Chef Emily's Pi Day Quiche

What's a better way to celebrate Pi Day than with a savory pie? With this spring Leek and Goat Cheese Quiche, you can't go wrong. 

Make it with Chef Emily by following along on our YouTube.

Pi Day Quiche


1 prepared pie crust (store bought or your favorite recipe)
1 leek, ¼ inch slice
3 cloves garlic, minced
1 tbsp olive oil
¼ tsp. + 1/2 tsp. salt
¼ tsp. black pepper 
4 eggs
1 ½ cup half and half
½ cup goat cheese crumbled
½ cup parmesan cheese shredded



Pie Crust

  1. Transfer prepared pie crust to pie pan. Crimp or trim the excess dough to fit the pie pan. (Save extra pie crust to make a pi decoration!)
  2. Lay parchment paper on top of pie crust and fill with dried beans or pastry weights. Make sure the beans/weights cover the entire bottom of the pie crust.
  3. Place in the Tovala and use QR code below to bake. When the timer has 3 minutes left, quickly remove parchment paper and weights from the crust and place the crust back into the Tovala.
  4. Allow the crust to cool.


Quiche Pie Crust Parbake QR Code


  1. Cut the leeks into ¼ inch slices and place in a bowl of water so that the leeks are floating. Allow to sit so that the sand falls to the bottom of the bowl.
  2. Meanwhile, mince garlic and set aside.
  3. In a bowl, whisk together eggs and cream until combined. Season with salt.
  4. Remove the rinsed leeks from the bowl and pat dry with paper towels.
  5. Heat a sauté pan over medium heat with olive oil. Add in leeks and sauté until softened. Add in garlic, season with salt and pepper, and cook for a few more minutes until translucent.
  6. Remove from heat and allow to cool to room temperature.
Quiche Filling QR Code



  1. Once all of the components have cooled, assemble the quiche!
  2. Add the leek mixture to the base of the pie crust and top with cheeses.
  3. Pour custard mixture over the fillings.
  4. Tent the edges of the pie crust with tin foil, to avoid the crust getting too dark in the oven.
  5. Place in the Tovala and cook using QR code to the right.
  6. Watch the crust: you may remove the tin foil with 5 minutes left or keep it on if the edges are still getting some color.
  7. Remove from the Tovala and allow to cool for 10 minutes before slicing. Dig in!