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Savory Spring Vegetable Quiche with Leeks, Peas & Gruyère

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A fresh and vibrant quiche featuring sautéed leeks, blanched peas, and nutty Gruyère cheese in a flaky homemade crust. Perfect for a quick, satisfying meal with seasonal spring vegetables.

Ingredients

Scale
  • 1 homemade or store-bought 9-inch pie crust
  • 2 medium leeks, white and light green parts only, thinly sliced and thoroughly cleaned
  • 1 cup fresh or frozen peas (about 150 grams)
  • 1 cup grated Gruyère cheese (about 100 grams)
  • 4 large eggs, room temperature
  • 1 cup heavy cream (240 ml)
  • ½ cup whole milk (120 ml)
  • 1 teaspoon fresh thyme leaves, finely chopped (optional)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon unsalted butter for sautéing leeks

Instructions

  1. Preheat the oven to 375°F (190°C) and position a rack in the lower-middle part of the oven.
  2. If using store-bought crust, unroll and gently press it into a 9-inch pie dish, letting excess hang over the edges. Chill in the fridge for 10 minutes. If homemade, roll out to about 12 inches in diameter.
  3. Blind bake the crust by lining it with parchment paper and filling with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake another 5 minutes until edges turn golden.
  4. Trim roots and tough dark greens off the leeks, slice thinly, and rinse thoroughly. In a skillet over medium heat, melt butter and sauté leeks for 5-7 minutes until softened and translucent. Season lightly with salt and let cool.
  5. Bring a small pot of salted water to a boil. Add peas and cook for 1-2 minutes until bright green and tender-crisp. Drain and plunge into ice water to stop cooking. Drain again and pat dry.
  6. In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and thyme leaves until smooth and slightly frothy.
  7. Spread sautéed leeks evenly over the cooled crust. Sprinkle blanched peas and grated Gruyère over the leeks. Pour the custard mixture gently over the filling without stirring.
  8. Bake the quiche for 35-40 minutes until the filling is just set but slightly wobbly in the center. Avoid overbaking.
  9. Let the quiche rest for at least 10 minutes before slicing to allow the custard to firm up.

Notes

Blind baking the crust is essential to prevent sogginess. Sauté leeks gently to bring out sweetness without browning. Blanch peas briefly and shock in ice water to preserve color and texture. Avoid overbaking the custard to keep it creamy. Refrigerate assembled quiche for 30 minutes before baking for even cooking if desired. Use fresh Gruyère for best melt and flavor.

Nutrition

Keywords: quiche, spring vegetables, leeks, peas, Gruyère, savory pie, homemade crust, easy dinner, brunch recipe

Find it online: https://yumyep.com/savory-spring-vegetable-quiche-recipe-easy-homemade-leeks-peas-gruy-e-re/