Crustless Quiche With Leeks and Gouda



  • 8-10 eggs*
  • 1 egg yolk (optional)
  • 1 1/2 cups of milk (oat milk is a good, neutral alternative or you can add cream for some added richness)
  • 2 pinches of salt
  • Black pepper
  • 1-2 leeks removed and white parts roughly chopped
  • 1 cup Gouda
  • 2 tablespoons of Olive Oil (or butter)

Optional Add-ins: 

  •  2 cups chopped greens like spinach
  • 1 cup of cooked vegetables like squash, balsamic red onions, caramelized onions, or zucchini or mushrooms
  • 1 cup cooked meat (bacon or sausage is a classic)
  • 1/4 cup herbs like parsley or chives
  • 1 up cheese like Gruyere, Swiss, cheddar, feta or goat cheese


  • Heat your oven to 300°F and butter a pie dish or baking pan
  • Place a frying pan on a medium heat and add the olive oil and leeks (plus a little salt) and sauté for 6-8 minutes
  • Place the eggs into a bowl and whisk until fully beaten
  • Add milk, salt, pepper and whisk a little more
  • At this point you can either add in cheese and leek (and other vegetables/ fixings) and whisk or you can spoon everything into the bottom of the pan and pour in the milk and egg mixture
  • Bake in the oven for 30-40 minutes and until the quiche is set but the center still jiggles a bit.


*If you are doing a 9x13 inch baking dish do 10

* If you want to make a quiche with a crust- you cut the eggs to about half. We love an oat crust like this one.

Back to blog

Leave a comment