Leek And Mushroom Quiche (Gruyère Cheese) (2024)

Published: by Imsen · This post may contain affiliate links · 11 Comments

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This Leek and mushroom quiche is cooked with homemade flakey shortcrust pastry that is incredibly creamy, cheesy, and flavorful. The vegetarian quiche is ideal for a light dinner, brunch, lunch, or breakfast.

Leek And Mushroom Quiche (Gruyère Cheese) (1)

The culinary world is a treasure trove of delightful dishes, and one that stands out for its rich flavor and versatility is the Leek and Mushroom Quiche (Quiche aux Poireaux). This exquisite dish not only tantalizes the taste buds but also captures the essence of a perfect brunch or breakfast. In this article, we delve into the art of crafting a Leek and Mushroom Quiche, exploring the ingredients, preparation, and culinary magic that unfolds in every bite.

If you want to try more recipes like this leek and mushroom quiche you can take a look at this magnificent Air Fryer Cheesy Potato Wedges, Greek Yogurt Chicken, or this beautiful The Best Creamy Mozzarella Shrimp Pasta.

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Jump to:
  • ❓ What's Leek And Mushroom Quiche
  • 🌟Why You'll Love This Recipe
  • 🧾 Ingredients Needed
  • 📖 Variations
  • ‍👩🏻‍🍳 How to Make Leek and Mushroom Quiche
  • 🥣 How to Serve
  • 💭 Recipe Pro Tips
  • ❄️ Storage and Freezer Instructions
  • 📋 Recipe FAQ
  • 🍗 More Appetizers Recipes
  • 📖 Recipe

❓ What's Leek And Mushroom Quiche

A Leek and Mushroom Quiche is not just a dish; it's a culinary journey that combines the freshness of leeks, the earthiness of mushrooms, and the creamy richness of eggs and cheese. Whether enjoyed for brunch, breakfast, or any meal in between, this quiche is a testament to the artistry of flavor that can be achieved with simple yet thoughtfully selected ingredients. So, roll up your sleeves, gather your kitchen essentials, and embark on the delightful adventure of crafting your own Leek and Mushroom Quiche.

🌟Why You'll Love This Recipe

  • Flavor Harmony: The marriage of fresh leeks and earthy mushrooms creates a harmonious blend of flavors. The mild sweetness of leeks complements the robust richness of mushrooms, resulting in a taste that is both nuanced and satisfying.
  • Versatility: This quiche is a versatile culinary creation. Whether served warm for breakfast, brunch, or as a delightful addition to a lunch or dinner spread, it effortlessly adapts to various meal occasions.
  • Texture Delight: The combination of a buttery, flaky crust with a creamy and velvety filling, adorned with a golden cheese crust, offers a textural delight that is both comforting and indulgent.
  • Ease of Preparation: Despite its gourmet appeal, crafting a Leek and Mushroom Quiche is surprisingly manageable. The straightforward preparation allows you to enjoy the process of cooking without feeling overwhelmed.
  • Fresh and Wholesome Ingredients: The recipe calls for fresh and wholesome ingredients like leeks, mushrooms, eggs, and cheese. Embracing these natural elements ensures that each bite is not only delicious but also a nutritious culinary experience.

🧾 Ingredients Needed

As much as the ingredients are pretty much simple, I've made a couple of notes regarding some of them below.

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  • Fresh Leeks: Leeks bring a mild, sweet flavor and a subtle onion-like aroma to the quiche. When selecting leeks, opt for ones with firm, white stalks and vibrant green leaves.
  • Mushrooms: The earthy richness of mushrooms complements the leeks, adding depth to the quiche. Choose a variety like cremini or button mushrooms for a robust flavor.
  • Quiche Crust: A buttery and flaky crust serves as the foundation for the quiche. You can opt for a store-bought crust for convenience or prepare a homemade one for that extra touch of love.
  • Eggs: Eggs are the binding agent that gives the quiche its luscious texture. Fresh, free-range eggs contribute to a velvety consistency.
  • Cream or Milk: Adding cream or milk enhances the creaminess of the quiche filling. Heavy cream imparts a luxurious texture, while milk offers a lighter alternative.
  • Cheese: A generous amount of cheese, such as Gruyere or Swiss, elevates the flavor profile. The cheese not only melts into a gooey delight but also forms a golden crust on top.
  • Seasonings: A dash of salt, pepper, and perhaps a pinch of nutmeg or herbs, adds the perfect balance of flavors to the quiche.

See the recipe card below for precise ingredients and measurements.

📖 Variations

The Leek and Mushroom Quiche is a versatile dish that lends itself well to various creative variations. Here are some exciting twists you can consider:

  • Spinach and Feta Quiche: Replace the mushrooms with fresh spinach and incorporate crumbled feta cheese into the filling. The combination of spinach's earthiness and the tangy flavor of feta adds a delightful Mediterranean touch.
  • Sun-Dried Tomato and Goat Cheese Quiche: Introduce a burst of flavor with sun-dried tomatoes and creamy goat cheese. The sweet and tangy notes of the tomatoes paired with the distinctive taste of goat cheese create a quiche that's both sophisticated and delicious.
  • Broccoli and Cheddar Quiche: Swap the mushrooms for blanched broccoli florets and mix in sharp cheddar cheese. The broccoli adds a fresh, crisp texture, while the cheddar brings a bold, cheesy flavor to the quiche.
  • Smoked Salmon and Dill Quiche: Elevate your quiche with luxurious smoked salmon and aromatic dill. Layer thin slices of smoked salmon on the crust before pouring in the filling, and sprinkle fresh dill over the top. This variation offers a unique and elegant seafood twist.
  • Asparagus and Gruyere Quiche: Embrace the bright, grassy flavors of asparagus combined with the nuttiness of Gruyere cheese. The result is a quiche that's not only visually appealing but also bursting with fresh, seasonal goodness.
  • Mushroom and Truffle Oil Quiche: For a gourmet touch, retain the mushrooms in the filling and drizzle truffle oil over the top before baking. This addition imparts a luxurious aroma and enhances the overall umami experience.
  • Caramelized Leek and Blue Cheese Quiche: Elevate the flavor profile by caramelizing the leeks for added sweetness and incorporating crumbled blue cheese. The combination of the sweet leeks and the bold, tangy blue cheese creates a sophisticated and decadent quiche.
  • Tomato and Basil Quiche: Introduce a burst of freshness with ripe tomatoes and aromatic basil. Layer sliced tomatoes on the crust, sprinkle fresh basil over the filling, and finish with a touch of Parmesan cheese. This variation is perfect for a light and summery quiche.

‍👩🏻‍🍳 How to Make Leek and Mushroom Quiche

In this section, I can't wait to show you how easy it is to make this quiche.

*Be sure to check the recipe card down below for the full ingredients list & instructions!*

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STEP 1

Leek and Mushroom Saute: Begin by cleaning and slicing the leeks. Saute them in a pan with butter until softened. Add the sliced mushrooms and continue cooking until both ingredients are tender and have released their flavors.

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STEP 2

Quiche Filling: In a bowl, whisk together eggs and cream or milk. Season the mixture with salt, pepper, and any chosen herbs or spices. Stir in the sauteed leeks and mushrooms, creating a delectable filling.

TIP: Leeks can sometimes retain soil between their layers, so it's crucial to clean them thoroughly. Cut off the dark green tops and the root end of the leeks, leaving the white and light green parts. Slice the leeks lengthwise, and then chop them into half-moons.

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STEP 3

Assemble the Quiche: Pour the prepared filling into the pre-baked crust. Sprinkle the grated cheese evenly over the top.

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STEP 4

Bake the Quiche: Place the quiche in the preheated oven and bake for 30-35 minutes or until the filling is set, and the top is golden brown.

TIP: Blind baking, or pre-baking the crust before adding the filling, is crucial to achieving a crisp and flaky crust, especially when dealing with a moist filling like a quiche.

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STEP 5

Cool and Serve: Allow the quiche to cool for a few minutes before slicing. Serve warm and enjoy the delightful flavors of your homemade Leek and Mushroom Quiche.

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🥣 How to Serve

  • Side Accompaniments: Serve the quiche with a side salad, such as a simple mixed greens salad with a light vinaigrette. The crispness of the salad complements the creamy texture of the quiche.
  • Condiments: Offer condiments like Dijon mustard or a tangy chutney on the side. These add a layer of complexity to each bite and allow diners to customize their experience.
  • Beverage Pairing: Pair the quiche with a refreshing beverage. Consider serving it with sparkling water, or a light and fruity iced tea.
  • Brunch Spread: If serving for brunch, create a brunch spread with a variety of accompaniments. Include fresh fruit, yogurt, and pastries to make it a well-rounded and satisfying meal.
  • Buffet Style: For larger gatherings, serve the quiche on a buffet table alongside other brunch or lunch items. This allows guests to help themselves with the quiche and additional dishes.
  • Individual Servings: If you're hosting a more formal event, consider making mini quiches in individual tart pans. This provides an elegant presentation and makes serving easier.

You could also serve it with chicken breast such as my delicious crispy chicken parmesan, or some grilled chicken like this grilled buffalo chicken.

💭 Recipe Pro Tips

  • Flavor Layering: Enhance the flavor profile by layering ingredients. Consider spreading a thin layer of Dijon mustard or pesto on the crust before adding the filling for an extra burst of flavor.
  • Cheese Placement: Reserve a portion of the grated cheese to sprinkle directly on the crust before adding the filling. This creates a protective layer that helps prevent the crust from becoming soggy.
  • Preventing a Soggy Crust: To further prevent a soggy crust, brush the bottom of the pre-baked crust with a beaten egg white before adding the filling. The egg white creates a barrier that seals the crust and helps maintain its crispness.
  • Customize with Fresh Herbs: Experiment with fresh herbs to elevate the flavor. Tossing some chopped fresh herbs like thyme or tarragon into the filling or sprinkling them on top before serving can add a delightful aromatic touch.
  • Mixing Cheese Varieties: Combine different cheese varieties for a more complex flavor. Mix Gruyere with Parmesan or add a touch of sharp cheddar to create a cheese blend that enhances the overall taste of the quiche.
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❄️ Storage and Freezer Instructions

Storing and freezing a Leek and Mushroom Quiche requires careful handling to maintain its texture and flavor. Here's a guide on how to store and freeze your quiche:

Storing:

  1. Refrigeration:
    • Allow the quiche to cool to room temperature after baking.
    • Cover the quiche tightly with plastic wrap or aluminum foil or transfer it to an airtight container.
    • Refrigerate for up to 3-4 days.
  2. Individual Slices:
    • If you've already sliced the quiche, place parchment paper between the slices to prevent them from sticking together.
    • Store individual slices in an airtight container or wrap them tightly in plastic wrap.

Freezing:

  1. Whole Quiche:
    • If you want to freeze the entire quiche, wait until it has cooled completely.
    • Wrap the quiche tightly in plastic wrap and then in aluminum foil to create a double layer of protection against freezer burn.
    • Label the package with the date to keep track of freezing time.
    • Freeze for up to 2-3 months.
  2. Individual Slices:
    • For convenient single servings, slice the quiche before freezing.
    • Wrap each slice tightly in plastic wrap and then in aluminum foil.
    • Place the individually wrapped slices in a labeled, airtight container.
    • Freeze for up to 2-3 months.

Thawing and Reheating:

  1. Whole Quiche:
    • To thaw a whole quiche, transfer it from the freezer to the refrigerator and allow it to thaw overnight.
    • Once thawed, reheat the quiche in a preheated oven at 350°F (175°C) for about 20-25 minutes or until warmed through.
  2. Individual Slices:
    • Thaw individual slices in the refrigerator or use the defrost function on your microwave.
    • Reheat in the oven at 350°F (175°C) for approximately 10-15 minutes or until warmed through.
  3. Maintaining Quality:
    • While reheating, covering the quiche with foil can help retain moisture and prevent the crust from over-browning.
    • If the crust becomes too soft after thawing, you can crisp it up by briefly placing the quiche in a preheated oven.

📋 Recipe FAQ

What To Serve With Quiche For Breakfast?

You can serve your quiche with Crispy breakfast potatoes or hash browns bringing a comforting and satisfying element to the meal. Season them with herbs or spices for an extra flavor boost.

Can You Eat Quiche Cold?

Yes, you can eat quiche cold, and it's a common practice, especially for leftovers or when serving quiche at room temperature during events like picnics, brunches, or gatherings.

Can I Use Puff Pastry For Quiche?

Yes, you can use puff pastry as a crust for quiche, and it can result in a deliciously flaky buttery crust. Using puff pastry is a convenient option, especially if you're looking to simplify the crust preparation process.

🍗 More Appetizers Recipes

  • Crockpot Garlic Parmesan Chicken and Potatoes
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  • How to Cook Frozen Sausage in Air Fryer
  • Greek Yogurt Marinated Chicken

If you tried this Leek And Mushroom Quiche or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love to hear your feedback!

📖 Recipe

Leek And Mushroom Quiche (Gruyère Cheese) (15)

Leek and Mushroom Quiche (Gruyère Cheese)

This Leek and mushroom quiche is cooked with homemade flakey shortcrust pastry that is incredibly creamy, cheesy, and flavorful. The vegetarian quiche is ideal for a light dinner, brunch, lunch, or breakfast.

Print Pin Save Rate

Course: Appetizer, Breakfast, dinner, entree, Side Dish

Cuisine: French, Mediterranean

Total Time: 2 hours hours 50 minutes minutes

Servings: 6 people

Calories: 400kcal

Author: Imsen

Equipment

  • Baking pan

Ingredients

Pie Crust:

  • 1 ¼ cups all-purpose flour
  • ½ cup cold unsalted butter diced
  • ¼ teaspoon salt
  • 3 to 4 tablespoons ice water

Filling:

  • 2 leeks thinly sliced (white and light green parts only)
  • 1 cup mushrooms sliced
  • 1 tablespoon olive oil
  • 4 large eggs
  • 1 cup milk
  • 1 cup shredded Gruyère or Swiss cheese
  • Salt and pepper to taste
  • ¼ teaspoon nutmeg optional

Instructions

Preparing the Pie Crust:

  • In a large mixing bowl, combine the flour and salt.

  • Add the cold, diced butter to the flour mixture.

  • Use a pastry cutter or your fingers to incorporate the butter into the flour until it resembles coarse crumbs.

  • Gradually add ice water, one tablespoon at a time, and mix until the dough comes together.

  • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

  • Roll out the chilled dough on a floured surface and line a quiche pan or pie dish with it. Trim the edges and refrigerate while preparing the filling.

Sauteing the Leeks and Mushrooms:

  • Heat olive oil in a skillet over medium heat.

  • Add sliced leeks and mushrooms to the skillet, sautéing until softened and any liquid from the mushrooms has evaporated.

  • Season with salt and pepper to taste.

  • Allow the mixture to cool slightly.

Preparing the Quiche Filling:

  • In a mixing bowl, whisk together eggs, milk, and nutmeg (if using).

  • Stir in the sautéed leeks and mushrooms.

  • Add shredded cheese and mix until well combined.

Assembling and Baking:

  • Preheat the oven to 375°F (190°C).

  • Pour the egg and vegetable mixture into the prepared pie crust.

  • Bake in the preheated oven for 30-35 minutes or until the quiche is set and the crust is golden brown.

  • Allow the quiche to cool for a few minutes before slicing and serving.

Serving Suggestions:

  • Serve the Leek and Mushroom Quiche warm or at room temperature.

  • Garnish with fresh herbs like parsley or chives for a burst of color and added flavor.

Recipe Notes

  • Place the sliced leeks in a bowl of cold water and swish them around to allow any dirt or sand to sink to the bottom. Lift the leeks out of the water and transfer them to a colander to drain. Pat them dry with paper towels before sautéing. This ensures that your quiche will be free of gritty textures and that the leeks contribute their delicate flavor without any unwanted debris.
  • After fitting the crust into the pie dish, line it with parchment paper and fill it with pie weights or dried beans. Pre-bake the crust in a preheated oven for about 15 minutes. Then, remove the weights and parchment paper and bake for an additional 5-7 minutes until the crust is golden brown. This process ensures that the crust maintains its structure and doesn't become soggy when the filling is added later.

Nutrition

Nutrition Facts

Leek and Mushroom Quiche (Gruyère Cheese)

Amount per Serving

Calories

400

% Daily Value*

Fat

25

g

38

%

Saturated Fat

17

g

106

%

Trans Fat

1

g

Polyunsaturated Fat

2

g

Monounsaturated Fat

10

g

Cholesterol

175

mg

58

%

Sodium

700

mg

30

%

Potassium

200

mg

6

%

Carbohydrates

21

g

7

%

Fiber

1

g

4

%

Sugar

3

g

3

%

Protein

12

g

24

%

Vitamin A

1443

IU

29

%

Vitamin C

3

mg

4

%

Calcium

238

mg

24

%

Iron

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

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Leek And Mushroom Quiche (Gruyère Cheese) (2024)

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