Classic Leek and Cheese Quiche

Quiche is our favorite dish for a simple brunch, lunch or supper, and it’s so easy to make with our prepared pie shell. What follows is a basic recipe to which you can add everything from crumbled bacon to sautéed greens to steamed asparagus.

Makes one 9-inch quiche to serve 6

A spring version of this classic quiche adds sauteed raab to the custard filling.

1 Grand Central U-Bake Pie Shell*

2 tablespoons olive oil
1 large sliced leek, white and light green part only
1/4 cup diced white onion
1 shallot, finely chopped
1 clove garlic, finely chopped
Salt

4 eggs
1/2 cup cream
1 cup milk
5 ounces grated gruyere or Swiss cheese
1 teaspoon kosher salt
1 teaspoon black pepper

Blind bake pie shell
Preheat oven to 375°F.  Use fork to dock, or poke small holes in, bottom of shell.  Cover with piece of parchment paper or tin foil and fill shell with 3-4 cups of dried beans. Place in middle of preheated oven and reduce temperature to 350°F. Bake for 25 minutes.  Remove shell from oven and carefully remove parchment or foil liner and beans. Return empty shell to oven for about 5 minutes and bake until lightly golden.

Saute the vegetables
Heat the oil in a saute pan or skillet over medium heat, add the onion and a generous pinch of salt, and saute for 3-5 minutes. Add the leeks, shallots, and garlic and continue sautéing until the onion is lightly caramelized and the leeks are tender, about 10 minutes. Let the mixture cool, then spread it evenly over the crust.

Make custard and fill pie shell
Whisk eggs, milk and cream together with salt and pepper. Fold in grated cheese and pour mixture into shell.  Pour the custard over the leeks and any additional ingredients.

Bake
Turn oven down to 325°F and bake on center rack for about 35-45 minutes or until custard is set.  Rotate pan halfway through baking time to ensure even color.

*Pie shells are sold in our U-bake freezer at Grand Central Bakery; visit the bakery or order from our online store for pick up.