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.

Ingredients

Scale

Crust

1 pie crust, homemade or store bought

Vegetables

1 tablespoon unsalted butter
2 small heirloom tomatoes, sliced
1 medium leek, halved and sliced thinly (about 2 cups)
1/2 cup cooked corn kernels (if using frozen, thaw and drain fully)

Cheese

6 oz sliced Swiss cheese (about 6 pieces)
6 oz sliced cheddar cheese (about 6 pieces)
½ cup shredded cheddar cheese

Egg Mixture

4 large eggs, beaten
1 1/2 cups milk
1/2 teaspoon fresh ground black pepper

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

Nutrition

Serving Size: 1 slice (1/6 of quiche)
Calories: 350 kcal
Sugar: 5 g
Sodium: 420 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 180 mg

Keywords: quiche, heirloom tomato, corn, leek, Swiss cheese, cheddar cheese, brunch recipe, savory pie