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–+ servings

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 votes
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Course: Appetizer, Breakfast, dinner, entree, Side Dish
Cuisine: French, Mediterranean
Total Time: 2 hours 50 minutes
Servings: 6 people
Calories: 430kcal
Author: Imsen

Equipment

  • Baking pan

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 mixing bowl, combine the flour and salt.
  • Add the cold, diced butter to the flour mixture.
  • Use a pastry cutter or your fingers to incorporate the butter into the flour until it resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, and mix until the dough comes together.
  • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • Roll out the chilled dough on a floured surface and line a quiche pan or pie dish with it. Trim the edges and refrigerate while preparing the filling.

Sauteing the Leeks and Mushrooms:

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

Preparing the Quiche Filling:

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

Assembling and Baking:

  • Preheat the oven to 375°F (190°C).
  • Pour the egg and vegetable mixture into the prepared pie crust.
  • Bake in the preheated oven for 30-35 minutes or until the quiche is set and the crust is golden brown.
  • Allow the quiche to cool for a few minutes before slicing and serving.

Serving Suggestions:

  • Serve the Leek and Mushroom Quiche 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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