L leek and parmesan quiche

Leek & Parmesan QuicheRecipe Card

Leek & Parmesan Quiche
Recipe card - step by step recipe instructions

1Preheat the oven to 400°F. Remove the pie shell from the freezer and thaw it until just soft enough to easily prick with a fork (10-20 minutes). Prick the bottom and sides all over with a fork and bake on the center rack until lightly golden, about 15 minutes. Turn the oven down to 325 degrees.
2Melt the butter in small sauté pan over medium-low heat. Add the leeks and season with a bit of salt and pepper. Cook over medium-low heat, stirring occasionally, until very soft, about 15 minutes. Do not brown. Taste and adjust seasoning (they should be well-seasoned). Set aside to cool.
3In a medium bowl, whisk together the heavy cream, eggs, thyme, nutmeg, Parmigiano Reggiano cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix well.
4Spread the cooked leeks over the pre-baked pie shell, taking care not to puncture the crust (it may be fragile around rim, or where there are air bubbles). Pour the egg mixture over top. Bake at 325 degrees for 45-55 minutes, or until the custard is set but still moist. Serve hot or warm.
5Notes: Be sure to clean the leeks well, especially between leaves where there can be a lot of grit. If your crust cracks during pre-baking, patch it lightly with a paste of flour and water before adding the filling, otherwise it will leak.

Leek & Parmesan Quiche
Recipe Card - ingredients

1 frozen 9-inch pie shell (best quality, such as Wholly Wholesome brand from Whole Foods)
1-1/2 tablespoons butter
1 cup finely chopped leeks, white and light green parts only, from 1-2 leeks
1-1/2 cups heavy cream
4 large eggs
2 teaspoons finely chopped fresh thyme, or 1/2 teaspoon dried
Pinch ground nutmeg
1-1/4 cups grated Parmigiano-Reggiano
Salt and freshly ground black pepper