Pork and leek quiche is a savory, comforting dish that brings together tender ground pork, sweet sautéed leeks, and creamy eggs baked in a flaky pastry crust. This satisfying quiche is perfect for breakfast, brunch, or a cozy dinner, offering a delicious balance of flavors and textures.
The base of any good quiche is the crust—and a buttery, homemade or store-bought pastry shell works beautifully here. Once your crust is blind-baked to a golden crisp, it’s ready to be filled with a rich mixture of cooked pork and leeks. The mild, onion-like flavor of leeks pairs wonderfully with the savory richness of the pork, creating a filling that’s hearty without being heavy.
To prepare the filling, sauté the leeks until soft and fragrant, then add the ground pork and cook until browned. Season with salt, pepper, and herbs such as thyme or parsley for added depth. This flavorful mixture is then combined with a custard of eggs and cream, which helps set the quiche and gives it that classic creamy texture.
Once baked, the quiche turns golden on top with a silky center. Let it rest slightly before slicing to ensure clean, beautiful pieces. It can be served warm, at room temperature, or even cold—making it a versatile dish for any occasion.
Pair it with a fresh green salad or roasted vegetables for a complete meal. Leftovers store well in the fridge and can be reheated for a quick lunch or snack.
Pork and leek quiche brings a rustic French touch to your table while being approachable and easy to make. Whether for a special brunch or a simple weekday dinner, this quiche offers comfort, flavor, and a bit of elegance in every bite.
Ingredients
- 1 pie crust ready-made
- 1 tbsp olive oil
- 1 pound ground pork
- 2 leeks white and light green parts only, thinly sliced
- 1 clove garlic minced
- 4 eggs large,
- 1 cup heavy cream
- 1 cup Gruyere cheese shredded
- Salt and pepper to taste
- parsley chopped fresh for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Place the pie crust in a 9-inch (23cm) pie dish and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the ground pork and cook until browned, breaking it up into small pieces with a wooden spoon.
- Add the sliced leeks and minced garlic to the skillet. Cook for 5 minutes, or until the leeks are soft and translucent.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper.
- Spread the cooked pork and leek mixture evenly over the prepared pie crust. Pour the egg mixture over the top, and sprinkle with shredded Gruyere cheese.
- Bake for 35-40 minutes, or until the quiche is set and golden brown on top.
- Remove from the oven and let cool for a few minutes before serving.
- Garnish with chopped fresh parsley and serve warm or at room temperature.
Nutrition
Great idea, but I think quiche is overrated. Too much egg!
It was okay but kinda bland. Needs more seasoning or something.
Just okay. It didn’t come out very pretty, but it tasted decent.
Leeks are too fancy for me. I used onion instead and it was fine.
I’m not good at baking yet but this looks simple. I’ll try it!
This quiche is sooo good! My family loved it. Will make again!
Looks good but quiche is so overrated. My grandma would make it better with bacon instead of pork. Just sayin’!
So glad to hear your family enjoyed it! The creamy texture and flavors really come together, right? Definitely a keeper recipe!
I messed up and forgot the cheese 😭 it still worked out okay but no Gruyere is a fail.
Yummy! Super easy too! I didn’t even need the pie crust, just baked it in a dish. 😄
But… isn’t the crust part of what makes a quiche a quiche? Going crustless seems weird to me. 🤔
That’s a great idea skipping the crust! I love how versatile quiches can be. 😂
Absolutely delicious! Made it for a brunch and everyone asked for the recipe.
Pork and leeks? Sounds weird. Why not just use bacon? 🤔
Bacon is awesome, but have you ever tried leeks? They’re delicious! You should give it a shot. 😋