The Best Mushroom Leek 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.
Servings 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:
- 14 oz portobello or white cap mushrooms sliced
- 2 large leeks white and light green parts only (about 2 cups sliced)
- Salt and black pepper
- ¼ cup grated Gruyere cheese optional
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. Sprinkle the cheese on top if using.
- 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 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.
