Shortcut Shallot and Leek Quiche


Nutty Cheddar, roasted shallots and leeks, creamy half-and-half, crispy puff pastry—the list of decadent ingredients is endless in this simple quiche recipe. (Listen, if you want something healthy, just make a frittata.) The flavors are both comforting and elevated, thanks to the duo of caramelized alliums that adds savory umami depth to every bite. As for pairing, quiches do well with a side salad. Try one with arugula and a Dijon vinaigrette to cut through the custard’s richness. Pro tip: pull the quiche out of the oven when the custard has a quarter-sized wobble in the middle. And heads up, you'll need pie weights or the equivalent, such as a pound of dried beans or uncooked rice, to weigh down the dough in the initial baking step to ensure the crust holds its shape.

Shortcut Shallot and Leek Quiche Recipe
Photo: Greg DuPree
Hands On Time:
20 mins
Total Time:
1 hrs 25 mins
6 serves


  • 3 large shallots, quartered

  • 1 large leek, white and light green parts quartered lengthwise and cut into 1-inch pieces (1¼ cups)

  • 2 tablespoons olive oil

  • 1 teaspoon kosher salt, divided

  • 1 frozen puff pastry sheet (from a 17.3-ounce package), thawed

  • 5 large eggs

  • 6 ounces Cheddar or Gruyère cheese, grated (about 1½ cups)

  • ½ cup half-and-half

  • ¼ teaspoon freshly ground black pepper

  • Chopped fresh chives, for serving


  1. Preheat oven to 400°F with racks in upper and lower thirds and a rimmed baking sheet on lower rack.

  2. Toss shallots, leek, oil, and ½ teaspoon salt on a separate rimmed baking sheet. Bake on upper rack until mixture is golden brown in spots, 15 to 18 minutes, tossing halfway through.

  3. Meanwhile, roll pastry sheet into an 11-inch square. Drape over a 9-inch pie dish; press to fit inside dish. Poke holes all over bottom with a fork. Whisk 1 egg in a small bowl; brush over pastry edges. Fold pastry corners over (just to the lip of the dish); press to seal and brush with more beaten egg. Place a large piece of parchment paper on dough and fill with pie weights. Place on preheated baking sheet and bake until light golden around edges, 10 to 12 minutes. Remove parchment and weights and continue baking until bottom is golden, 10 to 12 minutes. Press down puffed areas with the back of a spoon. Immediately brush bottom and sides with remaining beaten egg. Reduce oven temperature to 375°F.

  4. Whisk cheese, half-and-half, pepper, and remaining ½ teaspoon salt and 4 eggs in a large bowl. Stir in shallot mixture. Pour into crust and cover edges with foil. Bake on lower rack until just set, about 30 minutes. Top with chives.

Chef's Notes

Puff pastry is the secret no-fuss ingredient that takes this dish to new heights.

If you don't have pie weights, use a pound of dried beans or uncooked rice. Weighing down the dough ensures the crust holds its shape.

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