Leek and Gruyere Quiche

By khojnicki

Ingredients

• 1 refrigerated rolled pie crust
• 1 tbsp olive oil
• 2 large leeks, white and light green parts only, cut into 1/4" pieces
• Kosher salt and pepper
• 1/2 cup fresh flat leaf parsley, roughly chopped
• 6 large eggs
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1/4 tsp freshly grated or ground nutmeg
• 4 oz. Gruyere or sharp Cheddar cheese, grated

Details

Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

Heat the oven to 425 degrees F. Unroll the pie crust and place it in a pie dish. Place on a rimmed baking sheet and bake until lightly browned, 10-12 mins. Remove and reduce the oven to 375 degrees F.

Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks, season with salt and pepper, and cook, stirring occasionally, until just tender, 5-6 mins. Stir in the parsley and remove from heat.

In a large bowl, whisk together the eggs, sour cream, milk, nutmeg and salt and pepper. Stir in the leek mixture and the cheese.

Pour the egg mixture into the crust. Bake until just set and a knife inserted into the center comes out clean, 35-40 mins. Let rest for 5 mins before serving.