Garden Quiche with Mushrooms, Leek, and Cheddar

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QUICHE IS IMPORTANT! it is the perfect brunch main dish, and serves so many. This garden quiche is made with mushrooms, Caramelized leeks, and cheddar all tucked in a buttery homemade crust. not for nothing, it tastes even better reheated the next day

Ingredients for Garden Quiche

unsalted butter – I’m using unsalted Kerrygold pure Irish butter for this recipe (and ALL of my recipes, really). Go with unsalted because the cheese naturally has plenty of salt in it, and the vegetables are seasoned as well.
flour – it’s unbleached all purpose flour for me, specifically King Arthur Baking Company. I really appreciate their attention to quality and detail, and fair business practices.
kosher salt – this recipe is formulated using Morton’s Kosher salt. If you’re using Diamond Crystal, use an extra 1/4 teaspoon.
fresh large eggs – For the most consistent results, use AA large organic eggs here. Organic eggs are usually richer, as you can see by the color of their vibrant yellow yolks.
cheddar – I love to use Kerrygold Skellig cheese here, but you could use your favorite creamy, sharp cheddar or gruyere here.
mushrooms – use any mushrooms that you love! I usually go for a blend of Shiitake, baby Bellas, trumpets, or criminis
leeks – make sure the slice and rinse your leeks very well. Leek are grown in sandy soil, so it’s important to wash and prep them well.

ingredients

How to make Homemade Pie Crust

In a large mixing bowl, combine the all purpose flour, small cubes of cold butter, and kosher salt. Use your fingertips to squeeze the cubes of butter into the flour, flattening them out into small sheets of flour-coated butter. Continue squeezing the flour into the butter for 3-4 minutes until the mixture is crumbly.
Add the ice water, and use a spatula or wooden spoon to combine. The dough will just start to come together, but will still be very crumbly and shaggy. Line the work surface with a piece of plastic wrap, then pour the shaggy dough onto the plastic wrap. Use the plastic wrap to gather the dough together, and press it into a disc shape. Chill in the refrigerator for at least 45 minutes.
Remove the dough from the fridge, cut the disc in half and stack the two halves on top of each other. This will help create even more flakey layers. Flour your work surface generously, then sprinkle extra flour on top of the dough. Roll the dough out into a 12 to 14 inch circle.
Spray a 9” pie plate/round baking dish with nonstick cooking spray. Lay the crust dough into the prepared dish. Trim the edges, and crimp if desired. Place the shaped crust back into the fridge for 15 minutes to firm up. Meanwhile, preheat the oven to 400°F. Remove the dough from the fridge, and place a piece of parchment paper in the center of the dough. Then pour pie weights or raw beans into the pie plate. This will keep the crust from sinking as it bakes, and it’s called “blind-baking.”
Bake for 30 minutes, then remove the parchment paper and pie weights, lower the oven temperature to 350° and bake for another 5 minutes. Set aside to cool.

blind bake your quiche crust

How to make Homemade Quiche

Prepare the filling: In a large skillet, saute the leeks in 1 tablespoon of olive oil until softened and slightly caramelized. Add the mushrooms, and cook for another 2 minutes until softened, and finally add the garlic, and cook for another 2 minutes. Spoon the vegetable mixture into a medium size mixing bowl.
In the same pan, add the spinach, and cook over medium heat until wilted but still bright green. Spoon the spinach into the bowl, discarding any water. Add the spinach to the mixing bowl.
Preheat the oven to 350°F. To another large mixing bowl, add the milk, heavy cream, eggs, kosher salt, pepper, and nutmeg. Whisk well to combine. Add the sautéed vegetables to the bowl, and combine. Finally add the cheese, and fold in.
Place the baking dish on a baking sheet to make transferring it to the oven easier. Pour the quiche filling into the cooled crust, and bake for 4-45 minutes until the filling is set. Enjoy!

Tools I use – links are shoppable!

Quiche Baking Timeline

9:00am – Make the pastry crust, the let rest for 1 hour in the fridge.

10:30 am – Roll out the dough, and Blind bake the crust (notes on Blind Baking above!).

12:00 pm – Allow the crust to cool, and mix up the filling.

Substitutions

There are so many different flavor combinations that would work here. The beauty of a garden quiche with mushrooms, leeks, and cheddar is that recipe for the filling is so flexible, and you can customize your quiche with whatever vegetables you love! Feel free to substitute asparagus, sun dried tomatoes, Kalamata olives, feta cheese, caramelized onions.

Keep the ratios of eggs, milk, and cheese the same, and then get creative with your favorite fillings.

The quiche recipe is perfect though, keep that one as is 🙂

How to Store Quiche

Once this Garden Quiche has cooled completely, slice the quiche into individual portion slices, and place in an airtight storage container in the refrigerator. The quiche will last 3-4 days in fridge.

The best way to reheat the quiche is in the oven! Sometimes, I feel like it tastes even better the next day. Place a slice or two on a baking sheet or a piece of foil, and reheat in a 350 degree oven for 10-12 minutes. The crust gets deeply golden brown, and it tastes freshly baked.

I can’t wait to see your take onthis Oatmeal Sourdough Bread. Remember to tag me @lions.bread in your pics so I can all of the delicious things you’re making from my site. I love seeing my recipes come to life in your kitchens!

Want to save this recipe for later? Just click on any picture, and tap the “Pin It” button to save it to your favorite Pinterest Board!

Love this recipe? Be sure to check out: Israeli CaramelizedOnion and Potato Bourekas, Tahini Shortbread Cookies,Hawaii Spice Rolls with Coffee Glaze

Did you make this quiche? Rate the recipe + Comment below to let me know what you think! I LOVE hearing from you

5 from 1 vote

Garden Quiche with Mushrooms, Leeks, and Cheddar

Delicious buttery pastry pastry filled with caramelized leeks, mushrooms, and creamy cheddar

Course Breakfast, Brunch, Main Course

Cuisine American

Keyword Breakfast, brunch, quiche

Prep Time 2 hours

Cook Time 1 hour

Servings 8 people

Ingredients

For the Crust

1 1/4 cups unbleached all purpose flour
8 tablespoons Kerrygold unsalted butter very cold 1 cm cubes
1 tablespoons granulated sugar
1/2 teaspoon kosher salt
3-4 tablespoons ice water

For the filling

6 ounces mushrooms shiitake, cremini, trumpet, or oyster
2 cups fresh spinach chopped
2 medium leeks onion cleaned well and sliced
2 cloves garlic chopped
5 large eggs
¾ cup whole milk
½ cup heavy cream
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon nutmeg optional
1 ½ cups Kerrygold Skellig cheese, or your favorite cheddar grated
3 tablespoons parmesan grated

Instructions

In a large mixing bowl, combine the all purpose flour, small cubes of cold butter, and kosher salt. Use your fingertips to squeeze the cubes of butter into the flour, flattening them out into small sheets of flour-coated butter. Continue squeezing the flour into the butter for 3-4 minutes until the mixture is crumbly.
Add the ice water, and use a spatula or wooden spoon to combine. The dough will just start to come together, but will still be very crumbly and shaggy. Line the work surface with a piece of plastic wrap, then pour the shaggy dough onto the plastic wrap. Use the plastic wrap to gather the dough together, and press it into a disc shape. Chill in the refrigerator for at least 45 minutes.
Remove the dough from the fridge, cut the disc in half and stack the two halves on top of each other. This will help create even more flakey layers. Flour your work surface generously, then sprinkle extra flour on top of the dough. Roll the dough out into a 12 to 14 inch circle.
Spray a 9” pie plate/round baking dish with nonstick cooking spray. Lay the crust dough into the prepared dish. Trim the edges, and crimp if desired. Place the shaped crust back into the fridge for 15 minutes to firm up. Meanwhile, preheat the oven to 400°F. Remove the dough from the fridge, and place a piece of parchment paper in the center of the dough. Then pour pie weights or raw beans into the pie plate. This will keep the crust from sinking as it bakes, and it’s called “blind-baking.”
Bake for 30 minutes, then remove the parchment paper and pie weights, lower the oven temperature to 350° and bake for another 5 minutes. Set aside to cool.
Prepare the filling: In a large skillet, saute the leeks in 1 tablespoon of olive oil until softened and slightly caramelized. Season with a generous pinch of kosher salt. Add the mushrooms, and cook for another 2 minutes until softened, and finally add the garlic, and cook for another 2 minutes. Spoon the vegetable mixture into a medium size mixing bowl.
In the same pan, add the spinach, and cook over medium heat until wilted but still bright green. Spoon the spinach into the bowl, discarding any water. Add the spinach to the mixing bowl.
Preheat the oven to 350°F. To another large mixing bowl, add the milk, heavy cream, eggs, kosher salt, pepper, and nutmeg. Whisk well to combine. Add the sautéed vegetables to the bowl, and combine. Finally add the cheese, and fold in.
Place the baking dish on a baking sheet to make transferring it to the oven easier. Pour the quiche filling into the cooled crust, and bake for 4-45 minutes until the filling is set. Enjoy!

Garden Quiche with Mushrooms, Leek, and Cheddar - Lion's Bread (2024)