Leek Quiche Recipe With Goat Cheese

Weekend breakfast plans? Consider them upgraded. This goat cheese and leek quiche is your brunch game-changer—rich, creamy, and effortlessly gourmet. With a perfectly flaky crust and melt-in-your-mouth filling, it’s a guaranteed crowd favorite.

The Perfect Quiche

Quiche might seem like one of those fancy, complicated breakfast dishes, but spoiler alert—it’s shockingly simple. If you can whisk eggs, you can make a quiche.

Here’s the deal: prep your fillings (today we’re using sweet, caramelized leeks and tangy goat cheese), layer them into a flaky pie crust, pour in your egg mixture, and pop it in the oven. That’s it!

The result? A perfectly golden, creamy, savory goat cheese and leek quiche that tastes like it came straight from a bistro. Whether you’re hosting brunch or just treating yourself, this foolproof recipe will make you feel like a pastry chef in no time. Let’s bake!

The Building Blocks

For this simple leek quiche, we’ll use just seven ingredients. Jump down to the recipe card for exact measurements—this is just an overview!

• Pie Crust: We’ll start with a 9-inch frozen pie crust. Look for it in the freezer aisle near the desserts or pre-made pastries. Be sure to let it thaw before you start cooking. If you’re feeling fancy, you can go homemade (but store-bought works perfectly and keeps this recipe stress-free!).
• Leeks: To give the quiche the perfect ratio, you’ll need two medium leeks. Be sure to wash them thoroughly—those layers love to trap dirt!
• Butter: Grab a tablespoon of butter (or oil if you prefer) to cook the leeks.
• Salt: A pinch of salt enhances every single ingredient in this recipe.
• Goat Cheese: This soft, tangy cheese takes the quiche to gourmet territory. It perfectly complements the delicate sweetness of the leeks. (Bonus: goat cheese is naturally lower in lactose, making this quiche a bit friendlier for sensitive tummies.)
• Eggs: Three large eggs create the foundation for a rich, custardy filling. Always grab fresh eggs for the best results—local or free-range if you can!
• Half-And-Half: For that signature creaminess, we’re using half-and-half. No half-and-half? No problem! You can use heavy cream for extra richness or whole milk for a lighter option.

Making quiche Is Actually Really Easy

My favorite things about this dish are that 1) it’s quick to prepare (only 5 minutes!), and 2) it’s easy (like…stupid easy). Jump to the recipe card for the full printable instructions!

Step 1: Prep The Crust
Preheat the oven to 400°F (204°C). Prick the thawed pie crust all over with a fork, and then bake it (empty) for 15 minutes until it begins to brown. When finished, reduce the oven temperature to 350°F (176°C).

Step 2: Clean The Leeks
Cut the root and dark green parts off each leek, then cut them in half lengthwise. Slice them into ¼-inch thick half-moons. Transfer to a large bowl and cover with water. Swish around to clean out the dirt and drain!

Step 3: Sauté The Leeks
Heat butter or oil in a large sauté pan over medium to high heat. Add the leeks and salt, then cook until tender and bright green.

Step 4: Assemble The Quiche
Spoon the leeks into the pie shell, then dollop goat cheese over the leeks. In a separate bowl, whisk the egg and half-and-half, then pour it over the leeks.

Step 5: Bake The Quiche
Bake for about 45 minutes until the outside is completely set and the middle still jiggles a touch. Slice and enjoy!

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