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Potato and Leek Quiche

potato and leek quiche with a slice removed and on a plate
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5 from 1 review

This delicious Potato and Leek Quiche is sure to become a favorite. You’ll love its flavor, texture and guests will too. 

  • Author: Becky Schmieg
  • Prep Time: 30
  • Cook Time: 50
  • Total Time: 1 hour 20 minutes
  • Yield: 6-8 slices 1x
  • Category: breakfast
  • Diet: Vegetarian

Ingredients

Units Scale
  • 1 store-bought pie crust, thawed (I prefer Trader Joe’s)
  • 2–3 small/medium gold potatoes, peeled and thinly sliced 1/4 inch thick (2 cups)
  • 1 leeks, cut into half-moon slices about 1/2 thick
  • 1 1/4 cup grated white cheddar cheese
  • 10 large eggs
  • 3/4 cup whole milk
  • 1 tsp salt, plus more for sprinkling on veggies
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • heavy pinch of paprika
  • Oil/butter

Instructions

  1. Preheat oven to 450F. 
  2. Arrange sliced potatoes and sliced leeks on two different baking sheets. Drizzle with a little olive oil, sprinkle with a little salt and pepper. Cook for 10-15 minutes, until potatoes are tender and leeks are just beginning to brown.sliced leeks and thinly slice potatoes on two baking sheets
  3. Grease a 9-inch baking dish with butter. Lay the quiche crust across the pie dish and press crust into the bottom and sides of the dish. Prick the crust all over with a fork many times.quiche crust that has been pressed into a pie dish and is ready for baking
  4. Blind bake the crust for 15 minutes. 
  5. While the potatoes, leeks and crust bake, whisk the eggs with the milk and seasonings.eggs and milk being whisked in a mixing bowl
  6. Arrange roasted potatoes and leeks in the bottom of the baking dish and add the cheese.roasted potatoes, leeks and white cheddar cheese in the bottom of hot pie crust
  7. Pour in egg mixture and reduce oven temperature to 350F and bake for 35-50 minutes.
  8. Start checking the quiche at 35 minutes. It’s done when it puffs up, no longer jiggles and a toothpick inserted in the center comes out clean.potato and leek quiche just out of the oven before slicing
  9. Top with fresh parsley for serving if desired.

Notes

Pie dish – My pie dish is about 2 inches deep for reference. 

Leeks – make sure leeks are washed thoroughly. I have more information about how to do this in the blog post. 

Find it online: https://www.figjar.com/potato-and-leek-quiche/