Broccoli Leek Quiche
Elevate your brunch table with this savory and satisfying Broccoli Leek Quiche! Featuring a buttery pie crust filled with tender broccoli and sautéed leeks, this dish combines earthy vegetables with the creamy richness of a Gruyère-infused custard. A hint of nutmeg enhances the depth of flavor, while the golden, cheesy topping provides a delightful finishing touch. Perfect for breakfast, lunch, or dinner, this quiche is a versatile meal that’s easy to prepare and impressive to serve. Whether you’re hosting a weekend gathering or meal-prepping for the week, this recipe is sure to become a favorite. Bake it to perfection and enjoy warm or at room temperature! Keywords: broccoli leek quiche, savory pie recipe, vegetarian quiche, brunch ideas, Gruyère cheese recipes.
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Recipe Information
Ingredients
- 1 store-bought or homemade Pie crust
- 2 cups Broccoli florets
- 2 medium-sized Leeks
- 1 tablespoon Olive oil
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 1 cup Gruyère cheese, grated
Instructions
Preheat your oven to 375°F (190°C). If using a homemade pie crust, prepare it according to your recipe and press it into a 9-inch pie dish. Prick the bottom with a fork and set aside.
Chop the broccoli florets into small, bite-sized pieces. Clean and finely slice the leeks, using only the white and light green parts.
Heat olive oil in a large skillet over medium heat. Add the leeks and sauté for 3-4 minutes until softened and fragrant. Add the broccoli to the pan, cook for an additional 3-4 minutes until tender but still bright green. Remove from heat and let cool slightly.
In a medium mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg until well blended.
Sprinkle half of the grated Gruyère cheese over the bottom of the prepared pie crust. Spread the broccoli and leek mixture evenly on top of the cheese.
Pour the egg mixture over the broccoli and leeks, ensuring it is evenly distributed. Sprinkle the remaining Gruyère cheese on top.
Place the quiche in the preheated oven and bake for 40-45 minutes, or until the filling is set and the top is golden brown. If the crust starts to brown too quickly, cover the edges with aluminum foil.
Remove the quiche from the oven and allow it to cool for 10-15 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1118 mg | 372% | |
| Sodium | 3084 mg | 134% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 21.6 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1610 mg | 124% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 971 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
