Leek and Mushroom Quiche
Delight your taste buds with this savory Leek and Mushroom Quiche, a perfect combination of tender leeks, earthy mushrooms, and creamy Gruyère cheese encased in a buttery, homemade pastry crust. Balanced with a rich custard of eggs, heavy cream, and a hint of nutmeg, every bite offers a luxurious melt-in-your-mouth texture. This adaptable recipe uses blind baking to ensure a perfectly crisp crust, while the sautéed vegetables lend a hearty depth of flavor. Ideal for brunch, lunch, or a light dinner, this quiche is sure to impress whether served warm or at room temperature. Easy to make yet irresistibly elegant, it’s a comforting choice for gatherings or meal prepping. Keywords: leek and mushroom quiche, cheesy quiche recipe, homemade pastry crust, vegetarian quiche, brunch recipes.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter
- 3 tablespoons cold water
- 2 medium leeks
- 250 grams mushrooms
- 1 tablespoon olive oil
- 3 large eggs
- 200 milliliters heavy cream
- 100 milliliters milk
- 100 grams grated Gruyère cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
Instructions
Preheat your oven to 200°C (400°F).
Start by preparing the pastry. In a large bowl, combine the flour and diced cold butter. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
Add the cold water one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a ball, wrap in cling film, and chill in the refrigerator for 20 minutes.
Meanwhile, prepare the filling. Thoroughly clean the leeks and slice them thinly. Clean and slice the mushrooms as well.
Heat the olive oil in a large skillet over medium heat. Add the leeks and mushrooms, cooking until softened and most of the moisture from the mushrooms has evaporated, about 5-7 minutes. Set aside.
Roll out the chilled dough on a lightly floured surface into a circle large enough to fit a 9-inch (23 cm) tart pan. Press the dough into the pan, trimming any excess from the edges.
Prick the base of the pastry with a fork and line it with parchment paper. Fill with baking beans or pie weights. Blind bake the crust for 12 minutes, then remove the weights and parchment and bake for another 5 minutes. Remove from the oven and set aside to cool slightly.
In a medium mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg until smooth.
Spread the cooked leek and mushroom mixture evenly over the pre-baked crust. Sprinkle the grated Gruyère cheese on top.
Pour the egg mixture over the filling, ensuring it is evenly distributed.
Place the quiche in the oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
Remove from the oven and allow the quiche to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.7 g | 318% | |
| Saturated Fat | 132.7 g | 664% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 1144 mg | 381% | |
| Sodium | 3781 mg | 164% | |
| Total Carbohydrate | 239.0 g | 87% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 20.3 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1254 mg | 96% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2273 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
