Why You’ll Love This Recipe
This quiche delivers a wonderful balance of flavors and textures. The sweetness of leeks pairs beautifully with the deep, umami flavor of mushrooms, all wrapped in a silky custard. It’s versatile, make-ahead friendly, and works just as well warm as it does at room temperature.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pie crust (store-bought or homemade)
mushrooms, sliced
leeks, cleaned and sliced
eggs
heavy cream or milk
gruyère or swiss cheese, grated
butter or olive oil
garlic cloves, minced
salt
black pepper
thyme (optional)
Directions
Preheat your oven to 180°C (350°F).
Place the pie crust into a tart or pie pan and prick the bottom with a fork. Pre-bake for about 10 minutes, then set aside.
In a skillet, heat butter or olive oil over medium heat. Add the leeks and cook until softened.
Add the mushrooms and garlic, cooking until the mushrooms release their moisture and become tender.
Season with salt, black pepper, and thyme if using, then remove from heat and let cool slightly.
In a bowl, whisk together the eggs and cream until smooth.
Spread the mushroom and leek mixture evenly over the pre-baked crust.
Sprinkle grated cheese over the vegetables.
Pour the egg mixture over the filling.
Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
Allow the quiche to cool slightly before slicing and serving.
Servings and timing
This recipe serves about 6 people.
Preparation time is approximately 20 minutes, and baking time is 30–35 minutes.
Variations
You can add cooked bacon or ham for extra flavor, or include spinach for more greens. Swap gruyère with cheddar or feta for a different taste. A crustless version can also be made for a low-carb option.
Storage/Reheating
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for about 10–15 minutes or enjoy cold or at room temperature.
FAQs
Can I use milk instead of cream?
Yes, though cream gives a richer texture.
How do I clean leeks properly?
Slice them and rinse thoroughly to remove any dirt trapped between layers.
Can I make this quiche ahead of time?
Yes, it’s perfect for preparing in advance.
Can I freeze quiche?
Yes, bake it first, then freeze and reheat when needed.
What mushrooms work best?
Button, cremini, or a mix of mushrooms all work well.
How do I know when the quiche is done?
The center should be set and no longer jiggly.
Can I make it crustless?
Yes, simply skip the crust and bake the filling in a greased dish.
What cheese is best?
Gruyère or Swiss are classic choices, but others work too.
Can I add more vegetables?
Absolutely, spinach or bell peppers are great additions.
Is it served hot or cold?
It can be enjoyed warm, at room temperature, or cold.
Conclusion
Mushroom leek quiche is a timeless, flavorful dish that combines simple ingredients into something truly special. Whether served for brunch or a light dinner, it’s a versatile and delicious recipe that’s sure to impress.
PrintMushroom Leek Quiche
A rich and savory mushroom leek quiche featuring a buttery crust filled with tender leeks, earthy mushrooms, and a creamy egg custard. Perfect for brunch, lunch, or a light dinner.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 pie crust (store-bought or homemade)
- 2 cups mushrooms, sliced
- 1 cup leeks, cleaned and sliced
- 4 large eggs
- 1 cup heavy cream or milk
- 1 cup gruyère or Swiss cheese, grated
- 1 tablespoon butter or olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon thyme (optional)
Instructions
- Preheat oven to 180°C (350°F).
- Place pie crust into a pan, prick the bottom with a fork, and pre-bake for 10 minutes. Set aside.
- Heat butter or olive oil in a skillet over medium heat. Add leeks and cook until softened.
- Add mushrooms and garlic, cooking until tender and moisture evaporates.
- Season with salt, black pepper, and thyme, then remove from heat and cool slightly.
- In a bowl, whisk eggs and cream until smooth.
- Spread mushroom and leek mixture over the crust and sprinkle with cheese.
- Pour egg mixture over the filling.
- Bake for 30–35 minutes until the center is set and top is lightly golden.
- Cool slightly before slicing and serving.
Notes
- Add bacon or ham for extra flavor.
- Use milk instead of cream for a lighter version.
- Try a crustless version for a low-carb option.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven or enjoy at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 160 mg
