Slice of quiche with a side of leafy green salad on a dark rectangular plate

Grilled Leeks, Sunchoke Quiche

Name: Grilled Leeks, Sunchoke Quiche | Thermador Recipes
Ingredients: 8 medium leeks (root end and dark green leaf tops trimmed off), cut lengthwise in half to 4-5 inch pieces, washed and pat dried; 1 tablespoon grapeseed oil; 1/4 teaspoon kosher salt; Pinch of black pepper; 2 tablespoon butter; 18 ounces sunchokes peeled and finely chopped; 1/2 cup Leeks, grilled and finely chopped; 1 garlic clove finely chopped; 1 teaspoon thyme fresh finely chopped; 2 whole eggs; 1 cup heavy whipping cream; 5 ounces Gruyere Shredded; 1 1/4 teaspoon kosher salt; Pinch black pepper; 1 Tablespoon Parsley; 1 store bought (blind baked) pie shell

Curious how smoky, caramelized leeks and nutty sunchokes can reinvent a classic quiche? This Grilled Leeks and Sunchoke Quiche combines charred leeks and thinly sliced sunchokes (Jerusalem artichokes) with a silky egg custard and flaky pastry for a savory, vegetable-forward tart that’s both elegant and approachable. Grill the leeks on your Thermador range to deepen their sweetness, then finish in the oven for an evenly set center and a golden, picture‑perfect crust—ideal for brunch, light dinners, or make‑ahead meals.

Ingredients

6 servings:

For the Leeks:

8 medium leeks (root end and dark green leaf tops trimmed off), cut lengthwise in half to 4-5 inch pieces, washed and pat dried

1 tablespoon grapeseed oil

1/4 teaspoon kosher salt

Pinch of black pepper

For the Quiche:

2 tablespoon butter

18 ounces sunchokes peeled and finely chopped

1/2 cup Leeks, grilled and finely chopped

1 garlic clove finely chopped

1 teaspoon thyme fresh finely chopped

2 whole eggs

1 cup heavy whipping cream

5 ounces Gruyere Shredded

1 1/4 teaspoon kosher salt

Pinch black pepper

1 Tablespoon Parsley

1 store bought (blind baked) pie shell

Instructions

Blind Baking Pie Shell

Step 1: Preheat auxiliary oven to bake mode at 475°F.

Step 2: Place pie shell, pie plate in the refrigerator, and chill for at least 30 minutes before baking. Line the chilled piecrust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes.

Step 3: Carefully remove foil and weights and bake until lightly golden brown, about 5 minutes. Remove Piecrust and let it cool down for at least 15-30 minutes.

Quiche

Step 1: Preheat main oven at convection roast to 325°F, preheat grill to high heat on top and medium heat on bottom.

Step 2: In a bowl, carefully toss halved leeks with grapeseed oil salt and pepper.

Step 3: Place leeks on top portion of grill for 2 minutes per side, then place them on the lower portion of grill, grill on medium heat for an additional 1 1/2 minutes per side, and then set aside. Finely chop two leeks and keep the other halves whole. Set leeks aside.

Step 4: Place a medium Sautee pan on the bottom left burner number 2 and preheat for 1 minute on medium high heat. Add butter and melt, once melted add sunchokes, grilled chopped leeks, and sauté mix for 2 minutes. Add garlic and Sautee for an additional 3 minutes.

Step 5: Keep sautéed sunchokes and chopped grilled leeks on ExtraLow® on the lowest setting until needed.

Step 6: In a bowl add eggs, cream, salt pepper and thyme, add sautéed sunchoke mix, and fold in the gruyere cheese.

Step 7: Place contents into piecrust and place in main oven on bake mode 325° for 45-60 minutes on rack level 2 or until the quiche is set and golden brown on top. Remove from oven and rest for 15-30 minutes before slicing.

Step 8: To plate, place a few pieces of halved leeks on a plate, and top with a slice of quiche, garnish with parsley.