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Potato and Leek Quiche is the perfect Spring dish for breakfast, brunch, Easter celebrations and everything in between.
This Potato and Leek Quiche is made with just that–potatoes and leeks–we roast them for the best flavor and also add plenty of sharp white cheddar to seal the deal. I hate to say this because I have other quiche recipes on my website but this is the best quiche I’ve ever made. It’s perfectly seasoned and the flavors are made for each other. Let’s make it!
Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Ingredients
What will you need to make potato and leek quiche?
- Store-bought pie crust dough: Trader Joe’s is my favorite! It has the best flavor and comes out great every time.
- Eggs
- Whole milk
- White cheddar: Trader Joe’s has another one of my favorites here, their Unexpected Cheddar is so good and is what I used in this recipe.
- Gold potatoes
- Leeks
- Butter/oil
- Salt, pepper, garlic powder and paprika
- Parsley for topping is optional
How do you make potato and leek quiche?
Using Trader Joe’s store-bought pie crust makes this recipe come together quicker and tastes just as delicious as homemade.
Preheat oven to 450F to blind bake the crust and roast the veggies.
Trader Joe’s pie crust are in the freezer section so you’ll need time to thaw the crust before assembling the quiche. Even when fully thawed, sometimes the crust cracks but it can easily be pressed back together with your hands. Drape the quiche crust over a greased 9-inch pie baking dish and press it around the inside edges of the dish.
Press together any cracks as you go.
You will need two baking sheets to roast the potatoes and the leeks and you can do this at the same time as you blind bake the crust if you have room in your oven.
The easiest way to thinly slice potatoes is to use a mandolin. They will all be perfectly even! I used the one I linked on the #2 setting and it was perfect. The potato slices are about 1/4 inch thick.
How to wash leeks
You want to make sure to wash leeks thoroughly as they can house gritty dirt in between all those layers. The best way to make sure all the dirt is removed is to slice them and place in a large bowl of cold water so the leeks can float all over the top. For more visuals, check out this video!
Swish the leeks around with you hands a little to encourage dirt to fall to the bottom of the bowl. Separate any layers that are still stuck together. Then remove the leeks from the top of the water with a small strainer. Place the leeks on a baking sheet lined with parchment paper and drizzle with olive oil and sprinkle with salt and pepper.
Assembling the quiche
Beat the eggs with milk and seasonings. I just use whole milk instead of the classic addition of cream and this quiche is to die for. So if you have ever wondered if you can replace cream with milk in a quiche recipe, the answer is YES. It’s fine. And good. Next, arrange the roasted potatoes, leeks and grated cheddar on top of the hot pie crust. Then pour the eggs over the filling.
Reduce oven temp to 350F and bake for 40-50 minutes, until the quiche is puffed up a bit, doesn’t jiggle and a toothpick inserted in the center comes out clean. Allow quiche to cool for about 15 minutes before slicing.
Quiche FAQ’s
How to avoid a soggy bottomed quiche
If you’ve ever made a quiche that looked beautiful upon removing from the oven, only to discover the bottom part of the crust was soggy and almost raw seeming, that can be so disappointing. We avoid that in this recipe by blind-baking the crust. All this means is you bake the crust before adding the fillings to make sure that the bottom can hold up well enough to the wet filling without getting soggy.
Can you substitute milk for cream in quiche?
As I mentioned above, I personally think that it is fine to substitute with milk. This recipe only calls for regular whole milk and the quiche has great texture and flavor. There are some super technical cooking people out there that may disagree but I say go for it.
Tried this recipe?
If you try this recipe, please consider leaving a comment/rating below and let me know how it went. I’d love to hear from you! You can also connect with me on Instagram and Pinterest.
More savory breakfast recipes
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SWEET POTATO BREAKFAST HASH
EASY BREAKFAST QUESADILLAS
Potato and Leek Quiche
5 Stars4 Stars3 Stars2 Stars1 Star
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
UnitsScale
- 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
- Preheat oven to 450F.
- 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.
- 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.
- Blind bake the crust for 15 minutes.
- While the potatoes, leeks and crust bake, whisk the eggs with the milk and seasonings.
- Arrange roasted potatoes and leeks in the bottom of the baking dish and add the cheese.
- Pour in egg mixture and reduce oven temperature to 350F and bake for 35-50 minutes.
- 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.
- 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.
