Tomato Leek Quiche
  • Complexity: Medium
  • Srv: 8
  • Total Time: 1.25 hours


  • 1 pre-made, refrigerated, all-butter pie crust, I recommend Trader Joe’s
  • 2 TBSP unsalted butter
  • 1 leek, washed, halved and ¼” slices
  • 1/3 C plain Greek yogurt
  • 2 TBSP all-purpose flour
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 tsp fresh tarragon, minced
  • 2 tsp Italian parsley, minced
  • 8 eggs
  • ½ C smoked ham, ¼” dice
  • 1 C Gruyere cheese, shredded
  • 2-3 heirloom tomatoes, ¼” slices


  1. Preheat the oven to 425°. Unroll the pie crust and shape it into an 8” deep pie crust pan. Bake for 8 minutes. Remove from the oven and allow to cool. Once cooled, you can poke any bubbles along the bottom of the crust with a sharp knife.
  2. Melt the butter in a sauté pan over medium heat and sauté the leeks for 5 minutes, until soft and tender. Remove from the heat and let cool. In a medium bowl, whisk the yogurt, flour, salt, pepper, tarragon and parsley until smooth. Add the eggs to the yogurt mixture and whisk until smooth. Add the cooled leeks, ham and Gruyere cheese to the egg mixture and stir to combine. Pour the egg mixture into the cooled pie crust and spread evenly. Distribute the tomato slices evenly atop the egg mixture, using just enough to cover the top of the quiche. Bake for 45 minutes, or until a knife inserted in the center of the quiche removes clean. If during the baking, the edges of the quiche begin to brown too deeply, cover them with a foil ring. Serve the quiche warm or allow to cool to room temperature.