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 hearty brunch recipes:
- Hot Buttered Rum French Toast Bake
- Next-Level Cheesy Breakfast Tator Tot Hotdish (Video!)
- Cheesy Sausage and Egg Breakfast Enchiladas
- Cheddar Biscuits and Sausage Gravy Skillet
Leek, Sun-Dried Tomato, and Goat Cheese Deep Dish Quiche
- 2-3 leeks depending on size*, thinly sliced
- 2 tablespoon butter
- 5 ounces 4 cups baby spinach, chopped
- 1 store-bought pie crust or homemade see recipe below
- 4 ounces sun-dried tomatoes julienne cut in oil, chopped
- 5 ounces goat cheese crumbled
- 8 eggs
- 1 ½ cups heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- Preheat oven to 400° F.
- In a large skillet, melt butter over medium heat. Add leeks and sauté for 5-7 minutes until leeks become soft. Add spinach to pan, and cook an additional 2-3 minutes until spinach is wilted.
- Roll out pie dough on a well-floured surface to about a 15-inch circle. Roll from center to edge, turning and flouring the dough so it doesn't stick. Using a spatula, fold dough in half and transfer to a non-stick 9 or 10-inch deep-dish pie pan or springform pan, and press dough onto bottom and up the sides of the pan.
- 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. Pour egg mixture into pie pan. Top with remaining goat cheese.
- Loosely cover with tinfoil, and bake for 50 minutes. Remove foil and bake an additional 10-20 minutes until quiche is set and slightly golden on the top. If the edges of the crust look like they're cooking too much, tear skinny pieces of tinfoil and use them to cover the edges of the crust, wrapping 3-4 pieces around the edges of the pan.
- Remove from oven and let sit 10 minutes before serving. Depending on your pie pan, remove quiche from pie pan and slice into wedges.
- *If your leeks are on the larger size, two leeks should be enough.
- I used a non-stick 9.5 inch deep-dish pie pan with a removable bottom. Click here for a link to the one I have.
- To freeze baked quiche: Slice quiche into single serving wedges. Wrap each wedge in plastic wrap, and then place all plastic wrapped wedges into a large Ziploc bag and freeze for up to 3 months. Thaw in fridge overnight, and reheat in the microwave.
- Overnight prep: Press pie dough into pie pan, cover with plastic wrap and place in the fridge overnight. Sauté leeks and spinach, and store in airtight container until morning. When you're ready to bake, start at step 4 in the instructions.
Deep dish pie crust
- 1 ½ cups flour
- ½ teaspoon salt
- ¼ cup butter flavor shortening
- ½ cup cold butter diced
- 1 egg
- ½ tablespoon white vinegar
- 2 tablespoons cold water
- In a food processor or large bowl, pulse (or mix) together flour and salt.
- Add 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, should take about 3 minutes.
- In a small bowl, whisk together egg, vinegar, and cold water and pour into food processor with flour mixture and pulse until dough begins to form a ball. If using a bowl, stir together until dough starts to combine, then use your hands to finish forming together. 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.
- Roll dough out on a well-floured surface into a circle. Roll from center to edge, turning and flouring the dough so it doesn't stick.