Fruit Tart
2 tablespoons extra-virgin olive oil
3 leeks, whites and light green parts only, halved lenthwise, sliced crosswise 1/4-inch thick
2 teaspoons fresh thyme leaves
Coarse salt and freshly ground pepper
1 1/2 cups freshly grated gruyere cheese
3 large eggs
1 large egg yolk
1/2 cup milk
1/2 cup heavy cream

LEEK AND CHEESE QUICHE

A fairly fast, surprisingly good quiche -- even quiche-doubters will like it!

Provided by MIZDEEGZ

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 8

Number Of Ingredients 10



Leek and Cheese Quiche image

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.
  • In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.
  • In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.
  • Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 15.7 g, Cholesterol 203.9 mg, Fat 39.4 g, Fiber 0.8 g, Protein 14.9 g, SaturatedFat 21.4 g, Sodium 358.6 mg, Sugar 2.6 g

2 tablespoons butter
2 cups sliced leeks
1 (9 inch) frozen pie crust, thawed
1 cup shredded Swiss cheese
¼ cup grated Romano cheese
1 tablespoon all-purpose flour
4 eggs
1 ¾ cups heavy cream
1 tomato, thinly sliced
salt and pepper to taste

LEEK QUICHE

We often have potluck breakfasts at my school. I came up with this leek quiche recipe so I could bring something different and filling to share. You can make it in the large pie version or in little tartlets. And if you want to make it vegetarian, just eliminate the sausage. —Kathryn Dampier, Quail Valley, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 14



Leek Quiche image

Steps:

  • Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large skillet, heat oil over medium-high heat. Add leeks and mushrooms; cook and stir until tender, 3-5 minutes. Add sausage and garlic; cook 1 minute longer. Remove from the heat. Sprinkle 1/2 cup cheese over crust. Top with sausage mixture and tomatoes. Whisk eggs, cream, sour cream, thyme, salt and pepper; pour over top. Sprinkle with remaining cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving. If desired, top with additional fresh thyme.

Nutrition Facts : Calories 395 calories, Fat 29g fat (14g saturated fat), Cholesterol 143mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

1 sheet refrigerated pie crust
1 tablespoon olive oil
1 cup chopped leek (white portion only)
1/2 cup chopped baby portobello mushrooms
3 frozen fully cooked breakfast sausage links, thawed and chopped
2 garlic cloves, minced
3/4 cup shredded Swiss or Gruyere cheese, divided
2 tablespoons chopped soft sun-dried tomato halves (not packed in oil)
3 large eggs
1/2 cup heavy whipping cream
2 tablespoons sour cream
2-1/2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper

GOAT CHEESE AND LEEK QUICHE

Best brunch quiche ever. Serve with fresh green salad.

Provided by Allyson

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h15m

Yield 6

Number Of Ingredients 10



Goat Cheese and Leek Quiche image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prick pie crust all over with a fork; place on a baking sheet.
  • Bake in the preheated oven until lightly golden, about 15 minutes. Remove crust and set aside to cool slightly; reduce oven temperature to 375 degrees (190 degrees C).
  • Bring a large pot of water to a boil and simmer leeks just until tender, about 7 minutes; drain thoroughly.
  • Whisk eggs, heavy cream, milk, chives, nutmeg, salt, and black pepper together in a bowl. Spread leeks evenly over bottom of pie crust; dot with goat cheese. Pour egg mixture over leeks.
  • Bake in the preheated oven until puffed, lightly browned, and a sharp knife inserted near the center comes out clean, 40 to 50 minutes. Remove to cool until warm or room temperature before serving.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 22.1 g, Cholesterol 129.3 mg, Fat 23.2 g, Fiber 2 g, Protein 8.8 g, SaturatedFat 10.1 g, Sodium 361.3 mg, Sugar 3.2 g

1 (9 inch) frozen single pie crust, thawed
3 leeks - white and light green parts only, halved lengthwise, and sliced
3 eggs
½ cup heavy whipping cream
½ cup milk
2 tablespoons chopped fresh chives
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon ground black pepper
2 ounces soft goat cheese, crumbled

LEEK AND BACON QUICHE

Provided by Food Network

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 12



Leek and Bacon Quiche image

Steps:

  • In a large bowl, combine the flour with butter, egg, salt and 1 tablespoon of the water. Mix lightly with your fingertips until pastry forms peasized pieces. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
  • Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as long as 3 days.
  • Cook bacon in a skillet over low heat until tender, not crisp. Add leeks, salt and pepper, and saute until leeks are soft and bacon is crisp, 7 to 10 minutes. Drain off excess fat, if any. Set aside.
  • Preheat the oven to 375 degrees F and arrange the rack in the middle of the oven. On a generously floured surface, roll pastry from center out, lifting pastry, turning it slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8inch thickness. Lightly butter and flour a 9inch pie pan and line with pastry, leaving about 1/4inch overhang for shrinkage. Pinch up excess pastry to form a rim and flute the edges. Prick the bottom all over with a fork.
  • Line pastry with a sheet of parchment or aluminum foil larger than the pan, and fill with pie weights, rice, or beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights, and spread the mustard over the bottom of the pastry. Lower the oven temperature to 325 degrees F.
  • In a bowl, beat the eggs lightly with the milk. Stir in bacon and cheese mixture. Pour the custard into the pie shell to within 1/4inch of the top of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving. Serve warm or room temperature.

1 1/3 cups flour
1/2 cup (1 stick) cold, unsalted butter, cut into 1/2inch cubes
1 egg
1/4 teaspoon salt
2 to 3 tablespoons iced water
1/2 pound slab bacon, cut into 1/2inch cubes
2 leeks, white and light green parts, chopped (about 2 cups)
1/8 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
3 eggs
1 1/2 cups milk
1/4 pound Gruyere cheese, grated (about 1 1/3 cups)

MINI LEEK QUICHES

Provided by Sandra Lee

Time 45m

Yield 24 pieces

Number Of Ingredients 9



Mini Leek Quiches image

Steps:

  • Preheat the oven to 350 degrees F.
  • Rinse the leeks in a bowl of water and strain. Set aside.
  • In a skillet over medium heat, add the butter. When it is melted, add the leeks and season with salt and pepper. Cook until they are soft and tender, 6 to 8 minutes. Remove from the heat, stir in the thyme, and let cool to room temperature.
  • Roll out each pie dough round onto a clean dry surface. Using a 2 1/4-inch biscuit cutter cut 12 rounds from each dough. Gently press the rounds into each of the mini muffin tins to form mini crusts.
  • In a large measuring cup, whisk the cream and eggs with the pumpkin pie spice and a generous pinch of salt and pepper.
  • Fill each muffin cup with 1 teaspoon of the cooled leeks and top with 1 teaspoon of the cheese. Cover the filling with the egg and cream mixture. Place the muffin tins onto cookie sheets and put them into the oven. Bake until the egg mixture has set and the quiches are lightly browned, 10 to 15 minutes. Let cool for 10 minutes before turning them out onto a wire rack. Serve warm.

1 large or 2 small leeks, white and light green parts only, finely chopped
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
2 sprigs fresh thyme, leaves only
1 (14-ounce) box refrigerated pie dough, 2 rounds
3/4 cup heavy cream
2 large eggs
1/8 teaspoon pumpkin pie spice
1/2 cup finely grated Gruyere cheese

LEEK QUICHE

I had a beautiful bunch of leeks from the farmers' market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche. The French version calls for lots of butter and cream or crème fraiche.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h30m

Yield Serves 6

Number Of Ingredients 10



Leek Quiche image

Steps:

  • Cut away the root and dark green leaves from the leeks and cut in half lengthwise. Run under cold water to remove sand. If the leeks are very sandy soak them for 15 minutes or so, then run under cold water again. Drain on paper towels. If the leeks are very fat, cut the halves in half again lengthwise, then cut in thin slices.
  • Preheat the oven to 350 degrees. Heat the oil or oil and butter over medium heat in a lidded skillet or saucepan and add the leeks and a pinch of salt. Cook gently, stirring, until they begin to soften. Turn the heat to medium-low, cover and cook gently until the leeks are very soft but not browned, stirring often, 10 to 15 minutes. If they begin to stick or brown, add a little more salt and/or a spoonful of water or wine. Stir in the garlic if using and cook for another 30 seconds to a minute, until fragrant.
  • Beat together the egg yolks and egg in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
  • Add salt (about 1/2 teaspoon), pepper and the milk to the eggs and whisk together. Spread the leeks in an even layer in the crust. Sprinkle the cheese in an even layer on top. Pour in the custard filling. Place in the oven and bake for 30 minutes, or until set and just beginning to color on the top.
  • Remove from the oven and allow to sit for at least 15 minutes before serving.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 430 milligrams, Sugar 4 grams, TransFat 0 grams

3 large leeks, about 1 1/2 to 1 3/4 pounds, white and light green part only
2 tablespoons extra virgin olive oil or 1 tablespoon each olive oil and butter
Salt to taste
1 garlic clove, minced (optional)
2 egg yolks
1 whole egg
1 Mediterranean pie crust (see recipe) or whole wheat yeasted olive oil crust
Freshly ground pepper to taste
3/4 cup milk (2% or regular)
3 ounces Gruyère, grated (3/4 cup tightly packed)

ASPARAGUS, LEEK, AND GRUYERE QUICHE

This spring brunch dish is made richer with Gruyere, an aged Swiss cheese with a nutty flavor that tastes great with eggs. Meanwhile asparagus adds a springtime element to the dish.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h15m

Number Of Ingredients 9



Asparagus, Leek, and Gruyere Quiche image

Steps:

  • Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
  • In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
  • Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

1 tablespoon butter
1 leek (white and light green parts only), halved and thinly sliced, then well washed
Coarse salt and ground pepper
1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
4 large eggs
1 1/4 cups half-and-half
Ground nutmeg
Our Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled
1 cup shredded Gruyere cheese (4 ounces)

LEEK, MUSHROOM & GRUYèRE QUICHE

A favourite of Good Food's associate food ed, this quiche just had to be on the site. Perfect comfort food

Provided by Barney Desmazery

Categories     Afternoon tea, Buffet, Dinner, Main course, Snack, Starter, Supper

Time 20m

Number Of Ingredients 8



Leek, mushroom & gruyère quiche image

Steps:

  • To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
  • Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  • While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
  • Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
  • While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

Nutrition Facts : Calories 561 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

25g butter
4 leeks, sliced and washed
250g pack chestnut mushroom, sliced
2 eggs
284ml double cream
140g gruyère, coarsely grated
280g plain flour
140g cold butter, cut into pieces

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