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Swiss and Leek Quiche

  • Author: Heirloomed Collection
  • Yield: 6 servings 1x


This quiche is a unique take on a classic. We guarantee it will be a hit at your breakfast table.


For the Crust
  • 1 1/2 cups flour
  • 3/4 cup Crisco
  • Dash of salt
  • 5 TBSP water
For the Filling
  • 5 large eggs, beaten
  • 1 cup heavy cream
  • 12 leeks, sliced into medium rings
  • 4 green onions, chopped
  • 1 cup shredded Swiss cheese
  • 1 tsp coarse ground pepper
  • 1/4 tsp kosher salt
  • 5 sprigs fresh thyme


For the Crust
  1. Mix flour / salt / shortening with fork – stir in water and turn into waxed paper shape in ball and set in refrigerator for 15 minutes. Turn onto floured base and roll. Makes 2 9″ shells or 1 top & bottom shell (click here for full recipe )
For the Filling
  1. Preheat oven to 375 degrees F. Beat eggs with whisk until well blended. Add cream, salt, and pepper. In the bottom of your pie crust layer half of your chopped leeks + green onions, and then layer shredded swiss cheese. Layer once more, leeks, onions and cheese. Pour egg and cream mixture into the pie crust. Garnish with sprigs of thyme. Bake for 35 minutes until egg mixture is firm and the top is golden. Cut and serve warm. Enjoy!