Quiche is a short, fancy tart with a buttery crust and a rich, creamy filling. Mushrooms and leeks make this recipe extraordinary, full of flavor, and a wonderful dish for brunch, potlucks, picnics, and to have frozen at all times, just in case.

As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.
Originally published in 2012, it has been updated with images and text. The recipe remains the same.
I'm used to making quiche, and this mushroom version is one of my favorites. Who doesn't like mushrooms and homemade pastry, right?
Together with leeks, they're a great flavor combination, but you can use other similar ingredients like green onions.
A buttery crust is traditional, but you can also make a crustless quiche, a fantastic recipe for gluten-free diets, a light lunch, or as part of a brunch table.
What is quiche?
Quiche is the French word for a savory tart that is thin and has a buttery homemade crust. They mainly differ from a pie in their height.
You can use a round tart pan or a square pan like I do today.
It has 3 main components: crust, binding cream, and add-ins.
Vintage Kitchen tip: when it comes to quiche fillings, it's a wonderful way to clean your fridge, pretty much like a frittata or risotto. Most vegetables, cheeses, and deli meats can go into a quiche.
The crust
An all-butter quiche pastry is best, and homemade is highly recommended. In French, it's called pate brisée and is the most common one.
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, is 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.
The add-ins
The filling 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 with garlic, and the results will also be great.
How to cook the vegetables
In the oven: my favorite way and how I cooked them for this recipe (image below). Drizzled with some 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: I just melt butter and some olive oil in a skillet or pan, throw in coarsely chopped leeks, add salt and pepper, cook for a minute or so, just to soften. I then add chopped mushrooms, turn on the heat to high, and don't touch or stir until the mushrooms *just* begin to brown lightly. Drain the liquid before adding them to the crust.
Either way, don't overcook them because they still have some time in the oven where they will 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 also helps to avoid a soggy 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. 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 we 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: add a few tablespoons of grated parmesan, asiago, or reggianito, gruyere, or fontina to the filling.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- 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.
- 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 quiche.
Frequently asked questions
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.
A mixture of both is the best option. Or using natural yogurt instead of milk as we do for this recipe. Using only milk will produce a filling without enough structure and might take too long to set. All cream will render a heavy quiche, dense, and too rich.
Yes, to avoid soggyness. Blind baking means the crust is pre-baked so it creates a dry surface, making it harder for liquids in the filling to immediately start to seep in, making it hard to fully bake.
It depends on the vegetable and is recommended for most of them. Many vegetables won't 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.
It usually has to do with an excess of eggs in relation to the rest of the ingredients in the binding cream. For best and constant results, respect the amounts given in the recipe.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
And let's connect via Facebook, Instagram, and Pinterest.
The Best Mushroom Quiche
Quiche is a short, fancy tart with a buttery crust and a rich, creamy filling. Mushrooms and leeks make this recipe extraordinary, full of flavor, and a wonderful dish for brunch, potlucks, picnics, and to have frozen at all times, just in case.
The filling in this recipe is for a 9-inch square or round pan with removable bottom. But you might have leftover pie crust.
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
Ingredients
This recipe is for a 9-inch square or round pan with removable bottom.
1 recipe for Shortcrust Pastry (or Pie Crust) Or use a commercial pie crust, all-butter is better.
For the filling:
- 14oz portobello or white cap mushrooms, sliced
- 2 large leeks, white and light green parts only (about 2 cups sliced)
- Salt and black pepper
For the binding cream:
- ¾ cup natural yogurt (or Greek)
- ¾ cup whipping or heavy cream
- 3 eggs, at room temperature
- Salt and pepper, to taste
Instructions
For the crust:
- Make shortcrust pastry according to the recipe in the post linked above.
- Blind bake (pre-baking) 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 leeks. Clean and slice whole mushrooms.
- Put them in a lightly oiled baking pan and bake for about 15 minutes, until beginning to soften. You do not want to completely bake them at this point.
For the binding cream:
- In a large bowl mix cream and yogurt until combined with a wire whisk or spoon. No need to use an electric mixer.
- Add eggs and mix until well combined but without beating. We don't want to beat the eggs much, only combine them well.
- Add 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.
- Scatter the mushrooms and leeks at the bottom.
- Slowly add the cream covering the whole surface. Don't overflow the walls of the quiche, but they will fill completely.
- Bake for 35-40 minutes, until puffed and golden.
- Let cool on a wire rack for a few minutes and eat.
- Or eat at room temperature.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Serving: 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.
- Make ahead: you can make the pie crust up to a week before and refrigerate it or keep it frozen for up to a month. The vegetables can be roasted 2-3 days before assembling the quiche.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Pies & Tarts
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: ⅛
- Calories: 454
- Sugar: 3.3 g
- Sodium: 631 mg
- Fat: 30.8 g
- Carbohydrates: 34.8 g
- Fiber: 1.9 g
- Protein: 10.6 g
- Cholesterol: 146.9 mg
Keywords: mushroom quiche
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!