Potato Leek Quiche

5 from 2 votes

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!

Prep Time 1

Cook Time 10

Cool Time 10

Total Time 1 20

Servings servings

Calories 238

Author Jessica Kwon

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition