Leek & Onion Quiche

by Rachel on February 21, 2013

Leek & Onion Quiche

This is by far my favorite quiche. I’m not sure what about it pulls at my heartstrings so profoundly. Perhaps it is its sheer simplicity. Perhaps it’s because I love onions and leeks. Perhaps it’s just that good.

Leek & Onion Quiche (serves 6)

  • 2 teaspoons olive oil
  • 1 tablespoon butter
  • 1 ½ cups Vidalia or Maui onion, diced
  • 2 leeks cut lengthwise and then sliced
  • 3 eggs, lightly beaten
  • ½ cup heavy cream
  • ½ cup half & half
  • ½ teaspoon white pepper
  • 1 teaspoon salt
  • 1 ¼ cups Gruyere/Swiss Cheese, grated
  • 1 prepared uncooked piecrust (defrost the crust according to package instructions)

Preheat oven to 350 degrees.

Heat olive oil in a small skillet over medium heat. Add the onion and leeks and sauté until soft, at least 12 minutes. Take the onion/leek mixture off the burner and allow it to cool slightly.

In a mixing bowl mix together the eggs, cream and half & half. Add the salt and white pepper.

Put the defrosted piecrust into your pie pan. Press the crust into the pan. Bake the piecrust for 12 minutes. The crust should just start to bubble, but not brown. Remove. Lower oven temperature to 325 degrees.

Gently mix the grated cheese and cooled onion/leeks into the egg/cream mixture. Pour into the lightly baked piecrust. Return the quiche to the oven and bake at 325 degrees until the quiche is set. This should take 45-55 minutes, depending on your oven. About halfway through the cooking cycle I place a piece of foil loosely over the top of my quiches to keep the crust from browning before the inside of the quiche is done. I stick a knife into my quiche to test if it is cooked through. Serve quiche warm, or cool to room temperature, refrigerate, and serve later at room temp.

{ 1 comment… read it below or add one }

Dorothy August 13, 2014 at 1:27 pm

Love these recipies, nice, easy, fresh and enjoyed all

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