The rich, creamy, and satisfying flavors of this Potato Leek Quiche is going to make it your new favorite brunch dish! Buttery Yukon Gold potatoes and savory leeks are combined with a fluffy egg filling that's perfectly encased in a golden-brown crust. Serve this irresistible quiche for breakfast, dinner, or tea parties!
🥔 The Best Potato Leek Casserole
Quiche is a savory pie known for its creamy filling, typically made with eggs, milk or heavy cream, cheese, meat, seafood, and vegetables. This versatile dish originated in France, specifically in the region of Lorraine (hence the famous Quiche Lorraine).
Over time, quiches spread around the globe and have taken on many variations based on local tastes and ingredients. That’s where my easy Potato Leek Quiche comes in! This version features a mouthwatering mix of flavors and textures.
Yukon Gold potatoes provide a buttery texture and flavor to the quiche, and leeks add a delicate onion flavor. The cheese, whether Gruyere or cheddar, imparts a rich creaminess that perfectly complements the veggies.
You can serve this vegetarian Leek and Potato Quiche as part of a gourmet breakfast, brunch, lunch, or dinner spread. It's also ideal for meal prepping and special occasions like Mother's Day or spring celebrations, along with Vegan Cucumber Sandwiches, Crab Spinach Artichoke Dip, and Vietnamese Garlic Noodles. Not to mention, Potato Leek Quiche is a great way to pack in the veggies while still delivering a satisfying, hearty meal!
Why You'll Love It
- Easy: This Potato Leek Quiche recipe is incredibly straightforward to follow. Plus, you can make things even more convenient by using a store-bought crust.
- Flavorful: There are layers of complex flavors with the addition of simple pantry staple ingredients. Yukon gold potatoes, garlic, freshly shredded cheese, and half and half add richness and deliciousness to this irresistible quiche!
- Healthy: This vegetarian Potato Leek Tart is full of protein, healthy fats, vitamins, and minerals. It’s a great choice for a well-balanced snack or meal.
- Potatoes: I recommend Yukon Gold potatoes for their buttery texture and flavor. I prefer to remove the peel, but feel free to keep it on. Then slice on a mandolin (around 3mm thick) for uniform slices.
- Leeks: Use only the pale green and white parts. Leeks are notoriously dirty so make sure to clean them thoroughly to remove any hidden dirt or grit.
- Pie crust: You can use a store-bought crust like a frozen pastry sheet or ready-to-go pre-formed one. Most come in a set of 2, so use the second in my Butternut Squash and Mushroom Empanadas! If you have the time, you can also make your own pie crust.
- Half & half: This makes the quiche ultra-rich and creamy. You can also use heavy cream for a more indulgent option or whole milk for a lighter quiche.
- Cheese: You can use Parmesan, goat cheese, or feta, but I think Gruyere or sharp cheddar cheese work especially well in this quiche. Shred a whole block of cheese for better melting quality.
- Garlic: Adds a hint of warmth and a depth of flavor.
- Eggs: Eggs bind everything in the filling together and create a soft, tender, and light texture once baked.
- Butter: Used to sauté the leeks, adding a rich and indulgent flavor. Unsalted butter is preferred to control the salt level in the dish.
Substitutions & Variations
- Yukon Gold potatoes can be replaced with any type of potato. Russet Idaho or sweet potatoes are great options.
- Want a no crust option? Skip the pie crust and a make a frittata instead.
- Feel free to add your favorite meat like crab, crumbled bacon, tuna, salmon, pancetta, sausage, smoked salmon, or ham. Make sure to cook it first, if needed.
- Try incorporating different veggies like mushrooms, asparagus, spinach, or broccoli.
- For more individualized servings, make mini quiches in a muffin tin or parties and gatherings.
- The regular pie crust can be replaced with puff pastry for a lighter, flakier texture.
👩🏻🍳 How To Make Potato Leek Quiche
⬇️ Please scroll down to the recipe card to see full ingredient amounts and instructions.
STEP ONE: First, roast the sliced potatoes in a 400ºF for 10-15 minutes until a fork or knife meets little resistance. Then season with salt and pepper and let cool completely. Turn oven temperature down to 375ºF.
STEP TWO: While the potatoes are cooking, prepare the pie crust. If using a sheet of pie crust, roll out and fit into a greased baking dish. Poke the bottom and sides of the pie crust all over with a fork to dock.
This step is optional, but recommended. Line pie crust with parchment paper and pour pie weights in. Keep chilled in fridge until ready to bake.
Once oven reaches 375ºF, place pie crust in to bake for 10 minutes. Then carefully remove the parchment paper with weights and continue baking for 10 more minutes until lightly golden brown.
STEP THREE: Meanwhile, melt butter in a large skillet over medium heat. Add leeks with a pinch of salt and pepper, cooking for a few minutes until lightly softened.
Add garlic and stir for 30 seconds until fragrant. Then turn off the heat and season to taste. Let cool.
STEP FOUR: In a large bowl, whisk eggs, half & half, salt, and pepper until completely smooth and homogenous.
STEP FIVE: Place the pie crust on a baking sheet for easy transfer. Then line bottom with roasted potatoes, followed by cooked leeks and half the shredded cheese.
Slowly pour in whisked egg mixture and top with remaining cheese. Transfer Potato Leek Quiche to oven and bake for 35-40 minutes or until eggs puff up on the sides and the middle barely jiggles. If the pie crust is getting too dark, cover with foil or pie protectors. Let cool for 10 minutes before serving.
💭 Top Tips
- Clean the leeks: Cut off the root end and dark green tops, slice them lengthwise, and rinse the layers under running water for several minutes to remove any dirt or sand trapped between them.
- Blind bake the pie crust: Blind baking the pie crust is essential in preventing it from turning soggy as the leek and potato quiche bakes. Blind baking simply means baking the pie crust without any filling first to ensure a golden crispy and flaky crust.
- Pie weights: Use pie weights and a crust protector for an evenly-browned pie crust. Pie weights maintain the shape of the crust and prevent it from sliding or deforming. If you don't have pie weights, you can also use dried rice or beans.
- Keep the ingredients cool: Let the filling (potatoes and leeks) cool before adding them to the quiche to prevent scrambling the eggs.
- Use a baking sheet: Place the pie pan on a baking sheet for easy transfer and cleanup.
🥡 Storing & Freezing
Storing: Once cooled, store any leftover Potato Leek Quiche in an air-tight container in the fridge for up to 4 days.
Freezing: Slice the quiche and wrap individual slices, then store them in a freezer-safe bag or container for up to 3 months. Thaw slices overnight in the fridge before reheating.
Reheating: Reheat leek and potato quiche in the oven or air fryer at 325°F until warmed through. This should take about 15-20 minutes, but it’s best to keep an eye on it.
Make ahead: Since quiches are also excellent cold, this is a great recipe to make ahead of time. Once you’ve baked your potato leek tart, let it cool and store it about a day ahead of when you need it. You can eat it cold or warm it up. It’s up to you!
📖 Recipe FAQs
The main difference between a quiche and a frittata is the crust. Quiche has a pastry-style crust whereas a frittata is completely crustless. Another difference is that a frittata is usually cooked on the stovetop and finished in the oven, while a quiche is simply baked.
You’ll know your Potato Leek Quiche is done baking by inserting a knife into the center. If it comes out clean, it’s cooked through. You can also give the dish a gentle shake and look for the center to be set.
Although it’s not completely necessary to cook vegetables before adding them to the quiche, gently sautéing them can enhance their flavor and reduce any excess moisture.
There are two things you can do to avoid a Potato Leek Quiche with a soggy bottom. The first step is to blind-bake the crust before adding the filling. The next is to brush the crust with egg wash to create a barrier, preventing the crust from absorbing too much moisture.
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Potato Leek Quiche
- ½ lb Yukon Gold (yellow) potato about 1 large potato; peeled and thinly sliced
- 1 pie crust dough thawed (see notes)
- 1 tablespoon unsalted butter
- 1 leek pale green and white parts diced; about 1 cup
- 2-3 cloves garlic minced
- 5 eggs
- 1 cup (8 oz) half & half
- ½ cup shredded cheese Cheddar or Gruyere cheese recommended
- Kosher salt and pepper to taste
- Preheat oven to 400℉.
- Roast the potatoes. Line a baking sheet with foil and spray with oil. Lay potatoes out in a single layer without touching and spray tops with oil too.
- Bake for 10-15 minutes until fork-tender. Then toss with ¼ teaspoon salt and ¼ teaspoon pepper, then set aside to cool. Turn oven temperature down to 375℉.
- Prepare the pie crust. If needed, roll out thawed pie dough and fit into greased pie dish. Prick bottom and sides of crust with a fork. If you have pie weights, line pie crust with parchment paper and pour weights in. Chill in fridge until oven is ready.
- Once oven reaches 375℉, bake pie crust for 20 minutes. Remove parchment paper and pie weights halfway through.
- Cook the leeks. Meanwhile, melt butter in a large skillet over medium heat. Add leeks with ¼ teaspoon salt and ¼ teaspoon pepper. Cook for 3-4 minutes until softened, then add garlic and stir for 30 seconds. Turn off heat, season to taste, and let cool.
- Whisk the eggs. In a large bowl, whisk together eggs, half & half, 1 teaspoon salt, and ¼ teaspoon pepper for 1 minute until homogenous and frothy. Set aside.
- Assemble quiche. Place pie plate on top of a baking sheet for easy transfer. Then line potato slices into the bottom pie crust. Top with leeks and half shredded cheese. Slowly pour in egg mixture, then top with remaining cheese.
- Bake quiche for 35-40 minutes or until the edges are set and the middle is just set with little movement. If the pie crust is getting too dark, cover with foil or crust protectors. Then let cool 10 minutes before slicing.
- Pie crust: You can use a store-bought crust like a frozen pastry sheet or ready-to-go pre-formed pie crust. If you have the time, you can also make your own!
- Leeks: Use only the pale green and white parts. Leeks are notoriously dirty so make sure to clean them thoroughly to remove any hidden dirt or grit. Cut off the root end and dark green tops, slice them lengthwise, and rinse the layers under running water for several minutes to remove any dirt or sand trapped between them.
- Use pie weights and a crust protector for an evenly-browned pie crust. Pie weights maintain the shape of the crust and prevent it from sliding or deforming. If you don't have pie weights, you can also use dried rice or beans.
- Storing Leftovers: Once cooled, store any leftover Potato Leek Quiche in an air-tight container in the fridge for up to 4 days.