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Caramelized Leek Quiche

This caramelized leek quiche is an ideal recipe to make for a brunch or picnic.

  • yield: Makes one 9-inch tart

Ingredients

  • All-purpose flour, for work surface
  • 1/2 recipe Pate Brisee
  • 2 tablespoons extra-virgin olive oil
  • 3 leeks, whites and light green parts only, halved lenthwise, sliced crosswise 1/4-inch thick
  • 2 teaspoons fresh thyme leaves
  • Coarse salt and freshly ground pepper
  • 1 1/2 cups freshly grated gruyere cheese
  • 3 large eggs
  • 1 large egg yolk
  • 1/2 cup milk
  • 1/2 cup heavy cream

Directions

  1. Step 1

    On a lightly floured surface, roll out dough to a 12-inch circle. Fit dough into a 10-inch round fluted tart pan with a removable bottom, pressing into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over to create an edge that extends 1/4-inch above the pan. Lightly prick bottom of dough all over with a fork. Chill until firm about 30 minutes.

  2. Step 2

    Preheat oven to 375 degrees. Line bottom of dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 30 minutes. Remove parchment paper and weights; continue baking until lightly golden all over, 10 to 15 minutes more. Cool tart shell completely on a wire rack.

  3. Step 3

    Heat olive oil in a medium skillet over medium heat. Add leeks and thyme and cook, stirring occasionally, until leeks soften and begin to brown, 10 to 15 minutes. Season with salt and pepper.

  4. Step 4

    Sprinkle half of the cheese over the bottom of the tart shell, top with cooked leek mixture and sprinkle with remaining cheese. In a medium bowl, whisk together eggs, yolk, milk, cream, and a pinch of salt and pepper. Pour mixture over leeks and cheese. Bake until puffed and golden brown, 30 to 35 minutes. Transfer to a wire rack to cool 10 minutes before serving, or serve at room temperature.

Source
The Martha Stewart Show

Reviews (5)

  • 8 Nov, 2011

    This recipe is amazing. I add some ground nutmeg to the egg mixture to add another layer of flavor. Really delicious.

  • 20 Mar, 2011

    I've made this quiche many times and each time i only get one piece if i'm lucky because it goes so quick. My boyfriend loves it, he said it's one of his favourite things i cook. I sometimes add chesse into the pastry crust it's really good.

  • 22 Jul, 2010

    Great quiche I have made it many times. Needs more thyme. I have made with another teaspoon of thyme and 1 more egg white as well, a bit shallow in crust. Super delish! Great with shallots and swiss cheese too.

  • 28 Apr, 2010

    This quiche is awesome, I made it with a whole-wheat crust and used 6 individual tart pans instead for a really nice presentation with a side salad. Definitely will make again.

  • 28 Apr, 2010

    This quiche is awesome, I made it with a whole-wheat crust and used 6 individual tart pans instead for a really nice presentation with a side salad. Definitely will make again.