Deep Dish Quiche with Leek, Gruyere & Spinach
Indulge in a rich and savory deep dish quiche filled with leeks, gruyere, and spinach, perfect for brunch or an impressive meal.
Oct 27, 2025
If you’re searching for a mouthwatering, savory dish that combines rich flavors with a perfect flaky crust, look no further than this deep dish quiche with leeks, Gruyère, and spinach. This gourmet twist on the traditional quiche is perfect for brunch, lunch, or dinner. It offers a satisfying balance of creamy filling and fresh, earthy ingredients. Whether you’re a fan of classic quiche Lorraine or just love a hearty slice of homemade quiche, this recipe is sure to become one of your favorites.
Why You’ll Love This Deep Dish Quiche Recipe
This deep dish quiche brings together sautéed leeks, the buttery goodness of Gruyère cheese, and the taste of fresh spinach. Spinach is a powerhouse of vitamins and minerals, making this dish a healthier option compared to other savory baked goods. The deep, rich flavors of the cheese melt into the filling, creating a creamy, custardy texture. All of this sits on a homemade, golden-brown pastry crust that adds the perfect crispiness to every bite. If you’re a fan of spinach and cheese quiches or want to try a quiche recipe with a more complex flavor profile, this is a great option. It’s not just a recipe—it’s a crowd-pleasing meal that will elevate any gathering or quiet dinner at home.
Easy to Make, Yet Gourmet
Don’t be intimidated by the thought of making a quiche from scratch! This quiche with Gruyère, spinach, and leeks is straightforward to prepare, making it perfect for both novice and experienced cooks. Begin by preparing a simple homemade crust or use store-bought for convenience. Sauté the leeks until tender and fragrant, then combine them with fresh spinach and Gruyère cheese. Pour the egg mixture over the filling, and bake until golden brown and set. The result is a beautifully baked quiche that looks as amazing as it tastes.
Equipment
- 1 9 in. springform pan
- 1 Rolling Pin
Key Ingredients:
- Gruyere Cheese: A smooth, creamy Swiss cheese with a slightly nutty and rich flavor. It is perfect for melting into quiches, gratins, and fondue.
- Eggs: Ingredient that provide structure, richness, and binding to a wide range of recipes, from baked goods to savory dishes.
- Half and Half: A creamy blend of equal parts milk and cream. It adds richness and smoothness to coffee, sauces, and baked goods.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (17)
Ingredients (17)
Pie Dough
Quiche
Instructions
Make the Pie Dough
In a large bowl, toss the flour (2 ½ cups), sugar (1 Tbsp), and salt (1 tsp) together. Then toss in the butter (2 sticks).
Press the butter into the flour with your finger tips until pieces are no larger than a hazelnut. Drizzle in 8 tbsp of ice water, stirring with a fork constantly. Test to see if dough is hydrated by pressing it together. If it crumbles, add another 1-2 tbsp of water. If it stays together, dump onto your counter.
(Optional, but makes dough extra flaky) Press dough into a rough square. Flour lightly, flip and flour again. Roll dough with a rolling pin into a long rectangle. Using a bench scraper, flip dough back onto itself, rolling it up back into a square. Press down to adhere layers.
Transfer dough to some plastic wrap. Shape into a circle. Refrigerate for at least 1 hour and up to 3 days (or freeze for up to 1 month).
Make the Quiche
Grease the springform pan with some oil ( to taste), all the way up the sides and the rim, too. Line with a circle of parchment paper and grease the parchment.
Roll the dough into a very large circle, at least 14 inches in diameter. Quickly transfer into the springform pan, allowing the dough to drape into the pan and down into the sides. Press dough well into the corners and sides. Cut all excess dough overhanging over the rim.
Freeze for 30 minutes.
Preheat oven to 425F. Remove pan from the freezer and dock with a fork. Crumble 2 sheets of parchment and lay them into the cake pan in an X shape. Fill the cake pan with pie weights all the way to the rim.
Bake for 30-40 minutes, or until the edge of the dough is golden.
Remove pie weights from the pan, dock with a fork some more, and continue to cook for another 20 minutes.
Remove from the oven. Lower heat to 350F.
Meanwhile, sauté the sliced leek and scallions (4) in the butter (2 Tbsp) until softened. Season with salt ( to taste) and pepper ( to taste) and transfer to the bottom of the quiche.
Layer over the gruyere (8 oz), then add the spinach (12 oz).
In a bowl, whisk the eggs (6 large) with the half and half (2 cups). Season with salt, pepper, and nutmeg (¼ tsp). Gently pour evenly into the quiche pan.
Decorate with the leek rings. Tent exposed crust with aluminum foil to prevent it from getting too dark.
Bake for about 1 hour, or until the quiche filling gently jiggles.
Using a knife, try to pry the crust from the cake pan. If necessary use kitchen shears to trim away any excess crust to make removal easier. Remove quiche from the cake pan and transfer to a serving plate. Let cool until warm or fully room temperature. Quiche will last in the refrigerator for 3-4 days.
