Potato and Leek Quiche
A good meatless quiche is equal parts hearty and elegant, and this vegetarian leek and potato quiche delivers both.
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Leeks and shredded potatoes are folded into a rich, savory custard with cheddar. Baked in a crust until golden, it’s the kind of recipe that works just as well for a weekend brunch as it does for a simple dinner. Serve it warm or at room temperature with a crisp salad on the side.
If you love this recipe, try my easy spinach crepes and smoked salmon and avocado salad.
Why You Should Make This
Ingredients Notes
- Pie Crust: A premade pie crust makes this a relatively simple recipe, feel free to use your favorite homemade or store-bought crust.
- Make it Gluten-Free: Use your favorite gluten-free crust as the filling is already naturally gluten-free.
- Half & Half: I usually use cream or whole milk. Do not use skim milk.
Recipe Variations & Substitutions
- Crustless Quiche – Skip the pie crust and bake the filling in a well-greased pie dish for a low-carb option.
- Cheese Swap – Try gruyère, Swiss, or gouda instead of cheddar for a different depth of flavor.
- Dairy-Free – Use a dairy-free crust and swap the half-and-half for unsweetened oat or almond milk with a tablespoon of cornstarch for thickness.
- Add Protein – Stir in crispy bacon, crumbled sausage, or diced ham for a heartier version.
- More Veggies – Add sautéed mushrooms, spinach, or caramelized onions for extra texture and flavor.
The full ingredient list with quantities is in the recipe card below.
If you’re a sourdough fan, try my long-fermented overnight sourdough pancakes for breakfast. They’d be a great addition to serve on the side with this savory quiche!
Potato & Leek Quiche Recipe Instructions & Process Photos
Step 1:
Lightly grease a 9- or 10-inch glass or ceramic pie dish with butter. Unroll your thawed (thawed to room temperature) pre-rolled pie crust into the dish—if it feels sticky, dust your fingers with a little flour.
Tuck any overhanging dough around the edges and, if desired, crimp them. Place the dish in the refrigerator for 30 minutes to chill the crust.
Step 2:
While the crust chills, peel and shred one large Yukon Gold potato using a box grater or food processor. Squeeze out as much of the moisture as possible from the shredded potatoes until you have about 2 cups.
Step 3:
Trim the dark green tops and root ends from 2 leeks, then thinly slice the white and light green parts into half-moons. If the leeks are gritty, rinse them thoroughly in a colander and pat dry.
Step 4:
Heat a large skillet over medium heat and add 1 tablespoon each of olive oil and unsalted butter. Once the butter melts, add the sliced leeks along with a pinch of salt and pepper.
Steps 5-6:
Sauté the leeks for about 5 minutes until softened and just beginning to brown. Stir in 1 ½ teaspoons of herbes de Provence, 2 cloves of minced garlic, and the shredded potatoes with an additional pinch of salt.
Continue cooking for 7–8 minutes, stirring every 1–2 minutes until the potatoes are tender and slightly golden. Remove the skillet from the heat and let the mixture cool.
Steps 7-8:
Preheat your oven to 375°F then remove the chilled crust from the refrigerator. Use a fork to poke a few holes into it. Line the top of crust with a sheet of parchment paper, scrunched and flattened to fit the pie dish you are using. Fill the parchment-lined crust with pie weights or dried beans. Bake for 14–15 minutes until the edges begin to color.
Step 9:
Carefully lift out the parchment and weights, then use a fork to poke more holes all over the bottom of the crust. Return the crust to the oven and bake for an additional 6–8 minutes until the bottom appears set. Lower the oven temperature to 350°F.
Allow the crust to cool on a baking sheet for about 5 minutes.
Step 10:
In a bowl, whisk together 6 large eggs, 1 cup of half and half or cream, and ½ teaspoon of salt until smooth.
Steps 11-12:
Spread the cooled leek and potato mixture evenly over the pre-baked crust. Sprinkle about two-thirds of 1 cup shredded white cheddar cheese over the filling, then pour the egg mixture on top. Finish by sprinkling the remaining cheese over the quiche and, if desired, garnish with fresh thyme leaves.
Steps 13-14:
Bake the assembled quiche in the 350°F oven for 40–50 minutes (if using a 10-inch dish, start checking around 35 minutes) until it puffs up and the center is fully set.
Allow the quiche to cool for 10–15 minutes before slicing and serving.
Another make-ahead breakfast I always have on hand is my popular cottage cheese egg bites recipe, and my warm milk drink is a comforting, custardy, and protein-packed beverage that can replace your morning coffee.
Recipe FAQs
Storing: Let the quiche cool completely before covering and refrigerating for up to 4 days.
Freezing: Wrap individual slices or the whole quiche tightly in plastic wrap, then foil. Freeze for up to 3 months.
Reheating: For best results, reheat in a 350°F oven for 15-20 minutes until warmed through. For a quick option, microwave slices in 30-second intervals.
This potato and leek quiche stores easily and makes for great lunch leftovers the next day. I usually make two and freeze one for another time.
Yes, you can use a homemade crust in place of a store-bought one for quiche. Roll it into a round that is about 11-12 inches across and ⅛-inch thick before placing it in the pie dish and proceeding with the recipe.
Yes, you can pre-bake the crust ahead of time to break up the steps of making the quiche. Cover the pre-baked crust and keep it in the fridge for up to 3 days.
Yes, you can use milk instead of half and half for this quiche recipe. I recommend whole milk for the best flavor. You can also use cream for a richer flavor, which is what I usually use.
My Top Tips for the Best Potato & Leek Quiche
Related Recipes
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Potato and Leek Quiche
Equipment
- 1 (9 or 10-inch) glass or ceramic pie dish
- 1 Large skillet for cooking the filling
- box grater
- 1 Sharp knife & cutting board
- 1 Colander
- 2 Mixing bowls one for whisking eggs, one for prepping ingredients
- 1 whisk, 1 wooden spoon or spatula
- 1 set of measuring cups & spoons
- 1 set of pie weights or dried beans
Ingredients
- 1 pre-rolled store-bought pie crust thawed
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large yukon gold potato about 10 ounces
- 2 leeks
- ½ teaspoon salt plus more to taste
- Pepper to taste
- 1 ½ teaspoons herbes de Provence
- 2 cloves garlic minced
- 6 large eggs
- 1 cup half and half
- 1 cup shredded white cheddar cheese
- 1 sprig fresh thyme leaves optional for garnish
Instructions
- Prepare the Crust: Lightly grease a 9 or 10-inch pie dish with butter. Unroll the thawed crust and press it into the dish. Make sure the crust is fully thawed to room temperature. If sticky, dust fingers with flour. Tuck any overhang under itself and crimp the edges if desired. Chill in the fridge for 30 minutes and Preheat oven to 375°F.1 pre-rolled store-bought pie crust
- Prepare the Leeks: Trim off the root ends and dark green tops. Slice each leek in half lengthwise, then cut into thin half-moons. Place the sliced leeks in a colander and rinse under cool running water, using your hands to agitate them and remove any grit. Drain well and pat dry with a clean towel.
- Prepare the Potato: Peel the potato and shred it using a box grater or food processor. Place the shredded potato on a clean kitchen towel or several layers of paper towels. Gather the ends and squeeze out as much moisture as possible. Set aside.
- Prepare other ingredients: shred the cheese and get all of your seasonings and everything else measured and ready to go.
- Cook the Filling: Heat a large skillet over medium heat. Add olive oil and butter. Once melted, add the leeks with a pinch of salt and pepper. Cook, stirring, until softened and lightly golden, about 5 minutes. Add the garlic, herbes de Provence, and shredded potato. Sprinkle with another pinch of salt. Cook for 7-8 minutes, stirring occasionally, until the potatoes are tender and lightly golden. Remove from heat and let cool slightly.1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 large yukon gold potato, 2 leeks, ½ teaspoon salt, Pepper, 2 cloves garlic, 1 ½ teaspoons herbes de Provence
- Pre-Bake the Crust: Poke a few holes in the crust using a fork. Line the top of chilled crust with crumpled parchment paper and fill with pie weights or dried beans. Bake for 14-15 minutes. Remove parchment and weights, poke more holes across the bottom with a fork, and bake another 6-8 minutes until the bottom looks set. Remove from oven and reduce temperature to 350°F.
- Make the Custard: In a mixing bowl, whisk together the eggs, half-and-half or cream, salt, and pepper until smooth. Stir in the shredded cheese.6 large eggs, 1 cup half and half, 1 cup shredded white cheddar cheese
- Assemble the Quiche: Spread the cooled leek and potato mixture evenly over the pre-baked crust. Pour the egg mixture over the top.
- Bake: Place the quiche in the oven and bake at 350°F for 45-50 minutes, or until the center is just set and the top is lightly golden.
- Cool & Serve: Let the quiche rest for 10-15 minutes before slicing. Serve warm or at room temperature.
Notes
- If you don’t have herbes de Provence, try using a mix of dried thyme and rosemary. You can also add a pinch of oregano or marjoram for extra depth. For a slightly different but complementary flavor, swap it for Italian seasoning or a mix of fresh thyme and parsley.
- Let the cooked leek and potato mixture cool slightly before adding it to the eggs to avoid scrambling them, ensuring a smooth and creamy custard.
- Fully defrost crust to room temperature.
- If the pie crust feels sticky, dust your fingers with flour.
- If the crust cracks, simply press it back together with your fingertips.
- Use a 9 or 10-inch pie dish, but the 9-inch will take slightly longer.
- Squeeze as much moisture as possible out of the shredded potatoes.
