Onion, Leek, and Camembert Quiche

Make this elegant quiche for a special brunch. Or serve it for lunch with salad.

Serves: 8Hands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 8


  • 1 Tbsp. olive oil
  • 1 large white onion, peeled and chopped
  • 1 large leek, white and light green parts
  • 1 Tbsp. water
  • 2⁄3 cup light cream
  • 3 large eggs, beaten
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1 unbaked pie shell (9 inches)
  • 4 oz. Camembert, cut into 1⁄2-inch pieces
  • 1⁄4 cup grated Parmesan cheese


  • Preheat oven to 375°F.
  • In large skillet, heat olive oil over medium heat. Add onion, leeks, and water; cook and stir for 9 minutes or until onion is translucent. Remove from heat and set aside.
  • In a large bowl, whisk together cream, eggs, salt, and pepper and beat well.
  • Scatter cooked onion and leek over bottom of pie shell. Scatter Camembert over onion and leek; cover with egg mixture. Sprinkle Parmesan over filling.
  • Bake for 40 minutes or until filling is set and golden brown in spots. Let stand for 5 minutes, then serve.