Phyllo Leek and Parmesan Quiche

Name: Phyllo Leek and Parmesan Quiche
Yield: Makes 6 servings
Ingredients: Kosher salt and freshly ground pepper; 4 large eggs plus 1 large egg yolk; 1½ cups (12 fl oz/350 ml) heavy cream; 1 small yellow onion, diced; 2 tablespoons extra-virgin olive oil; 4 tablespoons (2 oz/60 g) unsalted butter; 3 leeks, trimmed, white and light green parts only; 8 sheets phyllo dough, each about 14 by 18 inches (35 by 45 cm), thawed; 1½ cups (6 oz/170 g) grated Parmesan cheese

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Williams Sonoma at Home Favorites

By Williams Sonoma

Published 2023

About

Savory quiche makes an impressive centerpiece for a springtime brunch. The leeks are sliced two ways before cooking: two are cut into rounds and one is halved lengthwise. Ready-to-use phyllo dough streamlines prep and gives your creation a fanciful finish.

Ingredients

8 sheets phyllo dough, each about 14 by 18 inches (35 by 45 cm), thawed
3

Vegetarian
Breakfast
Brunch
Spring

Method

Preheat the oven to 375°F (190°C). Lightly grease an 8- or 9-inch (20- or 23-cm) tart pan with 2-inch (5-cm) sides.

On a work surface, lay the 8 phyllo sheets on top of one another, alternating each sheet 90 degrees. Transfer to the prepared tart pan, gently pressing and crimpi