This cheese and herb quiche brings crisp puff pastry, silky custard and sweet slow-cooked leeks to the table. Gruyère melts into spinach, chives and tarragon, giving each slice a savoury lift. Serve it at room temperature for an easy, generous lunch or light supper.
By Matt TebbuttFrom Saturday Kitchen Recipes
This cheese and herb quiche calculates as Nutri-Score D. The recipe includes nourishing spinach, leeks, herbs, eggs and milk, but the puff pastry, double cream, butter and Gruyère add a higher level of saturated fat and energy. Enjoy this Gruyère quiche as a generous savoury tart with a crisp salad for balance.
Approximate nutrition per serving, based on 8 servings: 560 kcal, 41g fat, 23g saturates, 31g carbohydrates, 4g sugars, 3g fibre, 14g protein, 1.2g salt.
Equipment
Ingredients
- 450g ready-rolled puff pastry
- 20g unsalted butter
- 3 leeks, finely chopped
- 5 free-range eggs
- 250ml whole milk
- 250ml double cream
- 1 tbsp Dijon mustard
- 500g baby spinach, cooked and squeezed dry
- 10g chives, chopped
- 10g tarragon, chopped
- 150g Gruyère cheese, grated or finely chopped
- To taste salt and white pepper
Customise
- Gruyère cheese: Swap for mature cheddar, Comté or Emmental if you want a slightly different cheese and herb quiche flavour.
- Tarragon: Use parsley or dill for a softer herb note in this puff pastry quiche.
- Baby spinach: Replace with cooked chard or kale, but squeeze it very dry so the quiche filling sets well.
- Leeks: Use finely sliced spring onions for a quicker savoury tart, though slow-cooked leeks give the sweetest result.
Method
- Preheat and line the tart tin – 5 minutes.
Heat the oven to 200C/180C Fan/Gas 6. Line a 25cm tart tin with the ready-rolled puff pastry, gently press it into the edges and trim any excess. Add baking parchment and baking beans so the pastry keeps its shape while it bakes. - Blind bake the pastry case – 20 minutes, and start the leeks while it bakes.
Bake the pastry case until it turns golden and crisp. Lift out the parchment and baking beans, then set the pastry shell aside to cool slightly. You can bake this pastry case a few hours ahead if you want an easier final assembly. - Soften the leeks slowly – about 30 minutes.
Melt the butter in a frying pan over a low heat. Add the chopped leeks and cook them gently until they turn soft and sweet, but keep the heat low so they do not brown. Stir now and then, and let them take their time; this gives the cheese and herb quiche a deeper, sweeter base. - Make the custard while the leeks finish – 5 minutes.
Whisk the eggs, whole milk, double cream and Dijon mustard together in a bowl until smooth. Pass the mixture through a sieve into a jug or clean bowl, then season well with salt and white pepper. Sieving helps the quiche custard set with a smoother texture. - Fill the tart shell – 5 minutes.
Spoon the softened leeks evenly into the pastry case. Scatter over the cooked, well-squeezed spinach, then add the chives, tarragon and Gruyère cheese. Keep the filling even so every slice of this cheese and herb quiche has herbs, spinach and cheese throughout. - Pour in the custard carefully – 2 minutes.
Pour the egg mixture into the tart case until it almost reaches the top. If the tart feels tricky to move, place it on the oven shelf first and then top it up there. This small trick helps you avoid spills. - Bake until just set – about 30 minutes.
Reduce the oven temperature to 170C/150C Fan/Gas 3½. Bake the quiche until the filling looks mostly set but still has a slight wobble in the centre. That gentle wobble is a good sign; it means the custard will stay soft rather than rubbery. - Rest before slicing – a couple of hours, perfect to do ahead.
Remove the quiche from the oven and leave it at room temperature for a couple of hours so it firms up fully. This rest makes slicing much neater and gives the flavours time to settle. - Slice and serve at room temperature.
Cut the cheese and herb quiche into generous wedges and serve it at room temperature. It works beautifully for lunch, a buffet, a picnic-style meal or a relaxed supper with a crisp green salad.
Wine Pairing
A cheese and herb quiche pairs best with a wine that can lift the rich Gruyère, double cream and buttery puff pastry. Choose a crisp Chardonnay, a dry Chenin Blanc or a lightly oaked white Burgundy for this Gruyère quiche; each one brings enough freshness for the creamy custard and enough body for the savoury cheese tart.
If you prefer a brighter match, serve this herb quiche with Sauvignon Blanc or Picpoul de Pinet. Their citrus notes work well with the chives, tarragon and leeks, making the puff pastry quiche feel lighter. For a celebration, sparkling wine also suits cheese and herb quiche because the bubbles cut through the richness and refresh the palate between bites.
FAQs
- Can I make cheese and herb quiche ahead? Yes. Bake the quiche, let it cool and serve it at room temperature later the same day. The pastry case and leeks can also be prepared a few hours ahead.
- Can I serve this Gruyère quiche warm? Yes, but let it rest first. A short rest helps the custard settle, while a longer room-temperature rest gives cleaner slices.
- How do I stop a puff pastry quiche from going soggy? Blind bake the pastry until golden, squeeze the spinach dry and cook the leeks gently so excess moisture evaporates.
- What goes well with cheese and herb quiche? Serve this savoury tart with a sharp green salad, pickled vegetables, roasted tomatoes or a simple cucumber salad.
- Can I freeze this cheese and herb quiche? You can freeze cooked slices, but the custard texture may soften after thawing. For best results, chill leftovers and eat within 2 days.
Tips
- Squeeze the cooked spinach firmly so the quiche filling stays smooth and set.
- Keep the leeks pale rather than browned for a sweeter, cleaner flavour.
- Rest the quiche before serving; room temperature gives the best texture and flavour.