Leek Quiche Lorraine Recipe: Classic French Tart

My family loves this quiche recipe. It combines a buttery, flaky homemade crust with a light, custardy filling flavored by leeks, garlic, crispy bacon, and sharp cheddar. I make it for brunches and special occasions—most recently at my sister’s bridal shower—and it’s always a crowd-pleaser. If you want an elegant, satisfying quiche, this is a reliable favorite.

This recipe uses a homemade pie crust for the best texture and flavor, but you can save time with a store-bought crust if needed. I prefer a quick homemade crust because it yields a flakier, richer result that’s worth the small extra effort. The filling uses a mix of half-and-half and eggs to keep the custard lighter than a version made with all heavy cream, and the combination of leeks, bacon, garlic, and cheddar gives the quiche a classic, savory balance.

Ingredients

Below are the ingredients to make Quiche Lorraine with leeks. Quantities are given for a standard 9-inch pie that serves about 6.

For the crust

• 1½ cups all-purpose flour
• 1 teaspoon granulated sugar
• 1 teaspoon kosher salt
• 9 tablespoons salted butter, cubed and chilled
• ½ cup ice-cold water

For the filling

• 4 strips bacon, finely diced
• 2 small to medium leeks, finely diced and thoroughly washed
• ¾ teaspoon kosher salt, divided
• 2 cloves garlic, minced
• 4 large eggs
• 1¼ cups half-and-half
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon freshly grated nutmeg
• 1 cup shredded sharp cheddar cheese

Egg wash

• 1 egg, beaten
• 1–2 tablespoons water

How to Make Quiche Lorraine

Make the crust

1. Combine the flour, sugar, and salt in a food processor. Add the chilled, cubed butter and pulse until the mixture resembles coarse crumbs.
2. With the processor running, slowly drizzle in the ice-cold water until the dough just comes together. Avoid overworking it.
3. Turn the dough onto a counter, gently press into a 2-inch-thick disk, wrap in plastic, and chill in the refrigerator for 45 minutes to 1 hour (or up to 2 days).
4. Working quickly, roll the chilled dough into a 10–12 inch round. Lift it periodically so the butter doesn’t stick to the counter.
5. Roll the dough onto a rolling pin and unroll it into a 9-inch pie dish. Trim or crimp the edges, then place the pie shell in the freezer for 15 minutes while you preheat the oven to 425°F (220°C).

Bake the crust (blind bake)

1. Line the chilled pie shell with parchment and fill with pie weights or dried beans. Blind bake at 425°F for 18–20 minutes, until the edges are lightly golden.
2. Carefully remove the weights and parchment, prick the bottom and sides with a fork, brush the interior with the egg wash, and return to the oven for 10–12 minutes until the bottom looks fully baked and not raw.
3. Remove and let the crust cool completely before filling.

Assemble and bake the quiche

1. Reduce the oven temperature to 350°F (175°C).
2. In a skillet over medium heat, cook the diced bacon until crispy, about 6–8 minutes. Transfer to paper towels to drain, leaving a small amount of fat in the pan.
3. Add the washed, diced leeks and ¼ teaspoon salt to the pan. Cook, stirring often, until softened and lightly browned, about 5–7 minutes. Stir in the garlic for the last minute, then remove from heat and let cool.
4. In a bowl, beat the eggs until smooth. Whisk in the half-and-half, remaining ½ teaspoon salt, pepper, and nutmeg.
5. Sprinkle the cooled bacon, leeks, and shredded cheddar evenly into the baked pie shell. Carefully pour the egg mixture over the filling so it is fully covered. If desired, gently stir once to distribute ingredients evenly.
6. Cover the crust edges with foil to prevent over-browning and bake at 350°F for about 45 minutes, until the filling is set and slightly golden on top. The center should not jiggle.
7. Remove from the oven and let the quiche rest for at least 10 minutes before slicing and serving.

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