Delicious Tomato, Leek, and Feta Quiche: The Ultimate Savory Brunch Recipe
There’s nothing quite like a homemade quiche, and this savory summer Tomato Leek and Feta Quiche is an absolute showstopper. With its incredibly creamy filling nestled inside a perfectly golden-brown, flaky crust, it’s as delightful to look at as it is to eat. This classic favorite truly deserves a prominent spot on every brunch menu, offering a sophisticated yet comforting experience for your guests or a special treat for your family.
While this particular tomato, leek, and feta quiche recipe does require a bit of time and patience, every step is incredibly rewarding. The journey begins with preparing a homemade pie dough, which comes together surprisingly quickly but needs adequate chilling time to achieve that desirable flaky texture. Following this, a crucial par-baking step (explained in detail below) ensures your crust is perfectly crisp, preventing any sogginess from the creamy filling. Once your crust is prepped, you’ll gather and prepare the fresh ingredients, pour them into your pie shell, and bake it to golden-brown perfection. The result is a magnificent quiche that promises to impress, making all the effort worthwhile.
Essential Ingredients for Your Perfect Quiche
Crafting this vibrant tomato, leek, and feta quiche begins with a selection of fresh, high-quality ingredients. Each component plays a crucial role in developing the rich flavor and delightful texture of the final dish. Below, we’ll dive into what you need and offer some helpful substitution ideas.
- Basic Pie Dough: A foundational element for any great quiche. While the recipe provides detailed instructions for a flaky, homemade crust from scratch, don’t hesitate to use a good quality store-bought pie crust if you’re short on time. A delicious crust truly elevates the quiche, providing a buttery counterpoint to the creamy filling.
- Cherry Tomatoes: These small, sweet tomatoes are perfect for quiche as they burst with flavor when baked. You can also use grape tomatoes as an excellent alternative. The key is their intense sweetness and small size, which distributes well throughout the filling.
- Leeks: We’ll be utilizing both the white and light green parts of the leeks. It’s crucial to rinse them very thoroughly, as leeks are notorious for trapping dirt and sand between their layers. A good way to clean them is to slice them first, then place them in a bowl of cold water and swish them around, allowing any grit to settle at the bottom. If leeks aren’t available, onions make a suitable, albeit slightly different, substitute.
- Unsalted Butter: Used for sautéing the leeks and in the pie dough. Unsalted butter allows you to control the overall saltiness of the dish, ensuring a perfectly balanced flavor profile.
- Feta and Parmesan Cheese: These two cheeses are essential for the quiche’s distinctive savory and salty notes. For the best flavor and texture, seek out blocks of feta cheese that you can crumble yourself, rather than pre-crumbled varieties. Block feta often has a richer, tangier taste and a creamier consistency when baked. Parmesan adds a nutty, sharp undertone that complements the other ingredients beautifully.
- Eggs: The base of our creamy quiche custard. Large eggs are used to create the rich, smooth, and delicate interior of the quiche.
- Heavy Cream and Half & Half: This combination of dairy is key to achieving that luxurious, velvety custard texture that defines a great quiche. Heavy cream (also known as whipping cream or double cream) provides richness, while half & half (a mix of heavy cream and milk) lightens it slightly. For a less rich but still delicious option, you can substitute with whole milk, but be aware it will result in a slightly less decadent center.
- Fresh Basil: This aromatic herb is vital for bringing out the fresh, vibrant flavors of the tomatoes, especially in a summer quiche. Its sweet, peppery notes brightens the entire dish.
- Salt and Pepper: Essential for seasoning the filling and bringing all the flavors together. Kosher or fine sea salt and freshly ground black pepper are recommended for superior taste.
Step-by-Step Instructions to Master Your Quiche
Creating this stunning Tomato Leek and Feta Quiche is a methodical process that guarantees delicious results. Follow these detailed steps for par-baking the dough and assembling the filling. For a complete list of ingredients and precise measurements, please refer to the recipe card at the bottom of this article.
Step 1: Roll and Place the Dough. On a lightly floured surface, carefully roll out your chilled pie dough into a circle approximately 12 inches in diameter. Gently transfer the dough to a 9-inch pie pan. Press it lightly against the bottom and up the sides of the pan, ensuring it fits snugly without stretching or tearing.
Step 2: Crimp the Edges. To create a beautiful finish and prevent the crust from collapsing during baking, trim any excess dough, then tuck the edges of the dough under themselves so they are flush with the rim of the pie plate. Use your forefinger and thumb to form an elegant “v” shape, or press a fork around the rim to create a decorative crimped edge.
Step 3: Prepare for Par-Baking. Prick the bottom of the crust all over with a fork; this prevents air bubbles from forming. Place a sheet of parchment paper directly over the dough, pressing it gently into the contours of the pie plate. Fill the parchment paper with pie weights or dried beans. These weights help the crust maintain its shape and prevent it from shrinking during baking. Your dough is now perfectly ready for par-baking!
Step 4: Assemble and Bake the Quiche. Once your par-baked crust has cooled, sprinkle the parmesan cheese evenly over the bottom. Arrange the drained tomatoes and sautéed leeks over the parmesan, followed by the crumbled feta. In a separate bowl, gently whisk the egg and cream mixture until well combined, then carefully pour it over the vegetables in the crust. Bake in a preheated oven at 350°F (175°C) for 35-45 minutes. The quiche will be ready when the edges are set, but the center still has a slight, delicate wiggle.
Allow the quiche to cool for at least 15-20 minutes on a wire rack before slicing. This resting time is crucial as it allows the custard to fully set, preventing it from collapsing when cut. Serve your exquisite quiche warm or at room temperature for the best flavor and texture. It makes for a magnificent centerpiece at any meal!
👩🍳 Pro Tips for a Perfect Quiche Every Time
- Achieve a Flaky Crust: When preparing your homemade pie dough, ensure both the butter and water are ice cold. This prevents the butter from melting into the flour, creating tiny pockets of steam during baking that result in a wonderfully flaky crust. The exact amount of ice water may vary slightly depending on the humidity and temperature of your kitchen.
- Prevent a Soggy Filling: Don’t underestimate the importance of draining your tomatoes. Tomatoes contain a lot of water, which can release during baking and make your quiche watery. Salting them and blotting them dry with paper towels extracts as much excess moisture as possible, ensuring a firm and flavorful filling.
- Elevate Cheese Flavor: For the most authentic and superior taste, always opt for purchasing a block of feta cheese and crumbling it yourself. Pre-crumbled feta often contains anti-caking agents that can affect both its texture and flavor, making it drier and less rich than fresh block feta.
- Protect Your Crust: If you notice the edges of your quiche crust are browning too quickly during the baking process, loosely tent a piece of aluminum foil over the pie plate. This will shield the crust from direct heat, allowing the filling to cook through without the edges burning.
- Ultimate Creaminess: For the absolute creamiest quiche interior, stick to the recommended combination of heavy cream and half & half. While whole milk can be used, the higher fat content of the cream duo delivers a richer, more luxurious custard.
- Shiny, Golden Crust: If you desire a beautifully shiny and deeply golden-brown crust, apply an egg wash just before the final bake. Whisk one large egg with a teaspoon of water in a small bowl, then brush it gently along the edges of your crimped crust. This also helps seal the crust.
- Don’t Overmix the Custard: When whisking the eggs, cream, and seasonings, mix just until combined. Overmixing can incorporate too much air, leading to a puffy quiche that might sink in the middle after baking.
- Cool Before Slicing: Allowing the quiche to cool for at least 15-20 minutes after baking is crucial. This resting period allows the custard to set properly, ensuring clean, firm slices and preventing the filling from oozing out.
Creative Variations to Customize Your Quiche
This classic tomato, feta, and leek quiche serves as a fantastic base for culinary creativity. Feel free to adapt the recipe by incorporating a variety of other delicious fillings, often based on seasonal availability. Consider these exciting combinations:
- Seasonal Vegetable Swaps: Explore other vibrant seasonal vegetables. Try tender asparagus, earthy spinach, robust Swiss chard, or slightly bitter broccolini. Remember to sauté or roast any vegetables before adding them to the quiche filling to remove excess moisture and enhance their flavor.
- Add Protein: For a heartier quiche, incorporate cooked and crumbled bacon, diced ham, sautéed sausage, or smoked salmon. These additions will transform it into a more substantial meal.
- Different Cheese Combinations: While feta and parmesan are wonderful, experiment with other cheeses. Gruyere offers a nutty, melting quality, goat cheese provides a tangy creaminess, or a blend of sharp cheddar and Monterey Jack can create a comforting, familiar flavor.
- Herb Enhancements: Beyond basil, consider adding fresh dill for a touch of brightness, chives for a mild oniony note, or thyme for an earthy aroma.
- Crustless Quiche: For a gluten-free or lighter option, simply omit the pie crust and bake the filling in a buttered pie plate or individual ramekins. Adjust baking time as needed.
Perfect Pairings: Serving Your Quiche
This delightful summer quiche is versatile enough to be served at any meal, from a leisurely brunch to a light dinner. Its rich flavors pair wonderfully with a variety of side dishes and beverages to create a complete and satisfying experience.
- Fresh Salads: Complement the richness of the quiche with a crisp, refreshing side salad. A simple green salad with a light vinaigrette, or an Heirloom Tomato Caprese Salad, would be excellent choices, adding a burst of freshness and color.
- Beverages: For a daytime meal, offer a light and refreshing drink like fresh watermelon water or homemade sparkling blackberry soda. For a more festive brunch, toast to family and friends with a elegant Plum Bellini cocktail or a classic mimosa.
- Soup Pairing: A light, chilled soup during warmer months, such as a gazpacho, would make a delightful starter alongside the quiche.
- Bread Selection: Serve with crusty artisan bread or warm biscuits to soak up any creamy goodness.
Storage and Make-Ahead Tips
Planning ahead can make serving this impressive quiche even easier. Here’s how to store it and some make-ahead suggestions:
- Make-Ahead Crust: The pie crust can be par-baked up to 24 hours in advance. Once par-baked and completely cooled, wrap it tightly in plastic wrap and store it in the refrigerator. This allows you to tackle the most time-consuming step a day before you plan to bake the full quiche.
- Leftovers: While quiche is best enjoyed on the day it’s baked for optimal texture, leftovers are still delicious. Any remaining quiche should be tightly wrapped in plastic wrap or stored in an airtight container and refrigerated for up to 3 days.
- Reheating: To reheat, place individual slices in a preheated oven (around 300°F/150°C) until warmed through, usually about 10-15 minutes. Reheating in a microwave is possible but may affect the crust’s crispness.
- Freezing: You can freeze a baked quiche, though the texture of the crust might soften slightly upon thawing. Wrap the entire cooled quiche (or individual slices) tightly in plastic wrap, then in aluminum foil, and freeze for up to 1-2 months. Thaw overnight in the refrigerator before reheating in the oven.
Frequently Asked Questions About Quiche
Quiches are renowned for their creamy, custardy filling, which typically consists of a higher ratio of milk or cream to eggs. They are most commonly baked in a pastry crust, giving them a distinct and elegant presentation. A frittata, on the other hand, contains a higher proportion of eggs to liquid, resulting in a denser, more “eggy” texture, similar to a thick omelet. Frittatas are traditionally cooked on the stovetop and then finished in the oven, and they are almost always crustless. While a quiche can sometimes be crustless, the addition of a flaky crust truly elevates it, making it feel slightly more “fancy” and an impressive dish to serve to guests.
Par-baking, also known as blind baking, is the process of partially baking a pie crust before adding the filling. This crucial step is performed to prevent the crust from becoming soggy, especially when the filling is liquid-heavy, like in a quiche. By par-baking, you create a barrier that helps the crust turn out wonderfully crisp and golden-brown. For quiches, which are mostly liquid, skipping the par-bake can result in a soft, undercooked bottom crust that lacks structure and appeal. While you might be tempted to skip it to save time, I highly recommend par-baking for a superior quiche experience that guarantees a firm and flaky foundation for your delicious filling.
Yes, you can prepare certain components of the quiche in advance. The pie dough can be made and refrigerated for up to 2 days, or the crust can be par-baked 24 hours ahead. The vegetables can also be prepped and cooked. For the best flavor and texture, it’s ideal to assemble and bake the quiche on the same day it will be served, but it can be fully baked and then gently reheated.
A perfectly baked quiche will have a filling that is set around the edges but still has a slight, delicate jiggle in the very center when gently shaken. The crust should be golden brown. Avoid overbaking, as this can lead to a dry, rubbery texture. A thin knife inserted near the center should come out mostly clean, though it might still be slightly moist from the creamy custard.
Love Tomatoes? Explore More Recipes!
If you’re a fan of the wonderfully sweet and versatile tomato, you’ll adore these other recipes that highlight its delicious flavor in various ways:
- Sicilian Eggplant Caponata
- Cherry Tomato Confit with Garlic and Thyme
- Sun Dried Tomato and Feta Fried Eggs
- Slow Roasted Beefsteak Tomatoes
Did you make this delightful quiche recipe? We would love to hear all about your experience! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card to share your thoughts. If you capture a photo of your beautiful creation, don’t forget to tag us on Instagram @brunchandbatter. Your feedback and photos inspire us!
📖 Recipe
Tomato Leek and Feta Quiche
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Pin Recipe
20 minutes
1 hour
3 minutes
1 hour
2 hours
23 minutes
Lunch, Main Course, Side Dish, Brunch
American, French-inspired
8
331
kcal
Equipment
-
9-inch pie plate
-
rolling pin
-
food processor
-
parchment paper
-
pie weights or dried beans
Ingredients
For the Dough
-
1¼
cup
all-purpose flour -
1
tablespoon
granulated sugar -
¼
teaspoon
Kosher or fine sea salt -
½
cup
cold unsalted butter cut into ½-inch cubes -
3-5
tablespoon
ice water, plus more if needed
For the Filling
-
1
cup
halved cherry tomatoes -
¼
tsp
Kosher or fine sea salt -
1
cup
thinly sliced leeks
white and green parts -
1
tablespoon
unsalted butter -
½
cup
crumbled feta cheese -
3
tablespoon
grated parmesan cheese -
3
large
eggs -
1
cup
heavy cream (whipping cream) -
½
cup
half and half -
1
tablespoon
chopped fresh basil -
½
teaspoon
Kosher or fine sea salt -
¼
teaspoon
fresh ground pepper
Instructions
For the Dough
-
In the bowl of a food processor, combine the all-purpose flour, granulated sugar, and ¼ teaspoon of Kosher or fine sea salt. Pulse a few times to thoroughly blend the dry ingredients. Add the ½ cup of cold unsalted butter, cut into ½-inch cubes. Pulse 5-6 more times, or until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is key for a flaky crust.1¼ cup all-purpose flour,
1 tablespoon granulated sugar,
¼ teaspoon Kosher or fine sea salt,
½ cup cold unsalted butter cut into ½-inch cubes -
Gradually add 3 tablespoons of ice water to the flour and butter mixture. Pulse after each addition, just until the dough begins to come together. If the mixture is still too dry, add additional water, 1 tablespoon at a time, pulsing gently after each addition, until there is just enough water to form a crumbly dough that holds together when pinched (total 3-6 tbsp). The dough will look shaggy and not completely uniform or smooth – this is normal and desired.3-5 tablespoon ice water, plus more if needed
-
Carefully gather the dough from the food processor and form it into a ball on a lightly floured surface. Gently flatten the ball into a disk shape. Wrap the dough disk tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling time is essential for the butter to firm up and for the gluten to relax, which makes the dough easier to roll and prevents shrinkage during baking. (Use this time to prepare your tomatoes and leeks for the filling, as described below).
For the Filling
-
Prepare the tomatoes: In a small colander, combine the 1 cup of halved cherry tomatoes with ¼ teaspoon of Kosher or fine sea salt. Toss gently to coat and let them stand for 30 minutes. This step draws out excess moisture from the tomatoes. After 30 minutes, pat the tomatoes very dry with paper towels to remove as much water as possible. This is crucial for preventing a watery quiche.1 cup halved cherry tomatoes,
¼ teaspoon Kosher or fine sea salt -
While the tomatoes are draining, prepare the leeks: In a medium pan, melt the 1 tablespoon of unsalted butter over medium heat. Add the 1 cup of thinly sliced leeks (white and light green parts) and sauté gently until they are soft and translucent, but not browned, which should take about 4-5 minutes. Set the cooked leeks aside to cool completely before adding them to the quiche.1 cup thinly sliced leeks,
1 tablespoon unsalted butter -
In a medium mixing bowl, crack the 3 large eggs. Add the 1 cup of heavy cream, ½ cup of half and half, ½ teaspoon of Kosher or fine sea salt, and ¼ teaspoon of fresh ground pepper. Whisk vigorously until all ingredients are thoroughly combined and the mixture is smooth and slightly frothy. Do not over-whisk, as too much air can cause the quiche to puff up and then deflate. Set this custard mixture aside.3 large eggs,
1 cup heavy cream (whipping cream),
½ cup half and half,
½ teaspoon Kosher or fine sea salt,
¼ teaspoon fresh ground pepper
Par Bake the Crust
-
Preheat your oven to 425°F (220°C). After 30 minutes, remove the chilled dough disk from the refrigerator. On a lightly floured surface, roll the dough into a uniform circle, approximately 12 inches in diameter. Carefully transfer the rolled dough to a 9-inch pie plate and gently press it down onto the bottom and up the sides of the pan.
-
Trim any excess dough from the edges, then tuck the dough under itself so that it is flush with the rim of the pie plate. Crimp the edges decoratively using a fork or your fingers to create a “v” shape. Prick the bottom of the crust all over with a fork to prevent it from puffing up. Line the dough with a sheet of parchment paper and fill it with pie weights or dried beans, distributing them evenly to weigh down the crust.
-
Bake the weighted crust for 14-16 minutes. Carefully remove the pie plate from the oven, and then gently lift the parchment paper and pie weights out of the crust. Return the crust to the oven (unweighted) for another 2 minutes to allow the bottom to dry out further. Remove the crust from the oven and set it aside to cool completely on a wire rack. This is crucial before adding the filling. Once cooled, decrease the oven temperature to 350°F (175°C) for the final bake.
Assembling and Baking the Quiche
-
Once the par-baked pie crust has cooled completely, sprinkle the 3 tablespoons of grated parmesan cheese evenly over the bottom. Next, arrange the drained cherry tomatoes and cooled sautéed leeks over the parmesan cheese (do not pack them in too tightly). Evenly sprinkle the ½ cup of crumbled feta cheese and the 1 tablespoon of chopped fresh basil over the vegetables. Finally, carefully pour the prepared egg and cream custard mixture over all the layered ingredients.½ cup crumbled feta cheese,
3 tablespoon grated parmesan cheese,
1 tablespoon chopped fresh basil -
Carefully transfer the assembled quiche to the preheated 350°F (175°C) oven. Bake for 35-45 minutes, or until the filling appears set around the edges, but still has a slight, delicate jiggle in the very middle when gently shaken. The crust should be golden brown. If the crust starts to brown too quickly, you can loosely cover it with aluminum foil.
-
Once baked, remove the quiche from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing. This resting period allows the custard to fully set, ensuring clean and beautiful slices. Serve warm or at room temperature. Enjoy your delicious homemade Tomato Leek and Feta Quiche!
Notes
- When making the dough, make sure your butter is cold and the water is ice cold. The amount of ice water you add will depend on the temperature of your room.
- Don’t skip draining the tomatoes. You want to extract as much water as possible from the tomatoes so they don’t water down your filling.
- For the best taste, purchase block feta and crumble it yourself.
- If you find that the crust is starting to brown too quickly, you can loosely cover it with aluminum foil.
- For the creamiest inside, use a combination of heavy cream and half and half.
- If you want a shinier crust, you can apply an egg wash right before the final bake. Just whisk an egg in a small bowl with a teaspoon of water, and brush along the edges of the crust.
- The crust can be par-baked 24 hours in advance. The quiche is best served the same day it is made but will keep refrigerated for up to 3 days when wrapped in plastic wrap.
- You can easily adjust the salt and pepper to your personal preference. Taste the custard mixture before pouring it into the crust to ensure it’s seasoned perfectly.
- Ensure all filling ingredients (leeks, tomatoes) are completely cool before adding them to the crust and pouring in the custard. Warm ingredients can start to cook the eggs prematurely.
Nutrition*
Serving:
1
slice
Calories:
331
kcal
Carbohydrates:
20.3
g
Protein:
9
g
Fat:
0.9
g
Saturated Fat:
15.5
g
Cholesterol:
139
mg
Fiber:
0.9
g
Sugar:
2.8
g
Calcium:
156
mg
Iron:
2
mg
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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