This savory summer Feta Quiche with Tomatoes and Leeks has a creamy inside with a golden-brown crust that is as delicious as it is beautiful. It's the classic favorite that should be on every brunch menu.
This feta quiche is as creamy as it is delicious. The combo of feta, tomatoes, and leeks highlights the best seasonal ingredients that spring and summer have to offer.
And that homemade crust? It's the icing on the cake (although you can use a store-bought crust to make it even easier).
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Why feta is better
Well, feta is just betta (and it completely changes the vibe). Instead of a heavy, one-note filling, you get little pockets of creamy, tangy goodness! It also adds a salty punch (which is never bad in my book).
Ingredients
Let's talk about what you need to make this feta quiche. Substitutions are also provided when applicable.
- Basic pie dough- Instructions are provided for making the dough from scratch, but you can use store-bought to save time.
- Cherry tomatoes- You could also use grape tomatoes.
- Leeks- Use the white and green parts. Make sure to rinse them very well; leeks often have dirt between the stems. You can swap out leeks for onions.
- Butter- Unsalted.
- Feta and Parmesan cheese- Look for blocks of feta that you can crumble yourself, rather than buying the pre-made crumbled feta. The taste is so much better. The Parmesan helps to keep the crust from getting soggy.
- Eggs- Used to make the creamy quiche custard.
- Heavy cream and half & half- Also known as whipping cream or double cream. Half & half is half heavy cream and half milk. Used with the eggs to make the custard. To substitute, you can use whole milk, but the cream keeps the center rich.
- Fresh herbs- Helps to bring out the freshness of the tomatoes.
- Salt and pepper for seasoning.
Instructions
See the directions below for par-baking the dough and filling the quiche. Refer to the recipe card for the full ingredient list and instructions.
Step 1. Roll the dough out to 12 inches in diameter. Place the dough in the pie pan and press lightly on the bottom and up the sides.
Step 2. Crimp the dough by tucking the dough under itself and using your forefinger and thumb to form a "v".
Step 3. Prick the bottom of the crust with a fork. Place a sheet of parchment over the dough and fill with pie weights or dried beans. At this point, your dough is ready for par-baking!
Step 4. Let the dough cool. Add the Parmesan cheese to the bottom of the crust (as you can see, the crust can be super rustic).
Step 5. Add the cooked leeks.
Step 6. Then add the drained tomatoes and feta.
Step 7. Pour in the prepared custard.
Step 8. Bake at 350°F for 35-45 minutes.
The quiche will be ready when it is just set. It should still have a slight wiggle to it. Let the quiche cool and serve warm or at room temperature.
* These are abbreviated instructions. The full list of directions can be found in the recipe card below.
👩🍳Expert tips
- Keep the dough ingredients cold. When making the dough, make sure your butter is cold, and the water is ice cold. The amount of ice water you add will depend on the temperature of your room.
- Don't skip draining the tomatoes. You want to extract as much water as possible from the tomatoes so they don't water down your filling.
- Crust browning too quickly? Loosely cover it with aluminum foil.
- Apply an egg wash. To get that shiny crust, apply an egg wash right before the final bake. Just whisk an egg in a small bowl, and brush it along the edges of the crust.
Variations
This tomato, leek, and feta quiche can be switched up to incorporate a variety of fillings. Look to other seasonal veggies such as asparagus, spinach, Swiss chard, or broccolini for a unique combo. Be sure to cook any vegetables before adding them to the quiche.
Serving suggestions
Serve this delicious summer quiche with a side salad, a refreshing summer beverage, or homemade soda. And of course, if you are serving this quiche for brunch, toast to family and friends with a classic cocktail!
Storage
The crust can be par-baked 24 hours in advance. The quiche is best served the same day it is made, but it will keep refrigerated for up to 3 days when wrapped in plastic wrap.
Frequently asked questions
Par-baking is when you bake the pie crust before adding your ingredients to prevent a soggy bottom and to ensure your crust turns out crisp and golden brown. Since quiches are mostly liquid, they tend to become soggy. Par-baking will give you a head start on that crispy crust. I wouldn't skip this part.
Absolutely! It's simple and convenient, and the quiche will be delish either way. For even more convenience, look for pie crust shells already in a baking pan. You'll still need to par-bake these, though, for the best results.
Love tomatoes?
Try these recipes featuring deliciously sweet tomatoes.
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Feta Quiche with Tomatoes and Leeks
Equipment
- 9-inch pie plate or quiche pan preferably metal; not deep dish
- rolling pin
- food processor for the dough
- parchment paper
- pie weights or dried beans
Ingredients
For the Dough
- 1¼ cup all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon kosher or fine sea salt
- ½ cup (1 stick) cold unsalted butter cut into ½-inch cubes
- 3-5 tablespoon ice water, plus more if needed
For the Filling
- 1 cup cherry tomatoes, halved and drained* *instructions included
- ¼ tsp kosher or fine sea salt
- 1 cup thinly sliced leeks (from about 1 medium leek) white and light green parts only
- 1 tablespoon unsalted butter
- 1 cup crumbled feta cheese
- 3 tablespoon grated Parmesan cheese
- 3 large eggs
- 1 cup heavy cream (whipping cream)
- ½ cup half and half
- 2 teaspoon chopped fresh herbs such as dill or basil
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon fresh ground pepper
Instructions
For the Dough
- In a food processor, pulse the flour, sugar and salt to blend. Add the butter and pulse 5-6 more times until the mixture resembles coarse crumbs.1¼ cup all-purpose flour, 1 tablespoon granulated sugar, ¼ teaspoon kosher or fine sea salt, ½ cup (1 stick) cold unsalted butter cut into ½-inch cubes, ¼ teaspoon kosher or fine sea salt
- Add 3 tablespoon of ice water and pulse after each addition. Add additional water, 1 tablespoon at a time until there is just enough water to form a crumbly dough (total 3-6 tbsp). The dough will come together easily, but it will not look uniform or smooth.3-5 tablespoon ice water, plus more if needed
- Roll the dough into a ball onto a lightly floured surface, and then flatten it into a disk. Wrap tightly in plastic wrap and refrigerate the dough for 30 minutes. (use this time to prepare the tomatoes- see below).
For the Filling
- Prepare the tomatoes: In a small colander, combine the tomatoes and ¼ teaspoon of salt. Let them sit for 30 minutes to drain. After 30 minutes, pat the tomatoes dry with a paper towel to remove as much water as possible. If you want to remove even more water, you can also remove the seeds.1 cup cherry tomatoes, halved and drained*, ¼ teaspoon kosher or fine sea salt
- While the tomatoes are draining, prepare the leeks: In a medium pan, melt the butter over medium heat. Sauté the leeks until soft, but not browned- about 4-5 minutes. Set aside to cool.1 cup thinly sliced leeks (from about 1 medium leek), 1 tablespoon unsalted butter
- In a medium bowl, combine the eggs, heavy cream, half-and-half, ½ teaspoon salt, pepper, and herbs. Whisk vigorously until combined. Set aside.3 large eggs , 1 cup heavy cream (whipping cream), ½ cup half and half, ½ teaspoon kosher or fine sea salt, ¼ teaspoon fresh ground pepper, 2 teaspoon chopped fresh herbs such as dill or basil
Par Bake the Crust
- Preheat the oven to 425°F. After 30 minutes, remove the chilled dough from the refrigerator. On a lightly floured surface, roll the dough into a circle, until it's 12 inches in diameter. Transfer the dough to the pie plate and gently press it down and up the sides.
- Tuck the edges under themselves so that they are flush with the edge of the pie plate. Crimp the edges by using a fork or your fingers. Poke the bottom of the crust with a fork. Line the dough with parchment and fill with pie weights or dried beans.
- Bake the crust for 14-16 minutes. Remove from the oven, and then remove the pie weights by lifting them from the sheet of parchment. Return to the oven for another 2 minutes. Remove and set aside to cool completely. Decrease the oven temperature to 350°F.
Assembling and Baking the Quiche
- Add the Parmesan cheese to the bottom of the cooled pie crust. Transfer the tomatoes and leeks to the prepared pie crust (don't pack them in). Sprinkle the crumbled feta on top. Pour the custard over the vegetables.1 cup crumbled feta cheese, 3 tablespoon grated Parmesan cheese
- Carefully transfer the quiche to the oven and bake at 350° F until the filling appears set around the edge, but is still slightly jiggly in the middle, 35-45 minutes.
- Cool for at least 15 minutes before slicing. Serve warm or at room temperature.
Notes
- When making the dough, make sure your butter is cold and the water is ice cold. The amount of ice water you add will depend on the temperature of your room.
- Don't skip draining the tomatoes. You want to extract as much water as possible from the tomatoes so they don't water down your filling.
- For the best taste, purchase block feta and crumble it yourself.
- If you find that the crust is starting to brown too quickly, you can loosely cover it with aluminum foil.
- For the creamiest inside, use a combination of heavy cream and half and half.
- If you want a shinier crust, you can apply an egg wash right before the final bake. Just whisk an egg in a small bowl with a teaspoon of water, and brush along the edges of the crust.
- The crust can be par-baked 24 hours in advance. The quiche is best served the same day it is made, but will keep refrigerated for up to 3 days when wrapped in plastic wrap.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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