Best Leek Quiche with Potato Crust

Here’s my go-to leek quiche recipe, featuring a clever potato crust that’s both gluten-free and wonderfully crispy, filled with tender leeks and a creamy egg mixture that bakes up perfectly every time.

This quiche has become my weeknight dinner hero – it’s simple enough to pull together on busy evenings, but good enough to serve when friends come over. I often make an extra one to have for lunch the next day. Because let’s be honest, cold quiche might be even better than warm, don’t you think?

What Kind of Leeks Should I Use?

When shopping for leeks, look for ones that are firm with crisp, bright green leaves and white stalks that are at least 3 inches long. The smaller to medium-sized leeks (about 1.5 inches in diameter) are usually more tender and have a milder flavor than the larger ones, making them perfect for quiche. Since leeks grow in sandy soil, they need a good cleaning – slice them lengthwise and rinse between the layers under cool running water to remove any grit. For this recipe, you’ll only want to use the white and light green parts, as the dark green tops can be tough and bitter, but don’t throw them away – they’re great for making homemade stock.

Options for Substitutions

This quiche recipe is pretty adaptable and allows for several ingredient swaps:

• Gruyere cheese: If Gruyere is hard to find or too pricey, you can use Swiss cheese, Emmental, or even a sharp white cheddar. Each will give a slightly different but equally good flavor.
• Leeks: No leeks? Try using yellow onions or shallots instead. Just cook them until they’re soft and slightly sweet. Green onions can work too, but use about half the amount.
• Asparagus: You can swap asparagus with broccoli florets, green beans, or even sautéed mushrooms. Just make sure to cook them until tender-crisp before adding to the quiche.
• Half-and-half and milk: Feel free to use all whole milk instead of the milk/half-and-half combo. Or go richer with all half-and-half. For a lighter version, use all 2% milk.
• Fresh herbs: If you don’t have fresh thyme and chives, use dried thyme (1 teaspoon) and dried chives (1 teaspoon). Fresh parsley or basil can also work well here.
• Potato crust: The potato crust is pretty key to this recipe, but you can use sweet potatoes for a different twist. Just keep in mind they might cook a bit faster, so watch them carefully.

Watch Out for These Mistakes While Baking

The biggest challenge when making a potato-crusted quiche is ending up with a soggy bottom – to prevent this, make sure to slice your potatoes very thinly (using a mandoline if possible) and pat them completely dry before arranging them in the pan. A common mistake with leeks is not washing them thoroughly enough, as they often harbor sand and dirt between their layers – slice them first, then soak in cold water, allowing the grit to sink to the bottom. When preparing the filling, avoid the temptation to skip the step of pre-cooking your leeks and asparagus, as raw vegetables will release too much moisture during baking and make your quiche watery. For the best texture, let your eggs and dairy come to room temperature before mixing, and don’t overbake – the quiche is done when it’s just set but still has a slight wobble in the center, as it will continue to firm up while cooling.

What to Serve With Leek Quiche?

This savory quiche makes a perfect brunch or light dinner dish, and there are lots of tasty ways to round out your meal. A simple mixed green salad dressed with a light vinaigrette brings freshness and balances the richness of the quiche. For breakfast or brunch, try serving it with fresh fruit like berries or sliced melon, and maybe some crispy bacon on the side. If you’re having it for dinner, roasted cherry tomatoes or sautéed mushrooms make excellent sides that complement the leeks and Gruyere. You can also add a basket of warm crusty bread to soak up all those delicious flavors!

Storage Instructions

Keep Fresh: This leek quiche stays good in the fridge for up to 4 days when wrapped well or stored in an airtight container. The potato crust might soften a bit over time, but the flavor will still be great. It’s perfect for quick breakfasts or lunches throughout the week!

Freeze: You can freeze this quiche for up to 3 months! Let it cool completely, then wrap it tightly in plastic wrap and foil. Just keep in mind that the potato crust might be a bit softer when thawed, but it’ll still taste delicious.

Reheat: To warm up your quiche, pop it in the oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual slices for 1-2 minutes, though the oven method helps maintain a better texture in the potato crust.

Make Ahead: You can prep the potato crust and sauté the vegetables a day ahead. Store them separately in the fridge, then assemble and bake the quiche when you’re ready. This makes the day-of preparation much quicker!

Preparation Time	20-30 minutes
Cooking Time	55-70 minutes
Total Time	75-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 70-80 g
• Fat: 80-90 g
• Carbohydrates: 80-90 g

Ingredients

For the potato crust:

• 2 medium potatoes (like Yukon Gold or Russet)
• olive oil

For the vegetable filling:

• 1/4 tsp salt
• 2 tbsp olive oil (I use Bertolli Extra Virgin)
• 1/4 tsp black pepper
• 2 cups thinly sliced leeks
• 2 cups asparagus (cut into 1/2-inch pieces)

For the egg custard:

• 6 large eggs
• 1 cup milk (whole milk for richness)
• 1 tbsp fresh thyme leaves
• 1 tbsp chopped chives
• 1/4 tsp ground nutmeg (freshly grated for best flavor)
• 1/4 tsp black pepper
• 1 cup grated Gruyere cheese
• 2/3 cup half-and-half
• 1/4 tsp salt

Step 1: Prepare and Bake the Potato Crust

Preheat your oven to 425 degrees F.

Peel and slice the potatoes into 1/4 inch or thinner rounds.

Lightly oil a pie pan, then arrange the potato slices in the pan, overlapping slightly to form a crust, and place some smaller rounds along the edges.

It’s okay if the slices are not perfectly placed; you can adjust them after baking if needed.

Place the potato crust in the oven and bake for 20-25 minutes until the potatoes are cooked through and beginning to brown around the edges.

Once done, set aside and reduce the oven temperature to 400 degrees F.

Step 2: Saute the Vegetables

In a large sauté pan, heat 1-2 tablespoons of olive oil over medium heat until the oil is shimmering.

Add the leeks and asparagus, seasoning with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.

Sauté for 5-7 minutes or until the asparagus is bright green and tender-crisp.

Set aside once done.

Step 3: Prepare the Egg Mixture

In a large mixing bowl, whisk together the eggs, half and half, milk, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, chives, and thyme.

Ensure the ingredients are fully combined to create a smooth mixture.

Step 4: Assemble the Quiche

Carefully spread the sautéed asparagus and leek mixture over the cooked potato crust in the pie pan.

Sprinkle Gruyere cheese over the vegetable layer.

Pour the whisked egg mixture evenly over the top, allowing it to fill any gaps.

Decorate with extra asparagus, leeks, and thyme if desired.

Step 5: Bake the Quiche

Place the assembled quiche in the preheated 400-degree oven.

Bake for 35-45 minutes, or until the quiche is set in the center and a knife or toothpick inserted comes out clean.

The quiche will puff up and brown slightly.

If the center is taking longer to cook and the top is browning too much, cover loosely with foil and continue baking.

Let the quiche sit for 10-15 minutes before serving.

Enjoy your delicious potato-crusted quiche!