Ivory Garden Quiche with Leek & Cream
Ivory Garden Quiche with Leek & Cream is a delightful dish that will elevate any brunch or gathering. With its flaky crust and creamy filling packed with sautéed leeks, this quiche offers a perfect blend of flavors and textures that will impress your guests. Easy to prepare and endlessly adaptable, it’s a must-have dish for both special occasions and cozy family dinners.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Brunch
- Method: Baking
- Cuisine: French
Ingredients
Scale
- 1 pre-made shortcrust pastry
- 2 cups leeks (sliced)
- 1 cup heavy cream
- 4 large eggs
- 1 cup Gruyère cheese (grated)
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh thyme or chives (chopped)
Instructions
- Preheat oven to 375°F (190°C). Roll out the shortcrust pastry into a pie dish and prick with a fork.
- In a skillet, melt butter over medium heat and sauté sliced leeks until soft, about 5-7 minutes.
- In a bowl, whisk together eggs and heavy cream until frothy. Stir in grated cheese, sautéed leeks, salt, pepper, and herbs.
- Pour the mixture into the prepared pastry crust, spreading evenly.
- Bake for 30-35 minutes until golden brown on top and set in the middle. A toothpick should come out clean.
- Let cool slightly before slicing and serve warm or at room temperature.
Nutrition
- Serving Size: 1 slice (105g)
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 145mg
Keywords: Substitute leeks with shallots or green onions if desired. For added greens, consider incorporating spinach or kale into the filling. Leftover quiche can be stored in the refrigerator for up to three days or frozen for two months.