Leek Quiche


Leek Quiche  Phase 2

The prep time on this one is 45 minutes so this is more of a weekend breakfast for us. I love this one because I can change it up so many ways by adding or switching out different veggies.

My favorite take on this one is with mushrooms and spinach.


  • 3 Egg, whole, raw, lrg
  • 8 Servings Atkins Cuisine Pie Crust (9-inch pie crust)
  • 1 1/2 Pounds large leeks, white portion and 1 inch of green thoroughly cleaned and thinly sliced
  • 1 Tablespoon unsalted butter
  • 3 large eggs
  • 1/2 Cup heavy cream
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon ground pepper
  • 1 Cup Gruyere cheese, grated and divided


Use 1 Atkins Cuisine Pie Crust recipe (see recipe). Follow instructions to prebake the pie crust. Prebake the shell and pour filling (directions follow) into hot shell.

  1. Keep oven on at 350°F. In a medium skillet over medium heat, melt butter. Add leeks and sauté, stirring occasionally, 5 to 6 minutes, until softened. Remove from heat and stir in cream. Let stand 5 minutes.
  2. Meanwhile, in a medium bowl, whisk eggs with salt and pepper. Stir egg mixture into the leeks and cream. Sprinkle ¾ cup of cheese on bottom of pie shell.
  3. Pour egg mixture into prebaked pie shell; sprinkle remaining cheese on top. Bake 45 minutes, or until just set in middle and browned on top. If necessary, turn on broiler; broil 6 from element 2 minutes, just until top browns.