Leek Quiche

What do you brush the pie crust with? Egg? Butter? Please specify.

If this is made w store bought crust in 9” pie dish, it needs 4 eggs, more cheese, and more milk/cream to fill the crust. Pre bake the crust at 400, then lower temp to 375 to bake pie.

Followed some other commenter’s suggestions and made the following adjustments: 1. Purchased store bought pie crusts and pre-baked at 400 degrees for ten minutes, then dusted with a light egg wash. Baked for another few minutes. 2. Mixed leek, egg and cheese mixture all together, then baked for the allotted time. I found that layering them made some parts of the quiche overly salty from the Gruyere.

And where is the link to the pie crust?

I know people hate this, but I made some changes. I live in rural Nova Scotia, so I sometimes have to go with what I have. I used phyllo for the crust (messy, but good), used swiss and parm for the cheese, and added green pepper and red onion to the scallions. I cooked the veggies slowly in butter and white wine. The end result was out of this world!

In the recipe for the asparagus quiche MLS says to brush the crust with a little of the egg mixture. Perhaps the same here.

I used a store bought crust. The milk+egg filling was definitely not enough, it barely covered the leek filling. I would have preferred twice as much milk+egg filling. Step 3 is very confusing. I'm assuming we are also supposed to put the pie crust in the pie pan? And i brushed the pie crust with the egg mixture.

I just took my quiche out ot the oven in a few moments ago. I can't wait to try it! To my fellow cooks and bakers. I would like to point out that just below the title above is a hyperlink titled LEARN: "How to Make a Quiche" clicking on that link will take you to an article that will answer some of the notes below. Martha Rose Shulman's recommendation for this recipe is to use a 9" Tart Pan. The amount leeks, cheese, milk and eggs fills a 9" Tart Pan perfectly!

If this is made w store bought crust in 9” pie dish, it needs 4 eggs, more cheese, and more milk/cream to fill the crust. Pre bake the crust at 400, then lower temp to 375 to bake pie.

I added shiitake mushrooms with the leeks and also used soymilk with the garlic and habaneros. Great for me.

I used 2 whole eggs, 1 yolk, 2/3 Cup of Gruyere and about 1/2 Cup of Emmentaler. Used the gluten-free crust on this website but used butter instead of olive oil in the crust. Great quiche! Sprinkled a bit of nutmeg over the top also. Probably doubled the amount of cream/milk because I used a pie pan, so I knew it would take more filling.

Finally I got to this one. It's great! The crust is easy. I added some sautéed pancetta to liven it up a bit. A definite repeat! Thanks!!!

I used a frozen shortcrust pastry which worked well, and stored the baked crust in the fridge due to time constraints. I used soy milk instead of regular milk. The overall mix was insufficient to fill my crust so I added another egg with extra milk. This variation may be needed when you have a lower volume of leeks. I also added shaved carrots to the sauce which made a nice texture and color. The result was light and delicious, even cold over next few days for breakfast.

This was yummy. used a regular pie crust which shrank and the filling only filled half the pie - but with the shrunk pie crust it worked. need more leek next time.

I made this crustless in a quiche dish, added several slices of deli ham, and used parmesan cheese since I had no gruyere. Worked perfectly but for a dinner, it ended up being 2 large portions.