This savory summer Tomato Leek and Feta Quiche 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 tomato, leek, and feta quiche does take some time, but it is well worth it. The dough comes together quickly but needs time to chill, then par-bake (see below). Once the crust is assembled, you prepare your ingredients, pour them into your pie crust, and bake in the oven until it's golden brown and set.
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Ingredients
Let's talk about what you need to make this tomato 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- We will 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- For the filling. Look for blocks of feta that you can crumble yourself, rather than buying the pre-made crumbled feta. The taste is far superior.
- 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.
- Basil- 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.
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.
Crimp the dough by tucking the dough under itself and using your forefinger and thumb to form a "v".
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!
Let the dough cool. Add the parmesan cheese to the bottom of the crust, followed by the tomatoes, leeks, and crumbled feta. Pour the egg and cream mixture over the top and 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.
👩🍳Pro tips
- 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, and brush it along the edges of the crust.
Variations
This tomato, feta, and leek 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 will keep refrigerated for up to 3 days when wrapped in plastic wrap.
Frequently asked questions
Quiches are made with custard, usually consisting of eggs, milk, or cream. It differs from a frittata in that the ratio of liquid to eggs is much higher. Frittatas tend to be more "eggy" while quiche is more "creamy". Quiche is typically baked in a pie crust, but can also be crustless. I prefer mine with a crust- it just makes it slightly more "fancy" and it's a more impressive way to wow your guests.
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. While you can skip the par-bake, I don't recommend it as the bottom will not be as firm.
Love tomatoes?
Try these recipes featuring deliciously sweet tomatoes.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Tomato Leek and Feta Quiche
Equipment
- 9-inch pie plate
- rolling pin
- food processor
- 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 cold unsalted butter cut into ½-inch cubes
- 3-5 tablespoon ice water, plus more if needed
For the Filling
- 1 cup halved cherry tomatoes
- ¼ tsp Kosher or fine sea salt
- 1 cup thinly sliced leeks white and green parts
- 1 tablespoon unsalted butter
- ½ cup crumbled feta cheese
- 3 tablespoon grated parmesan cheese
- 3 large eggs
- 1 cup heavy cream (whipping cream)
- ½ cup half and half
- 1 tablespoon chopped fresh 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 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 stand for 30 minutes to drain. After 30 minutes, pat the tomatoes dry with a paper towel to remove as much water as possible.1 cup halved cherry tomatoes, 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. Saute the leeks until soft, but not browned- about 4 minutes. Set aside to cool.1 cup thinly sliced leeks, 1 tablespoon unsalted butter
- In a medium bowl, combine the eggs, heavy cream, half and half, ½ teaspoon salt, and pepper. 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
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 and basil over the top. Pour the custard over the vegetables.½ cup crumbled feta cheese, 3 tablespoon grated parmesan cheese, 1 tablespoon chopped fresh basil
- 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 provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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