Deep-dish quiche packed with veggies and bursting with flavor! Tender and flaky crust filled with a fluffy egg center baked with sautéed leeks and spinach, sun-dried tomatoes, and creamy goat cheese.
Quiche, you are so dreamy. Who’s with me? This quiche is so delicious, and it’s perfect for weekend brunch or even meal prep. Also, deep-dish quiche is where it’s at. One hearty slice, and you’re stuffed, making this the perfect quiche for a crowd. But, if you’ve only got one other human in your household (hand raised), it freezes well too (see notes section).
Let me tell you about my inspiration for this amazing Leek, Sun-Dried Tomato and Goat Cheese Deep Dish Quiche. French Meadow Bakery in Minneapolis. They serve the yummiest deep-dish quiche, and it’s literally the only thing I’ve ever ordered off of their menu because it’s that good. I’ve also sampled (ate off of John’s plate, obvi) the breakfast burrito and bacon and egg croissant sandwich, which are also really freakin’ good. Not to mention, the burrito is HUGE. I might have to spread my wings the next time I visit.
What I really love about French Meadow though, along with their bomb food, is that they source food locally and support organic farmers. Does it get any better? If you’ve never been to French Meadow, and live in the Twin Cities area, add it your list. They also have a location in St. Paul and at the MSP airport… if you’re a passerby.
Since French Meadow isn’t always an option, I decided to recreate my favorite quiche. And that’s how my Leek, Sun-Dried Tomato and Goat Cheese Deep Dish Quiche was born. Not to toot my own horn, but it’s REALLY GOOD, and you’re definitely going to need to make it. Yes, need.
This quiche is loaded with so much goodness. The leeks are sautéed to tender perfection, and the spinach and sun-dried tomatoes add so much flavor. Also, let’s not forget about the goat cheese. It’s just so creamy and rich and perfect in quiche because it’s not overpowering, it melts right into the fluffy egg center. If you’ve never had goat cheese, this is the perfect opportunity to give it a try. Not be shy. If you’re not a fan of goat cheese, I suggest either using Feta or Gruyere cheese.
P.S. If you’ve never cooked with leeks before, don’t be intimated. They’re part of the onion family, and they’re really tasty. Being that leeks grow primary underground, there can be sand and dirt lodged inside. So, it’s important to clean them well before cooking. Start by cutting off and discarding the dark green top (see image above), then thinly slice the white and light green part. Place the sliced leeks in a bowl filled with cold water, and use your hands to clean and dislodge any dirt. Strain from water and you’re good to go. If you need it, here is a link to a more thorough article on cleaning leeks.
Once you make this delicious quiche, tell me in the comments how much you love it! K? Thanks 🙂
More of my favorite brunch recipes!
If you make this recipe, I would love to hear from you! Please rate the recipe below using the stars or leave a comment. If you’re on Instagram, share a picture of the food you created and tag me at Modern Farmhouse Eats! I love seeing all the pictures! 😊
Leek, Sun-Dried Tomato, and Goat Cheese Deep Dish Quiche
Thick deep dish pie crust (so flaky!)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup shortening
- 1/2 cup cold butter, diced
- 1/2 tablespoon white vinegar
- 2 tablespoons cold water
- 2 leeks, thinly sliced
- 3 tablespoons butter
- 2-3 ounces fresh baby spinach, roughly chopped (about half a bag)
- 4 ounces sun-dried tomatoes, roughly chopped (about half a jar of julienne cut in oil)
- 4-5 ounce package of soft goat cheese, broken into crumbles (avoid buying pre-crumbled goat cheese – it's dry and doesn't taste as good)
- 8 eggs
- 1 1/2 cups heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
Thick deep dish pie crust
- In a food processor or large bowl, pulse or mix together flour and salt. Add the shortening and butter. Pulse 8-12 times or use a pastry cutter to work shortening and butter into flour until it resembles a coarse meal. If using a pastry cutter, it'll take a few minutes.
- In a small bowl, whisk together the egg, vinegar, and cold water and pour into the food processor with the flour mixture and pulse until dough begins to form a ball. If using a bowl, use forks or a pastry cutter to work together until dough starts to combine, then use your hands to finish working into a ball. If the dough seems dry, add up to another 1/2 tablespoon cold water.
- Roll dough into a ball and wrap with plastic wrap. Place in the freezer for 15-20 minutes before rolling out. Use this time to make the filling.
- In a large skillet, melt butter over medium-high heat. Add leeks and sauté for 5-7 minutes until leeks become soft. Add spinach to the pan, and cook an additional 1-2 minutes until spinach is wilted.
- In a large bowl, whisk together eggs, heavy cream, salt, and pepper. Stir in leeks, spinach, sun-dried tomatoes, and half of the goat cheese.
- Preheat oven to 400° F.
- Roll out pie dough on a well-floured surface to about a 13-14 inch circle. Transfer to a 9 or 10 inch deep dish pie pan or springform pan, and press dough into bottom and up the sides of the pan. Pour egg mixture over crust and sprinkle with remaining goat cheese.
- Place the quiche onto a parchement lined baking sheet. Bake for 45 minutes, then loosely cover with tinfoil and continue baking another 30-45 minutes until the quiche is set and slightly golden on the top. When the quiche is done, a toothpick inserted in the center should come out clean.
- Remove from oven and let for about 30-60 minutes before serving. Slice and enjoy!