Get ready for a flavor explosion with our Leek and Goat Cheese Quiche Recipe! Delicate leeks sautéed to perfection, tangy goat cheese melting into a creamy dream, and all nestled in a buttery, flaky crust. This easy recipe is not just fantastic, it's fan-freaking fantastic. Your taste buds won't want to miss this!
A leek and goat cheese quiche is a versatile dish that can be enjoyed throughout the year, however, leeks are often in their prime during the cooler months of fall and winter, making this quiche a comforting option when the weather starts turning cooler. Quiches are commonly associated with brunches, light lunches, and gatherings, making them particularly popular during holidays, weekends, and special occasions. The combination of fresh leek and goat cheese offers a sophisticated twist to a traditional quiche and appeals to those seeking a more unique flavor profile.
The versatility of this dish allows for adaptations with seasonal ingredients, such as incorporating fresh herbs, or vegetables to make it more appealing during warmer months.
In essence, while the leek and goat cheese quiche might experience varying degrees of popularity throughout the year, its adaptability ensures that it remains a delicious quiche option for those who appreciate its distinctive flavors and luxurious texture, regardless of the season.
I was inspired to share one of my quiche recipes with you after sharing my delicious salmon frittata!
- medium leeks
- large eggs
- unsalted butter
- whole milk
- heavy cream
- mild goat cheese
- pie crust
See the recipe card for quantities.
Adjust the oven rack to the middle of the oven and preheat the oven. Saute' the leeks in butter over medium heat in a large sauté pan until soft.
Whisk all the remaining ingredients except the goat cheese in a medium bowl. Spread the goat cheese and leek mixture evenly over the bottom of the warm pie crust.
Set the shell on a baking sheet in the oven. Pour the custard mixture over the leeks.
Bake until lightly golden brown and a knife comes out clean.
Substitutions and Variations for a Leek Quiche
There are many ways to "spice" up this recipe for a leek and goat cheese quiche:
- Gluten-free - you can use a gluten-free pie crust. I have used this one successfully and it is what is being shown in the pictures!
- Milk - I have substituted almond milk for whole milk and it won't change the consistency or the flavor.
- Herbs - You can add thyme or basil to the recipe.
- Bacon - Add cooked bacon to the base of this recipe. It will add a bit more salty tang to the quiche.
- Spicy - If you like spice, add some chili flakes to the custard.
- Food Processor - You can chop the leeks in a food processor however, I prefer to just slice them against the grain. Always make sure you wash the leeks thoroughly.
- Tart Pan - While I do not use a tart pan, you can use one. It will make it easier to remove if the tart pan has a removable bottom.
- Pie Crust - When I use pie crust that is pre-made and rolled from the grocery store, I will blind bake it by placing it into a 350-degree oven, weighted with pie weights for approximately 15 minutes. Just to start cooking the dough.
Storage for this Goat Cheese Quiche
Store the cooled quiche by covering it with either plastic wrap or aluminum foil and then placing it into the refrigerator. The quiche will last for up to four days. It can either be warmed up in the microwave or served at room temperature after storage.
I use a pre-made pie shell or rolled pre-made pie crust dough. I also use gluten-free pie dough that I purchase at Whole Foods. If you would prefer to make one from scratch, this recipe is a good one.
If you are not purchasing a pre-made already cooked pie crust, then the best way is to take your dough and place it into a pie pan. Take pie weights and place them on the dough. Blind bake the pie dough as directed. Let the pie crust cool slightly before adding the egg custard and other ingredients.
Yes! You can gently warm the quiche in an oven on a low temperature or in the microwave.
Yes! I typically make a quiche the day before serving. However, I do make them up to a week ahead and freeze them. I will let them gently defrost in the refrigerator before re-warming them in the oven.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with [this recipe]:
Leek and Goat Cheese Quiche Recipe
- 2 leeks medium, washed thouroughly and cut into ½ inch dice (about 2 cups)
- 2 tablespoon unsalted butter
- 2 large eggs
- ¾ cup whole milk
- ¾ cup heavy cream
- ½ teaspoon sea salt
- ½ teaspoon ground white pepper
- pinch of nutmeg
- 4 oz mild goat cheese broken into ½ inch pieces
- 1 9 inch pie shell partially baked until light golden brown, 5-6 minutes
- Adjust the oven rack to the center position.
- Preheat the oven to 375℉.
- Saute' the white parts of the leeks in butter over medium heat until soft, about 5-7 minutes.
- Meanwhile, whisk all the remaining ingredients except goat cheese in a medium bowl.
- Spread the goat cheese and leeks evenly over the bottom of the warm pie shell and set the shell on an oven rack.
- Pour in the custard mixture to ½ inch below the crust rim.
- Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean and the center feels set but soft like gelatin, about 32-35 mnutes.
- Transfer the quiche to a rack and cool.
- Serve warm or at room temperature.