This Brie & Leek Quiche is a delicious vegetarian option for summer lunches! It has a golden pastry case and the filling contains leeks, onion, cream, eggs and fresh sage. On top are slices of creamy brie, which I've arrange to look like a flower - it's such an easy yet effective decoration for this quiche! If you're looking for a vegetarian lunch option for warmer weather, this quiche is a great choice. It's also very economical to make and would be great for using up leftover brie from a cheeseboard!
What's great about this recipe
- Both vegetarians and meat eaters will love this tasty quiche
- The pastry is lovely and crispy
- It can be eaten hot or cold
- It can be frozen to enjoy another day
- It's covered in yummy melted brie!
What you will need
- Plain flour - also called all purpose flour, this is the kind of flour you'll need for the pastry. You cannot use self raising flour
- Butter - I used unsalted butter, if you use salted butter then omit the pinch of salt from the recipe. Or you can use a baking spread like Stork, I've had great results making this pastry with Stork
- Eggs - I used large eggs for the pastry, if you only have medium that's ok. You may find you need to add a small splash of water or milk to the pastry if it doesn't quite come together with a medium egg. Eggs are also used in the quiche filling
- Onion - a small white onion is perfect for this recipe, or you could use shallots instead
- Leeks - similar to onions, but with a milder flavour, I used the white and light green parts of the leek for this recipe
- Nutmeg - this aromatic spice is not actually a nut, and it gives the quiche an aromatic flavour. You could use ground cloves or allspice instead
- Single cream - this gives the quiche filling a lovely creamy texture, you could swap it out for a dairy free cream like oat cream or soya cream if you prefer
- Pecorino - this is an Italian grated hard cheese, check the packet to make sure it is suitable for vegetarians as some brands might not be. You can swap it for another vegetarian suitable Italian hard cheese, or use a strong cheddar
- Fresh sage - I highly recommend using fresh sage in this recipe if you can, it adds so much amazing flavour. If you only have dried, use 2 teaspoons of it for the filling and another large pinch to sprinkle on top
- Brie - one of the stars of this recipe! This delicious creamy French cheese not only tastes amazing, but it creates a pretty effect on top of the quiche too
- Salt & vegetable oil - basic ingredients that you've no doubt already got in the cupboard. Salt enhances the flavours in this recipe and the oil is great for cooking the leeks and onion
How to make Brie & Leek Quiche
To start, make the pastry by rubbing the butter into the flour using your fingers. Then add the egg, and bring together into a dough. Wrap in cling film and refrigerate for 30 minutes.
Roll out the pastry onto a floured surface and lined a tart tin with it. Prick the bottom all over with a fork.
Cover the pastry with baking paper (scrunch it up first to make it easier) then pour in baking beans, or you can use dried rice or beans. Bake for 15 minutes, then remove the baking paper and baking beans, and bake again for another 10 minutes.
Cook the leeks and onion in a pan on a low heat until softened, then leave to cool. Add the leeks and onion to a food processor along with the eggs, single cream, fresh sage, pecorino and nutmeg. Blitz it briefly, until the leeks and onion are in much smaller pieces.
Pour the filling into the pastry case, then arrange the brie on top. Bake for 35-40 minutes until golden.
Can this be made with shop bought pastry?
Yes! You can use shop bought shortcrust pastry instead of making your own if you prefer, or to save time.
How long does this quiche last and can it be frozen?
Once fully cool, store the quiche in the fridge for 3-4 days. I keep it on a plate covered with cling film. You can also freeze the quiche, wrap it well and freeze for up to 3 months. Or you can freeze it in slices and defrost when needed.
Can this recipe be made vegan?
Unfortunately this cannot be easily made into a vegan recipe. You can however make this quiche dairy free by using a dairy free butter for the pastry and dairy free cream and cheeses for the filling.
What can you serve with the quiche?
- Any kind of potatoes - boiled, mashed, roasted, chips
- Steamed green veg like broccoli or asparagus
- Your favourite salad
- Bread and butter
- Coleslaw or potato salad
More tips for making Brie & Leek Quiche:
- When rolling out the pastry, make sure to lightly dust your work surface with flour and turn the pastry after each roll to make sure it's not sticking to the surface. I like to use a silicone pastry mat for extra assurance
- For gluten free pastry, you can either buy a shop bought gluten free brand or follow a gluten free pastry recipe
- You can use butter, or a baking spread like Stork, to make the pastry
- I put the tart tin on a large baking tray, as you really want to fill the pastry case to the brim and carrying it on a baking tray to the oven makes it easier to avoid spilling the filling over the edges of the pastry case
- If you have any leftover pastry or filling, you can make some little mini quiches with them
Recommended equipment & ingredients*
- 8" tart tin
- Chefs knives
- Chopping boards
- Mixing bowls
- Kitchen scales
- Silicone Mat
- Rolling Pin
- Baking beans
- Measuring spoons
- Food processor
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Brie & Leek Quiche
For the pastry
- 100 g Butter or baking spread cold
- 200 g Plain flour
- 1 Egg
- A pinch of Salt
For the filling
- ½ tbsp Vegetable oil
- 1 White onion small, diced
- 2 Leeks chopped up
- ¼ tsp Nutmeg
- 6 leaves Fresh sage
- 175 ml Single cream
- 3 Eggs medium
- 2 tbsp Italian grated hard cheese I used a vegetarian Pecorino
- A pinch of Salt
- 200 g Brie
- 2-3 leaves Fresh sage finely chopped
- To make the pastry, place the flour and salt into a mixing bowl, then add the butter
- Using your fingers, rub the butter into the flour until it resembles breadcrumbs
- Add the egg and mix until a dough is formed. If it is too dry, add a splash of milk. Wrap the dough in cling film and chill in the fridge for 30 minutes
- Meanwhile, pre-heat your oven to 180C Fan/Gas Mark 6. Cook the leeks and onion in a pan on a medium heat along with the vegetable oil and nutmeg. Once the onions and leeks are soft, take them off the heat and set aside to cool
- Roll out the pastry on a floured surface. Place it into an 8" loose bottomed tart tin and trim the edges, then prick the bottom all over with a fork
- Cover the pastry with baking paper (scrunch the paper up first to make it easier) then add baking beans (or dried rice or beans). Bake the pastry for 15 minutes, then remove the baking paper and beans, and bake for a further 10 minutes
- In a food processor blitz the cooked onions and leeks along with the single cream, eggs, pecorino, sage and salt
- Pour the filling into the pastry case, then arrange the brie slices on top
- Sprinkle some chopped up fresh sage on top, then bake the quiche for 35-40 minutes or until golden brown
- Serve warm or allow to cool and store in the fridge for 3-4 days
If you like this, check out more of my Pie, Tart & Pastry recipes!
Recipe inspired by Nancy Birtwhistle.
I'm linking this recipe up with Cook Blog Share.
I love cheesy quiches but don't often make them. I would really love the combniation of leeks and brie in this one.
I haven’t made the recipe yet but it looks delicious. I like the pattern made with Brie too.
I see you gave an acknowledgement to Nancy Birdwhistle from GBBO fame. Do you have her cookbook? It sounds nice but a hefty price at 50 euros for US.
Thanks for this great veggie brunch dish!
Hi Anne, yes I saw her make a sage and onion quiche at a food show, but I didn't know the exact recipe so I created this and added the brie too. I don't have her cookbook no, I wasn't aware of the price but from looking at her website it's £50 (about 58 Euros) which includes shipping fees too. So I would guess the shipping fees make up quite a bit of the price. Anyway I hope you give this quiche a try, let me know if you do!
what temperature should you cook this on? I can’t find it in the recipe details.
Hi Anna, it's 180C Fan 🙂