Best Leek Quiche with Potato Crust

Ingredients

• 2 potatoes (sliced very thinly, preferably with a mandoline, and patted dry)
• 2 tbsp olive oil (split; plus extra for the crust)
• 2 cup asparagus (tough ends removed, cut into 1-2 inch pieces (about 2/3 of a bunch))
• 2 cup leeks (thinly sliced white and light green parts only, roughly 2 leeks)
• 0.5 tsp salt (split)
• 0.5 tsp black pepper (split)
• 6 eggs (room temperature)
• 0.25 tsp ground nutmeg
• 1 cup gruyere cheese (heaping, grated)
• 0.666 cup half-and-half (room temperature)
• 1 cup milk (whole or 2% works, room temperature)
• 1 tbsp chopped chives (generous amount)
• 1 tbsp fresh thyme leaves

Steps

1. 1

   Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or tart pan with olive oil.

2. 2

   Arrange the thinly sliced and dried potatoes in the prepared pan, overlapping them slightly to cover the bottom and sides to create a crust. Brush the potatoes lightly with olive oil.

3. 3

   Bake the potato crust for 15-20 minutes until the edges are golden and crispy. Remove from the oven and set aside.

4. 4

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced leeks and asparagus pieces.

5. 5

   Season the vegetables with half of the salt and pepper. Sauté for 5-7 minutes until the vegetables are tender-crisp and the leeks are soft. Remove from heat and let cool slightly.

6. 6

   In a large mixing bowl, whisk together the 6 eggs, half-and-half, milk, ground nutmeg, and the remaining salt and pepper until well combined.

7. 7

   Stir in the grated Gruyere cheese, chopped chives, and fresh thyme leaves.

8. 8

   Spread the sautéed leeks and asparagus evenly over the pre-baked potato crust.

9. 9

   Pour the egg and cheese mixture over the vegetables in the crust.

10. 10

    Reduce oven temperature to 375°F (190°C). Bake the quiche for 30-35 minutes, or until the filling is just set but still has a slight wobble in the center.

11. 11

    Remove from the oven and let the quiche rest for at least 10 minutes before slicing to allow it to firm up.

Notes

To prevent a soggy bottom, ensure potatoes are sliced very thin and patted completely dry before baking. For the best custard texture, use room temperature eggs and dairy. The quiche can be frozen for up to 3 months; reheat in a 350°F oven for 15-20 minutes to maintain the crust's texture.

Nutrition per serving

• main
• brunch
• gluten-free
• vegetarian
• baked
• spring
• quiche