How to Make Cheddar and Leek Quiche

Have you ever tried a cheddar and leek quiche? You’re in for a treat! The flavors are absolutely incredible & my fiance said it was an 11/10 score for brunch! I will be making this again for him soon since he loves it so much. I used coconut milk in my recipe but you can certainly use heavy cream instead. If you don’t have leeks you could substitute onions or finely chopped broccoli & it would still be delicious. Want some meat in your quiche? Try adding chunks of ham, sausage, or bacon to this recipe! Not a cheddar fan? Try it with gruyere or mozzarella instead. I’ll be posting more quiche recipes for you to enjoy. If you have any requests please let me know in the comments! I’m always looking for new things to cook!

Ingredients (serves 4)

1 pre-baked pie crust
1 leek thinly sliced (about one cup)
1/2 tsp salt for simmering the leek slices
3/4 cups water for simmering the leek slices
4 large eggs
1 cup coconut milk (you could use heavy cream instead)
1 cup shredded cheddar cheese (medium cheddar is ideal)
1 tsp Italian seasoning
1/4 tsp salt
1/8 tsp nutmeg
1/16 tsp fresh ground pepper (a few turns of the grinder or you could use regular ground pepper)
1/4 tsp garlic powder
1/2 tsp sugar
1/8 tsp cayenne pepper
1.5 tbsp softened butter

Instructions

1. Pre-heat oven to 375°
2. Simmer the leek slices on low in 3/4 cup water with 1/2 tsp salt until tender, turn up heat and boil off any remaining water, set aside to cool
3. Pour all ingredients including leeks into a medium sized bowl and stir making sure cheese and butter are broken up and not in huge chunks
4. Pre-baked pie crust should still be in it’s pie dish or fluted quiche pan, place this onto a baking sheet
5. Pour filling into crust
6. Place quiche on lower third oven rack and bake for 35 minutes
7. Let quiche cool for 15 minutes before serving
8. garnish with fresh parsely & sprinkle with paprika

Tips: This cheddar and leek quiche is super easy to make & you can make the filling while the pie crust is pre-baking! You can refrigerate this overnight and then heat it up again the next day. Simply pre-heat the oven to 375° with the quiche in it (put quiche into the cold oven as it pre-heats) and it will taste just as delicious the next day! One more tip – I like to set aside a few pieces of the sauteed leeks to place on top after I have poured the filling – this makes it look prettier!