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!
Never liked quiche before this! The combination of pork and leeks is genius. But can someone explain why my pie crust shrunk? 😩
I don’t think pork and leeks go together. It seems weird. What’s next, salmon and chocolate?
Not bad, but I found it pretty heavy. I added more black pepper and a pinch of nutmeg and that helped. Still kind of filling though.
Yeah I get what you mean—this one’s super rich. I started using half-and-half instead of heavy cream and it lightens it up a lot without losing flavor.
My kids loved it! They even asked for seconds. A hit for sure!
OMG this is a game changer!! Who knew leeks were so good in a quiche? Can’t stop eating it!
Why would you put leeks in a quiche? I’m confused about the whole combo. Not for me.
Leeks add a sweet and onion-like flavor that’s delish in quiche! You gotta try it before judging! 😋
I don’t know… leeks sound weird. Why not just use onions? Quiche should be simple, right?
It looks good, but I’m not sure about ground pork in quiche. Shouldn’t it be ham or bacon?
I actually think ground pork adds a nice flavor! It’s different, but worth a try. 😊
Pretty good, but mine took closer to 45-50 minutes to fully set. Also, I didn’t mince the garlic fine enough so you could get little bites—still tasty though. Would make again.
Totally agree on the garlic—sometimes I chop mine “good enough” and then get little pockets. Glad it still hit though!
Mine usually takes longer too. 35-40 is optimistic 😅 I bake until the center barely jiggles.
Yikes. I followed everything and it didnt set right—like soup. Maybe my eggs were too small? I don’t know, kinda disappointed.
Ugh, that’s rough. If it turned out like soup, I’d guess it was underbaked or the filling was too liquid. Did you bake the full 40 and let it cool a bit longer? Quiche sets as it cools.