If you’re craving a dish that combines vibrant fresh flavors with comforting, creamy goodness, you’re going to fall head over heels for this Heirloom Tomato Corn Leek Quiche. Bursting with layers of sweet corn, tender leeks, and zesty heirloom tomatoes all wrapped up in a flaky pie crust, this quiche is the perfect way to celebrate garden-fresh produce. Whether you’re serving it for brunch, lunch, or a light dinner, it’s a versatile, crowd-pleasing recipe that feels both rustic and indulgent. The blend of Swiss and cheddar cheese adds that irresistible melty finish that brings everything together beautifully. Get ready to make this quiche your next favorite go-to!

Heirloom Tomato Corn Leek Quiche Recipe - Recipe Image

Ingredients You’ll Need

The wonderful thing about the Heirloom Tomato Corn Leek Quiche is how simply everything blends together to create something extraordinary. Each ingredient plays a crucial role: from the flaky pie crust providing structure and texture, to the veggies offering freshness and natural sweetness, and the cheeses melting into rich layers of flavor.

1 pie crust, homemade or store bought: A buttery and flaky crust acts as the perfect base for all the delicious fillings.
1 tablespoon unsalted butter: Used for sautéing the leeks to soften and bring out their mild sweetness.
2 small heirloom tomatoes, sliced: These vibrant tomatoes add juicy bursts of color and fresh acidity.
1 medium leek, halved and sliced thinly (about 2 cups): Leeks provide a delicate onion flavor that mellows when cooked.
1/2 cup cooked corn kernels: Sweet corn kernels add a lovely pop of sweetness and texture.
6 oz each sliced Swiss cheese and cheddar cheese (about 6 pieces each): These cheeses lend creamy richness and depth to every bite.
½ cup shredded cheddar cheese: Extra shredded cheese sprinkled for that golden, cheesy crust topping.
4 large eggs, beaten: Eggs create the custard base that binds all the ingredients wonderfully.
1 1/2 cups milk: Milk lightens the custard for a smooth, silky consistency.
1/2 teaspoon freshly ground black pepper: A touch of pepper balances the creaminess with gentle spice.

How to Make Heirloom Tomato Corn Leek Quiche

Step 1: Prepare the Oven and Leeks

Start by preheating your oven to 375 degrees Fahrenheit, so it’s ready to deliver that perfect gentle heat. While it’s warming up, melt the butter in a large skillet over medium heat. Toss in the sliced leeks and cook them until they soften but don’t brown, about 5 to 6 minutes. This step is key for mellowing the leeks’ sharpness and drawing out a subtle sweetness that plays so well with the tomatoes and corn.

Step 2: Ready the Pie Crust

Next, roll out your pie crust on a floured surface to a 12-inch circle. This gives you enough to comfortably fill a 9-inch pie pan with a little overhang. Transfer the crust gently to your pie pan and press it in, trimming any excessive edges for a neat finish. This crust is going to hold all those delicious layers packed inside the Heirloom Tomato Corn Leek Quiche.

Step 3: Assemble the Layers

Here comes the fun part—layering! Start by arranging three slices of Swiss cheese and three of cheddar cheese on the bottom of the crust, creating a melty cushion for the veggie mix. Follow with half your heirloom tomato slices, spreading them evenly to reflect their vibrant colors throughout the quiche. Sprinkle half of the corn kernels and leeks next, then add half of the shredded cheddar cheese. Repeat these layers once more to build a beautiful stack of fresh, creamy, and colorful ingredients, saving the remaining shredded cheese for topping.

Step 4: Add the Custard

In a separate bowl, whisk together the beaten eggs and milk until smooth and combined. This custard mixture is what transforms the ingredients into a cohesive, sliceable delight. Pour the custard evenly over every corner of the layered filling, making sure it seeps down to the very bottom. Then, place the remaining slices of Swiss and cheddar cheese on top, sprinkle freshly ground pepper, and follow with the last bit of shredded cheddar. This topping will bake into a crispy, golden lid that signals the quiche is ready.

Step 5: Bake and Cool

Slide your quiche into the oven and bake for 55 minutes to one hour. You’re looking for the egg custard to fully set without any jiggle along the middle, and the cheese on top to bubble and turn beautifully golden. Once out of the oven, let it cool for about two minutes. This quick rest helps it firm up just enough for perfect slices, but it’s lovely served warm to enjoy the fresh, gooey texture.

How to Serve Heirloom Tomato Corn Leek Quiche

Garnishes

To elevate your slice of Heirloom Tomato Corn Leek Quiche, consider garnishing with a sprinkle of fresh herbs like chopped basil or chives. A few thin slices of extra heirloom tomato on top can add a pop of color. A light drizzle of high-quality olive oil or a dollop of crème fraîche makes a wonderful finishing touch that complements the flavors perfectly.

Side Dishes

This quiche pairs wonderfully with light salads, especially those featuring peppery arugula or mixed greens tossed in a tangy vinaigrette. Roasted asparagus or a crisp cucumber salad can add contrast in texture without overwhelming the delicate flavors in your quiche. A side of crusty bread or soft rolls is also a classic that makes your meal feel complete.

Creative Ways to Present

For a charming brunch spread, cut your quiche into small wedges and serve with colorful vegetable crudités and dipping sauces. Alternatively, make mini quiches in muffin tins using the same ingredients for an elegant finger food option. Layer the slices on a beautiful platter interspersed with fresh herb sprigs for a rustic yet refined look that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

You can keep leftover quiche covered in the refrigerator for up to three days. Make sure to store it in an airtight container or wrap tightly with plastic wrap to maintain moisture and prevent it from drying out. Leftover quiche tastes fantastic cold or reheated, so it’s perfect for quick meals.

Freezing

This Heirloom Tomato Corn Leek Quiche freezes well if wrapped carefully. Slice it into portions and wrap each piece in plastic wrap, followed by foil or place in a freezer-safe container. For the best texture, eat within one month. When ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

To reheat, place the quiche slices on a baking sheet and warm in a 350°F oven for 10 to 15 minutes or until heated through. This method keeps the crust crispy and the filling creamy. Microwaving is quicker but may make the crust soggy, so use it only if you’re short on time.

FAQs

Can I use a different type of cheese in the Heirloom Tomato Corn Leek Quiche?

Absolutely! While Swiss and cheddar provide a wonderful balance, feel free to experiment with Gruyere, mozzarella, or even feta for a different but equally delicious flavor profile.

Do I need to pre-cook the pie crust before assembling the quiche?

In this recipe, the crust is not pre-baked (‘blind baked’) since the filling bakes long enough to cook the crust through without sogginess, resulting in a nicely browned bottom.

Can I substitute fresh corn with canned or frozen corn?

Yes, just be sure to thaw and drain frozen corn thoroughly or drain canned corn well to avoid excess moisture, which can make the quiche runny.

Is it necessary to cook the leeks before adding them to the quiche?

Cooking the leeks softens their texture and mellows their flavor, which is essential for a silky, balanced filling rather than a raw, harsh bite.

Can this quiche be made vegetarian?

The quiche as written is vegetarian since it contains no meat. Just ensure your pie crust and cheese are free of animal rennet if you want it to be fully vegetarian-friendly.

Final Thoughts

There’s something truly magical about the Heirloom Tomato Corn Leek Quiche—it’s fresh, comforting, and has a homemade charm that’s impossible to resist. Whether you’re sharing it with family or bringing it to a brunch gathering, it always impresses with its vibrant layers and cozy custard. So go ahead, gather those simple, wholesome ingredients, and treat yourself to a slice (or two) of this wonderful quiche. You won’t regret it!

Heirloom Tomato Corn Leek Quiche Recipe

★★★★★

4.7 from 26 reviews

Author: Noah
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Heirloom Tomato Corn Leek Quiche is a savory and colorful dish perfect for brunch or a light dinner. It combines fresh heirloom tomatoes, tender leeks, sweet corn, and a blend of Swiss and cheddar cheeses baked in a flaky pie crust, resulting in a creamy, flavorful quiche that’s sure to impress.

Instructions

Preheat Oven: Preheat the oven to 375˚F to prepare for baking the quiche evenly at the right temperature.
Sauté Leeks: Melt butter over medium heat in a large skillet. Add the sliced leeks and cook, stirring occasionally, until they become somewhat softened, about 5-6 minutes. Remove from heat and set aside to cool.
Prepare Pie Crust: Roll out the pie crust to about 12 inches in diameter. Gently place it into a 9-inch pie pan, ensuring it fits nicely without tearing.
Layer Ingredients: Begin layering by placing 3 slices of Swiss cheese and 3 slices of cheddar cheese on the bottom of the crust. Next, arrange half of the heirloom tomato slices over the cheese. Sprinkle half of the cooked corn, half of the sautéed leeks, and half of the shredded cheddar cheese over the tomatoes. Repeat the layering with the remaining tomatoes, leeks, and corn. Save the remaining shredded cheese for later.
Mix and Pour Egg Mixture: In a medium mixing bowl, whisk together the beaten eggs and milk until well combined. Pour this mixture evenly over the layered filling in the pie crust.
Top with Cheese and Season: Arrange the remaining slices of Swiss and cheddar cheese on top of the egg mixture. Sprinkle freshly ground black pepper and the remaining shredded cheddar cheese over the top for added flavor and a beautiful cheesy crust.
Bake the Quiche: Place the quiche in the preheated oven and bake for 55 minutes to 1 hour, or until the egg is fully set and the top is golden brown. Once done, remove from the oven and let it cool for 2 minutes before serving warm.

Notes

Make sure to fully thaw and drain frozen corn kernels to prevent excess moisture in the quiche.
You can substitute whole milk with half-and-half for a richer custard filling, or use a dairy-free milk alternative for a different twist.
Let the quiche cool slightly after baking to allow it to set properly, making it easier to slice.
Leeks should be cleaned thoroughly to remove any grit before slicing.
This quiche can be stored in the refrigerator for up to 3 days and reheated gently before serving.

Prep Time: 20 minutes
Cook Time: 55 minutes to 1 hour
Category: Brunch, Main Dish
Method: Baking
Cuisine: American