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Mushroom Leek Quiche

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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.

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

  1. Preheat oven to 180°C (350°F).
  2. Place pie crust into a pan, prick the bottom with a fork, and pre-bake for 10 minutes. Set aside.
  3. Heat butter or olive oil in a skillet over medium heat. Add leeks and cook until softened.
  4. Add mushrooms and garlic, cooking until tender and moisture evaporates.
  5. Season with salt, black pepper, and thyme, then remove from heat and cool slightly.
  6. In a bowl, whisk eggs and cream until smooth.
  7. Spread mushroom and leek mixture over the crust and sprinkle with cheese.
  8. Pour egg mixture over the filling.
  9. Bake for 30–35 minutes until the center is set and top is lightly golden.
  10. 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

Find it online: https://thefamilycooking.com/mushroom-leek-quiche/