Leek And Mushroom Quiche (Gruyère Cheese)

This Leek and Mushroom Quiche is a classic that's ideal for brunch, lunch, or even dinner because it blends comfort and elegance. This is the type of quiche I've always wanted; in addition to a ton of sautéed mushrooms, the creamy interior of the quiche is punctuated by a heap of sliced leeks.

Ingredients

• All-purpose flour: Unbleached all-purpose flour makes a tender, flaky homemade crust.
• Cold unsalted butter: Go with unsalted because the cheese naturally has plenty of salt in it, and the vegetables are seasoned as well.
• Salt: This seasons the crust and balances all the flavors.
• Ice water: Keeps the butter cold so the crust bakes up flaky; add it a tablespoon at a time until the dough just comes together.
• Leeks: Make sure to wash them thoroughly; leeks can be very dirty, as soil becomes trapped between their layers during growth.
• Mushrooms: Really, whatever mushrooms you want to use are just fine, plain inexpensive buttons or creminis, or a wonderful mix of wild mushrooms, all of these work.
• Olive oil: Used to sauté the leeks and mushrooms until perfectly softened.
• Large eggs: Give the quiche its structure.
• Milk: Lightens the quiche and gives it creaminess.
• Shredded Gruyère or Swiss cheese: Gruyère brings a nutty, melty richness; Swiss or sharp cheddar works well if Gruyère isn't available.
• Salt and pepper: To taste, for seasoning the filling.
• Nutmeg: Optional, but adds a warm, subtle depth to the egg custard.

Instructions

1. Make the crust. In a large bowl, combine the flour and salt. Add the cold, diced butter and work it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Add the water. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.
3. Chill the dough. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Prepare for blind baking. Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface, line a quiche pan or pie dish with it, and trim the edges.
5. Blind bake the crust. Line it with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the parchment and weights and bake for 5 more minutes, until lightly golden.
6. Heat the oil. Heat the olive oil in a skillet over medium heat.
7. Sauté the vegetables. Add the sliced leeks and mushrooms and sauté until softened and any liquid from the mushrooms has evaporated.
8. Season the filling. Season with salt and pepper, then let the mixture cool slightly.
9. Make the custard. In a mixing bowl, whisk together the eggs, milk, and nutmeg (if using).
10. Combine the filling. Stir in the sautéed leeks and mushrooms.
11. Add the cheese. Add the shredded cheese and mix until well combined.
12. Fill the crust. Pour the egg and vegetable mixture into the pre-baked crust.
13. Bake the quiche. Bake for 30 to 35 minutes, until the quiche is set and the crust is golden brown.
14. Cool before slicing. Let the quiche cool for a few minutes before slicing.
15. Serve. Serve warm or at room temperature.
16. Garnish. Garnish with fresh herbs like parsley or chives for a burst of color and added flavor.

Variations and Storage

• Storage: Refrigerate leftovers for up to 3 to 4 days, or freeze slices for up to 1 month.

• Customize your fillings: There are so many different flavor combinations that would work here - feel free to substitute asparagus, sun-dried tomatoes, Kalamata olives, or caramelized onions.
• Keep the ratios: Keep the ratios of eggs, milk, and cheese the same, and then get creative with your favorite fillings.
• Reheating: The best way to reheat the quiche is in the oven, place a slice or two on a baking sheet or a piece of foil, and reheat in a 350-degree oven for 10 to 15 minutes.

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Leek and Mushroom Quiche (Gruyère Cheese)

This Leek and mushroom quiche is cooked with homemade flakey shortcrust pastry that is incredibly creamy, cheesy, and flavorful. The vegetarian quiche is ideal for a light dinner, brunch, lunch, or breakfast.

5 From 14 reviews

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Course: Appetizer, Breakfast, dinner, entree, Side Dish

Cuisine: French, Mediterranean

Prep Time: 30 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 2 hours hours 5 minutes minutes

Servings: 6 people

Calories: 430kcal

Author: Imsen

Equipment

• Baking pan

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US CustomaryMetric

INGREDIENTS

Pie Crust:

• ▢ 1 ¼ cups all-purpose flour
• ▢ ½ cup cold unsalted butter diced
• ▢ ¼ teaspoon salt
• ▢ 3 to 4 tablespoons ice water

Filling:

• ▢ 2 leeks thinly sliced (white and light green parts only)
• ▢ 1 cup mushrooms sliced
• ▢ 1 tablespoon olive oil
• ▢ 4 large eggs
• ▢ 1 cup milk
• ▢ 1 cup shredded Gruyère or Swiss cheese
• ▢ Salt and pepper to taste
• ▢ ¼ teaspoon nutmeg optional

INSTRUCTIONS

Preparing the Pie Crust:

• In a large bowl, combine the flour and salt. Add the cold, diced butter and work it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.
• Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface, line a quiche pan or pie dish with it, and trim the edges.
• Blind bake the crust: line it with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the parchment and weights and bake for 5 more minutes, until lightly golden.

Sauteing the Leeks and Mushrooms:

• Heat the olive oil in a skillet over medium heat.
• Add the sliced leeks and mushrooms and sauté until softened and any liquid from the mushrooms has evaporated.
• Season with salt and pepper, then let the mixture cool slightly.

Preparing the Quiche Filling:

• In a mixing bowl, whisk together the eggs, milk, and nutmeg (if using).
• Stir in the sautéed leeks and mushrooms.
• Add the shredded cheese and mix until well combined.

Assembling and Baking:

• Pour the egg and vegetable mixture into the pre-baked crust.
• Bake for 30 to 35 minutes, until the quiche is set and the crust is golden brown.
• Let the quiche cool for a few minutes before slicing.

Serving Suggestions:

• Serve warm or at room temperature.
• Garnish with fresh herbs like parsley or chives for a burst of color and added flavor.

NOTES

• Place the sliced leeks in a bowl of cold water and swish them around to allow any dirt or sand to sink to the bottom. Lift the leeks out of the water and transfer them to a colander to drain. Pat them dry with paper towels before sautéing. This ensures that your quiche will be free of gritty textures and that the leeks contribute their delicate flavor without any unwanted debris.

• After fitting the crust into the pie dish, line it with parchment paper and fill it with pie weights or dried beans. Pre-bake the crust in a preheated oven for about 15 minutes. Then, remove the weights and parchment paper and bake for an additional 5-7 minutes until the crust is golden brown. This process ensures that the crust maintains its structure and doesn't become soggy when the filling is added later.

NUTRITION

Calories: 430kcal | Carbohydrates: 27g | Protein: 15g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 708mg | Potassium: 256mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1.4IU | Vitamin C: 4mg | Calcium: 316mg | Iron: 2mg

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