Leek Parmesan Quiche
This is the quiche recipe you didn't know you were waiting for. Buttery leeks, parmesan cheese, and aromatic thyme in a creamy, silky custard, all supported in a flaky, no-leak crust that doesn't need to be blind baked.
Servings 8
Ingredients
For the crust:
- 1 cup all-purpose flour
- 1/2 cup white whole wheat flour
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, cut into small cubes
- 7-8 tablespoons ice cold water
For the filling:
- 2 tbsp butter
- 2 cups leeks, chopped finely (white and pale green parts from 3-4 leeks)
- 1 cup heavy cream*
- 1/2 cup milk*
- 5 large eggs
- 2 tsp finely chopped fresh thyme, or 1/2 tsp dried
- Pinch freshly grated nutmeg
- 3/4 cup grated parmesan cheese*
- Salt and pepper
Instructions
Crust:
- Combine the flours and salt in the bowl of a food processor and process briefly to mix together. Add the butter and pulse until the mixture is mealy, with pea-sized lumps of butter. Add the ice water slowly, with the processor going, just until the dough begins to come together. Tip the dough out onto a floured surface, knead just a few times, then shape into a 6-inch round. Wrap in plastic and chill in the refrigerator for at least one hour.
- Unwrap the round and let it rest on a floured surface for about 10 minutes. Pound it a couple of times with the rolling pin so that it spreads out a little, then roll out into a 12-inch circle (for a 9-inch pan).
- Transfer the dough on your rolling pin to the quiche dish. Unroll the dough and let it sort of slump into the pan before carefully shaping it to fit snugly against the bottom and sides of the pan. Roll your rolling pin across the top to clear off the excess dough.
- Chill the crust while you prepare the filling, about 25 to 30 minutes.
Quiche Filling:
- Preheat the oven to 375°F.
- Melt the butter in small pan over medium-low heat. Add the chopped leeks and season generously with salt and pepper. Cook, stirring occasionally, until soft but not browning, about 15 minutes. Set aside.
- Whisk the heavy cream, milk, eggs, thyme, nutmeg, parmesan cheese, and about 1/4 tsp each salt and pepper in a medium bowl. Whisk until well combined.
- Spread leeks evenly over the base of the quiche shell. Pour the cream and egg mixture over the top.* (You might want to place shell in the oven on a baking sheet, then pour in the filling.) Bake at 375°F for 50 to 60 minutes, or until the custard is set but still a tiny bit jiggly in the middle. Serve while still warm.
Notes
*If you're going to be using all whole milk, or half-and-half, instead of heavy cream, you might want to up the grated Parmesan to a full cup.
*If you use a 9-inch tart pan instead of a pie pan, you will most likely have filling left over.