Quiche is the French name for a short, fancy tart with a buttery crust and a rich, creamy filling. It mainly differs from a pie in its height. Mushrooms and leeks make this recipe extraordinary, full of flavor, and a wonderful dish for brunch, potlucks, and to have frozen at all times, just in case.
My recipe has a lighter binding cream than most, which I learned at a cooking class a million years ago. It uses part yogurt instead of all cream, but it's still very creamy and rich. And you can use a round tart pan or a square pan as I do today.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
Savory French tart
I'm used to making quiche, and this mushroom version is one of my favorites. Who doesn't like mushrooms and homemade pastry, right? They're a great flavor combination with leeks.
The secret to a great quiche? A homemade crust, a good ratio of add-ins and binding cream, and not overbaking it so it stays creamy. Every detail counts to make the best quiche. Take the time to read the recipe first and organize yourself.
Ham and cheese quiche, for example, is a frozen staple for us and a quick, comforting weekday dinner. I pop it in a medium oven and half an hour later have a mouthwatering savory tart ready to eat with a green salad.
A buttery shortcrust is traditional to encase the filling, but you can also make a crustless quiche, which is a fantastic recipe for gluten-free diets, a light lunch, or as part of a brunch table.
Paula's Tip
When it comes to quiche fillings, it's a wonderful way to clean your fridge, pretty much like a frittata or a risotto. Most vegetables, cheeses, and deli meats can go into a quiche.
Testing notes
Paula's baking tips that can make a difference.
Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
Blind bake the crust to avoid sogginess. This means the pastry shell is pre-baked, creating a dry surface, making it harder for liquids in the filling to immediately start to seep in, which results in a bland bite. It's all explained in the recipe card.
The vegetables are pre-roasted or cooked. And I recommend not skipping this step, as they might not fully cook in the oven. Whether you roast or cook them in a skillet, drain any liquid that might have collected before filling the crust. If using frozen vegetables, there's no need to cook them, but I do recommend thawing them to avoid adding extra water to the filling.
A mixture of cream and natural yogurt is the best option. And what I use for this mushroom tart.
For the most consistent results, use the amounts of ingredients given in the recipe for the binding cream. Adding more eggs, for example, can result in a more rubbery filling. Using milk instead of cream can produce a filling without enough structure and might take too long to set. Using only cream will render a heavy quiche, dense, and too rich.
Make ahead: You can make the pie crust up to a week ahead and refrigerate it or keep it frozen up to a month. The vegetables can be roasted 2-3 days before assembling the savory quiche.
The quiche crust
An all-butter quiche pastry is best, and homemade is highly recommended. In French, it's called pate brisée and is the most traditional for this dish.
My go-to quiche dough has only four ingredients: flour, salt, butter, and ice water. It's a forgiving crust in its assembly and can be rolled easily.
Make it ahead: it keeps for 3-5 days in the refrigerator or a month in the freezer. Always well wrapped.
The binding cream
Also called the custard mixture or egg mixture, it's the glue that makes it all come together, that binds the filling ingredients.
Most traditional recipes use only cream and often include grated cheese. My version uses part yogurt, making a lighter filling with a slight tang that pairs amazingly well with the add-ins and cuts through the butter and cream. And the cheese is optional, depending on the rest of the ingredients.
The leek mushroom mixture
The filling for this vegetarian quiche is simple, and, for the sake of this recipe, I wrote down the quantities, of course. But I usually eyeball it. That's what happens when you make quiche regularly.
I use leeks because they are excellent paired with mushrooms. But you can use green onions, shallots, yellow onions, or a mix of onions and garlic, with great results. And call it a mushroom quiche.
What type of mushrooms work best? I like white mushrooms (also called Paris mushrooms) and Portobellos. They have enough flavor and are easily available.
How to cook the vegetables
In the oven: This is my favorite way and how I cooked them for this recipe. Drizzle the sliced vegetables with olive oil in a baking pan until they are softened but still crunchy. This is important because they will continue cooking in the oven once the quiche is assembled.
On the stove: Melt butter and olive oil in a skillet or pan, throw in the coarsely chopped leeks, sprinkle salt and pepper to taste and cook for a minute or so, just to soften. Then add chopped mushrooms, turn the heat to high, and don't touch or stir until the mushrooms *just* begin to brown lightly, or they will be watery and not browned. Drain the liquid before adding them to the crust.
Either way, don't overcook them because they still have some time in the oven to cook further.
Assembling a quiche
Nobody likes a soggy tart. And that is crucial when making a great quiche.
- Add-ins: It's important not to use watery ingredients. Drain any liquid before filling the crust. They might've collected when you cooked the vegetables or because they're frozen.
- Bling baking the pie crust: it's pre-baking the crust with weight on top (pie weights, beans, rice) so that it holds its shape and doesn't shrink. And helps avoid a soggy crust. You can read all about blind baking pie dough.
- Binding cream: add it at the last minute and pour it slowly and as evenly as possible, covering the mushrooms and leeks.
Variations
- Herbs: use them in the pie dough (as I do for the tomato galette) or the filling. Thyme and parsley work very well.
- Different types of mushrooms: such as button mushrooms, shiitakes, portobello, cremini, or other favorite ones.
- Cheese: Instead of the gruyère cheese, add grated Parmesan, asiago, Reggiano, Swiss cheese, white cheddar or fontina to the filling.
- Gluten-free quiche: Use a homemade GF quiche crust or a store-bought one.
Serving
this mushroom quiche is the perfect thing for lunch with a salad, for a picnic, for a buffet table, and, if you make them bite-size, it's a great appetizer to eat while you mingle, holding a cocktail in your other hand. So this is one of my favorite foods for New Year's Eve casual parties with friends because it is amazing at room temperature as finger food!
Storing
it stays at room temperature for 2-3 days, in the refrigerator for a week, and frozen for a month. Always well covered in plastic wrap or in an airtight container to avoid dryness.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Mushroom Leek Quiche (buttery crust, creamy filling)
Ingredients
- 1 recipe for Shortcrust Pastry, or use a commercial pie crust, all-butter if possible.
For the filling:
- 14 ounces portobello or white cap mushrooms, sliced
- 2 large leeks, white and light green parts only (about 2 cups sliced)
- salt and black pepper, to taste
- ¼ cup grated Gruyere cheese, optional
For the binding cream:
- ¾ cup natural yogurt, plain, no sugar, or Greek yogurt
- ¾ cup whipping or heavy cream, at room temperature
- 3 eggs, at room temperature
- salt and pepper, to taste
Instructions
For the crust:
- This recipe is for a 9-inch square or round pan with a removable bottom. Make 1 recipe for Shortcrust Pastry according to the recipe in the post linked above.
- Blind bake it (pre-baking) to avoid a soggy bottom according to instructions in the link above, and reserve. Leave the oven on.
For the filling:
- Preheat the oven to 350°F (180°C).
- Wash, dry, and thinly slice 2 large leeks. Clean and slice 14 ounces portobello or white cap mushrooms.
- Put them in a lightly oiled baking pan, sprinkle with salt and black pepper to taste, and bake for about 15 minutes, until beginning to soften. You do not want to completely bake them at this point.
- Or saute mushrooms and leeks in a skillet with some olive oil. Don't touch them much until they release most of their liquid and start to brown. Don't overcook them as they will cook further in the oven. Drain to remove extra liquid before using.
For the binding cream:
- In a large bowl, mix ¾ cup whipping or heavy cream and ¾ cup natural yogurt until combined with a wire whisk or spoon. No need to use an electric mixer.
- Add 3 eggs and mix until well combined but without beating. We don't want to beat the eggs much, only combine them well.
- Season with salt and pepper and mix. I suggest you taste it and adjust seasonings. It should be somewhat salty. Remember the mushrooms and leeks are cooked without salt.
To assemble the quiche:
- I recommend filling the quiche dough near the oven, as the cream can reach the top, and there's less chance of spilling it.
- Scatter the cooked mushrooms and leeks at the bottom of the pie crust. Sprinkle ¼ cup grated Gruyere cheese on top if using.
- Slowly add the yogurt/cream mixture, covering the whole surface. Don't overflow the walls of the quiche; they should fill completely. Stop when you reach the top, or it will spill in the oven and be messy.
- Bake for 35-40 minutes, until puffed and golden brown.
- Let cool on a wire rack for a few minutes and eat.
- Store leftovers covered in the fridge and reheat briefly before eating. Or eat them at room temperature.
Christine Horwood says
Hello, what size dish do you use for the Mushroom & Leek Quiche?
Paula Montenegro says
Hi Christine, it's a 9-inch square or round pan with removable bottom.
Jennifer Banz says
The was so delicious! I made it for Sunday brunch and everyone loved it!
SHANIKA says
I love making Quiche! It's such the perfect Holiday breakfast meal! I'm loving the combo of leeks and mushrooms! Such bold flavor!
Jenni says
This Mushroom Leek Quiche looks so delicious and perfect for a crowd. This will be gorgeous for a Christmas brunch spread or any other special occasion brunch!
Jacque says
This might be my new favorite quiche! I love the flavor of the mushrooms and shallots!
Jamie says
Wow this looks incredible! I love savory breakfasts more than sweet so this is my kind of meal! This would be great to make on Christmas morning!
Denise says
What a gorgeous quiche! I love the flavors, I am sure it tastes as delicious as it looks.
Shelley says
Haha - loved the comment that quiche is a great way to clean out the fridge - so true! 🙂 This sounds absolutely delicious, and your photos are lovely ... but what REALLY reeled me in were the shots of the inside of this quiche, with those tantalizing mushrooms peeking out! Wonderful!
Danielle says
I love quiches - they are an absolute must in any house. Great way to start a day and always so delicious! I love that you are using mushrooms in this one - there is hardly anything that can give your quiche so much flavor!
Leslie says
I adore quiche but have never had mushroom leek quiche. After reading through this recipe, I'm very intrigued! Gorgeous photos as well!
Daivd Lyod says
Beautiful photos once again and using your sweet little mini tins again!
I gotta say, some things just should not be fat free!. read more
Mack says
“Vegetables and cheeses, deli meats, anything and everything can go into a quiche.” Good choice in choosing mushroom as one of the veggies to include in your quiche. 🙂 It contains calcium, which is essential for an individual’s bone development, and iron, which offers protection from anemia.
Mack Shepperson
Marissa | Pinch and Swirl says
Interesting about the addition of an egg and resting time resolving the ever-frustrating shrinkage. Looks beautiful Paula.
Jora says
Beautiful quiche. Your crust looks so flaky. I love how adaptable quiche is. I swapped spinach for the mushrooms and it still turned out great. Your goat cheese and caramelized onions version sounds excellent; they are such a great pair.
Maggie says
Yum! Your quiche looks beautiful! I am jealous of your lovely crust - mine always shrink even though I feel like I am following the directions to a T. Oh well, still tastes great! 🙂
Maggie says
Yum! Your quiche looks beautiful! I am jealous of your lovely crust - mine always shrink even though I feel like I am following the directions to a T. Oh well, still tastes great! 🙂
Cocoa and Lavender says
Paula - your photos are beautiful! I could just about eat the entire quiche myself... what a wonderful combination of ingredients. And, although it is exactly how I make risotto and quiche and pasta sauces, I never realized that I was cleaning out my fridge! They is brilliant. Thanks for another beautiful recipe. ~ David