Cherry Tomato, Leek & Swiss Cheese Quiche

Written by Pui Yi Ng from Grobo, a smart indoor gardening system that grows fresh food and medicine for you. Click here to learn more about Grobo.


Quiches originate from France, but have become quite a popular dish in other countries. It is an open-faced pastry crust with a filling of eggs and milk or cream. You can add any toppings you desire, such as vegetables, cheeses, and meats. I personally prefer a veggie type quiche! In the fall, you have loads of different veggies you can get fresh at the local farmer's market to make a scrumptious quiche.

An old recipe my mom wrote down from a friend of hers inspired this recipe. I am not sure where her friend got it from, but here it is (including my alterations). 

Flatlay of the tomato and leek quiche


Prep Time: 20 minutes // Cook Time: 50 minutes


  • 1 puff pastry sheet
  • 4 eggs
  • ¾ cup cream
  • 1 ¼ cup milk
  • Pinch of nutmeg
  • 1 pint (2 cups) of cherry tomatoes
  • 2 leeks
  • Swiss cheese
  • Sprinkled thyme
  • 1 tbsp avocado oil/ butter
  • Salt & pepper to taste



  • Begin by taking your puff pastry out of the freezer and letting it thaw out over your quiche dish. Then pre-heat oven to 350 degrees.
  •  Once the puff pasty is thawed out, stretch it gently to fit nicely over the quiche dish. Fork holes into the bottom base of the pastry and use tin foil to create a ring that fits snuggly into the quiche dish on top of the pastry. (This prevents the puff pastry from going wild and puffing out of control!)
  • Place the puff pastry with the tin foil ring in the oven for approximately 10 minutes.
  • While the crust is pre-baking, wash cherry tomatoes and leeks. Cut the cherry tomatoes in half and put them into a bowl. Take the Swiss cheese and either grate or cut it into small cubes. Add it to the cherry tomatoes bowl and add thyme, salt and pepper to taste.
  • For the leeks, use the bottom half of each only. Cut the top half off and slice the remaining parts into thin coin-like slices. Heat a skillet and melt butter or use oil before sautéing the leeks. Sauté for approximately 2 minutes; or just enough for them to soften.   
  • By this time your puff pastry should be done pre-baking. Turn off the heat and take the puff pastry out of the oven and take off the tin foil ring. Add the leeks, cherry tomatoes, and Swiss cheese into the quiche dish.
  • For the liquid filling, combine eggs, cream, milk and nutmeg. Then whisk everything together. 

Photo of the quiche egg filling in a measuring cup

As you can see in the photo above, I underestimated how much volume the liquid mixture would take… *face palm*. I had to upgrade to a bigger container to whisk everything together. OH, well. You live and learn.    

  • Pour the liquid mixture into the quiche dish and put it in the oven to bake for approximately 40 minutes! The goal is to have the crust and quiche filling to be a golden brown colour. You can also stick a fork or knife in to check if the filling is cooked.     
A fully baked Swiss Cheese and tomato and leek Quiche