Leek & Parmesan Quiche Recipe | Yummly
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Leek & Parmesan Quiche

Interesting Person: "Sooooooo goooooood. This was my second time makin…" Read More
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  • 1 pie shell (frozen 9-inch, best quality, such as Wholly Wholesome brand from Whole Foods)
  • 1 1/2 tablespoons butter
  • 1 cup leeks (finely chopped, white and light green parts only, from 1-2 leeks)
  • 1 1/2 cups heavy cream
  • 4 large eggs
  • 2 teaspoons chopped fresh thyme (finely, or 1/2 teaspoon dried)
  • 1 pinch ground nutmeg
  • 1 1/4 cups parmigiano (grated, Reggiano)
  • salt
  • freshly ground black pepper
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    NutritionView More

    Sodium23% DV560mg
    Fat57% DV37g
    Protein24% DV12g
    Carbs5% DV16g
    Fiber4% DV1g
    Calories440Calories from Fat330
    Total Fat37g57%
    Saturated Fat19g95%
    Trans Fat
    Calories from Fat330
    Total Carbohydrate16g5%
    Dietary Fiber1g4%
    Vitamin A25%
    Vitamin C4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Interesting Person a month ago
    Sooooooo goooooood. This was my second time making it and I always use a homemade pie crust. This time, I was out of heavy cream so I used part coconut milk and part regular milk I was also out of nutmeg, so I left it out, but next time I will run to the grocery store, because it really does taste better with the nutmeg.
    Sharon Clark 2 years ago
    The custard part of this was delicious, I used three leeks and it was too much leek but that’s on me. I would make this again.
    Alyssa 2 years ago
    This is easily the best thing I’ve ever baked. Thank you for this wonderful recipe
    Ellie Loran 2 years ago
    Did it without the crust and with whole milk instead of cream for a healthier option and turned out great!
    Great! I mixed Parmesan and gruyere.. it was incredibly easy and delicious!
    Tanya 2 years ago
    Delicious. I have made this three times. And when I don’t have a pie base, I just fry it all gently in a non-stick frypan. Heavenly.
    Dotti Teeve 3 years ago
    I loved it. As a matter of fact I’ve got one in the oven right now. This is by far one of the best recipes I’ve ever tasted. I’ve been making 1 to 2 a week. I live alone, so that’s a lot of quiche for one person.
    Delicious and so creamy. I have made it with a variety of vegetables, cheeses, and meats, too. The 4 eggs, parm cheese, and heavy cream base work for any quiche variety. Baked the pie crust first and then using a pie ring once the filling is added works perfectly. Thank you so much for sharing this perfect recipe!!
    Tiffany S. 4 years ago
    I want to completely love this recipe but ultimately it came out just so so. The crust seemed to burn for the recommended amount of cook time yet the filling didn't seem quite as set as it should have been. I tried to make it a second time with similar results...almost delish but something a little off.
    Anita M. 5 years ago
    Have made this 4 times, and it is awesome! Pre-baking the crust is a must. Tempting to add stuff, but as is, the filling almost spills over the edge. However I have added shredded baby spinach along with the leeks and that was fine. Will make it again an again.