Mushroom Leek Quiche (buttery crust, creamy filling)
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. The filling in this recipe is for a 9-inch square or round pan with a removable bottom. And you will have leftover pie crust.
Servings 8 servings
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.
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 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.
