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Mushroom quiche squares on light colored cloth

Mushroom Leek Quiche

Quiche is a fancy tart, with a buttery crust and a rich creamy filling. Mushrooms and leeks make this recipe an extraordinary one, full of flavor and a wonderful dish to have frozen at all times!

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 1x

Ingredients

Scale

This recipe is for 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 (400g) 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:

  • 3/4 cup (190g) natural yogurt (or Greek)
  • 3/4 cup (190g) whipping cream 
  • 3 eggs, room temperature
  • Salt and pepper, to taste

Instructions

For the crust:

  1. Make shortcrust pastry according to the recipe in the post linked above. 
  2. Blind bake (pre-baking) according to instructions in the link above, and reserve. Leave the oven on. 

For the filling:

  1. Preheat the oven to 350°F /180°C.
  2. Wash, dry, and thinly slice leeks. Clean and slice whole mushrooms. 
  3. 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:

  1. In a large bowl mix cream and yogurt until combined with a wire whisk or spoon. No need to use an electric mixer. 
  2. Add eggs and mix until well combined but without beating. We don't want to beat the eggs much, only combine them well. 
  3. 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:

  1. I recommend filling the quiche dough near the oven. 
  2. Scatter the mushrooms and leeks at the bottom. 
  3. Slowly add the cream covering the whole surface. Don't overflow the walls of the quiche, but they will fill completely.
  4. Bake for 35-40 minutes, until puffed and golden. 
  5. Let cool on a wire rack for a few minutes and eat. 
  6. Or eat at room temperature.

Notes

Make-ahead: let cool completely on a wire rack after taking the quiche out of the oven. Wrap in plastic and refrigerate for 2-3 days. Or freeze, well wrapped, for a month.

Serving: choose to serve it hot, straight from the oven or at room t° as finger food. It travels well for picnics and is amazing as part of a brunch table. 

  • Author: Paula Montenegro
  • Prep Time: 30
  • Cook Time: 35
  • Category: Pies & Tarts
  • Method: Baking
  • Cuisine: International

Keywords: mushroom quiche