📖 Instructions

1. Preheat your oven to 375°F (190°C). If using a store-bought pie crust, remove it from the freezer and let it thaw slightly according to package directions.
2. Carefully unroll the pie crust into a 9-inch pie plate. Gently press it into the bottom and up the sides. Trim any excess crust, leaving about a half-inch overhang, and then crimp the edges decoratively with your fingers or a fork.
3. To prevent a soggy bottom (a common quiche woe!), you'll want to par-bake the crust. Prick the bottom of the crust all over with a fork. Line the crust with parchment paper or foil and fill it with pie weights, dried beans, or rice.
4. Bake for 15 minutes. Carefully remove the parchment/foil and weights. Return the crust to the oven and bake for another 5-7 minutes, or until the crust looks lightly golden and feels dry to the touch. Remove from oven and let it cool slightly while you prepare the filling. Reduce oven temperature to 350°F (175°C).
5. While the crust is baking, prepare your leeks. Trim off the dark green tops and the very end of the root. Slice the white and light green parts of the leeks into thin rounds. You'll likely need about 2 cups of sliced leeks.
6. Place the sliced leeks in a colander and rinse them thoroughly under cold running water, separating the layers to ensure all grit and dirt are removed. Drain well.
7. In a large sauté pan, melt 1 tablespoon of unsalted butter over medium heat. Add the cleaned and drained leeks, along with a pinch of salt and black pepper.
8. Sauté the leeks gently for 8-10 minutes, stirring occasionally, until they are very tender and translucent but not browned. It's okay if they look a little wilted; that's what you want. Remove from heat and let them cool for a few minutes.
9. In a large mixing bowl, whisk together the large eggs, heavy cream, milk, a half teaspoon of salt, and a quarter teaspoon of black pepper until well combined and slightly frothy.
10. Stir in the grated Gruyère cheese and the cooled, sautéed leeks into the egg mixture. Add the chopped fresh parsley, chives, and dill, stirring gently to distribute everything evenly.
11. Pour the egg and leek mixture into your partially baked pie crust. If you're worried about overfilling, pour slowly.
12. Carefully transfer the pie plate to the preheated oven (remember it should be 350°F now).
13. Bake for 35-45 minutes, or until the center is just set. You can test this by gently shaking the pie plate; the edges should be firm, and the very center should have a slight, delicate jiggle, like gelatin. A knife inserted near the center should come out clean.
14. Once baked, remove the quiche from the oven and place it on a wire rack. Let it cool for at least 10-15 minutes before slicing and serving. This resting time helps the custard set completely, making for cleaner slices.
15. Slice into wedges and serve warm or at room temperature. Enjoy!