Perfect for Breakfast, Lunch or a Light Dinner, this Leek and Mushroom Quiche is deliciously creamy, cheesy and packed with flavours. With its homemade Flakey Butter Pastry and a Mushroom and Leek Filling, this vegetarian quiche is great for any meal of the day!
Why we love this recipe
You know I’m a sucker for a good quiche. It is simply an awesome dish that is super versatile and that can be served for every meal of the day. Quiches are also the perfect meal prep recipe as it can be made in advance and ever frozen.
This Leek Mushroom Quiche is a mix between my Gruyère and Leek Tart and this Spinach and Mushroom Quiche. A deliciously creamy and cheesy vegetarian filling baked inside a flakey homemade pastry. So delicious!
The mushrooms and leeks work so well together too, bringing a light yet flavourful taste that is hard to resist!
Ingredients
Savoury Shortcrust Pastry
This super basic savoury pastry crust is the one I use for all of my quiches and savoury tarts.
To make it at home, you will need (scroll down to recipe card for all quantities):
- Flour: Plain / All-Purpose
- Salt: I use a simple Fine Table Salt
- Butter: unsalted & very cold
- Water: very cold
I love to make my own pastry, but you can obviously use a pre-made, store-bought Shortcrust pastry or even Puff pastry instead if preferred.
Mushroom & Leek Filling
The filling has the classic Egg+Cream Quiche Base to which I added a few ingredients:
- Eggs
- Cream: Heavy / Thickened Cream ( I don’t recommend using a light cream)
- Seasoning: I used a mix of Salt, Pepper and Dried Herbs
- Leeks
- Mushrooms: I used small White Cup Mushrooms, but you can use any type of mushroom you like
- Grated Cheese: for this recipe I used Cheddar Cheese, but again you can use any of your preferred cheese like Mozzarella, Gruyère or even a soft cheese like Goat’s Cheese or Feta.
- Garlic: pre-minced
Optional Additions
What I love about quiches is that you can basically add any ingredients you’d like to them! In addition to the ingredients already used, you could also add:
- Meat: Ham, Bacon or your favourite deli type of meat
- Fresh Herbs: I topped the quiche with fresh Parsley but you can also add some straight into the batter
- More Cheese – you can never have enough cheese!
How to make a Mushroom Leek Quiche
This recipe was made using a 25 cm / 10 inch wide Quiche Pan, about 5 cm / 2 inch deep. It will work with a larger but more shallow pan as well.
The first step is to prepare the Quiche Pastry, if you are making your own like me. You can find a detailed step by step process in my Savoury Shortcrust Pastry recipe. I highly recommend making the pastry in advance so it has time to rest in the fridge before baking.
- Prepare the Pastry Crust, roll it and leave it to rest in the fridge for at least 30 minutes to 1 hour – or up to 24 hours in advance.
- Once it has rested, line your Quiche Pan and dock the bottom of the pastry with a fork. Place in the freezer while preheating the oven on 180’C/350’F.
- Start preparing the Quiche Filling: in a large mixing bowl, whisk together the Eggs, Cream, Salt, Pepper and Dried Herbs (or fresh chopped herbs if preferred!)
- Add the Grated Cheese and mix until combined. You can keep a little bit of the grated cheese aside to top the quiche before baking if you want. Set aside.
- Clean and wash your Leeks and thinly chop. Cook in a pan with the Olive Oil and Minced Garlic on medium heat for 5 to 10 minutes, or until the leeks start to become soft and translucent. Set aside.
- Brush or Peel the Mushroom and cut into thin slices. Set aside.
- Once the oven is at the right temperature, blind bake the pastry for about 15 minutes or until the bottom feels dry to the touch. Remove from the oven.
Now that all the different elements are ready, it is time to assemble the Leek and Mushroom Tart.
- Place the cooked Leeks and sliced Mushrooms on the bottom of the partially baked Pastry, alternating between the two to create evenly distributed layers. You can keep a little bit of the veggies aside to top on the quiche if you want.
- Pour the liquid Quiche Filling over the veggies
- Optional: place the Mushrooms, Leeks and Cheese you had set aside over the the quiche to finish it.
- Bake for 40 to 50 minutes, or until the filling is fully baked and set. Note that depending on your oven and the depth/size of your quiche pan, it could take less time to bake. See below for tips to know when your quiche is ready.
Tips to make this recipe
- If making your own Pastry, make sure to start it early and leave it to rest for at least 1 to 2 hours – or up to overnight – before baking the quiche. If you are using a store-bought pastry, you can go right ahead!
- Make sure to Blind Bake the Pastry for about 15 minutes to dry out the bottom. Don’t forget to dock the pastry, which means pricking the bottom with a fork. This is to insure the pastry does not puff too much before you add the filling.
- Don’t overcook the Leeks for too long so that they keep a nice texture. Depending on the temperature of your stove, 5 to 10 minutes are enough – they will continue to bake in the oven!
- When filling the Quiche, keep some Cheese, Mushrooms and sliced Leeks to finish the tart.
- I like to add the Veggies at the bottom of the crust and cover them with the liquid filling, but you can also mix them all together and add them to the pastry at once.
- As always with baking, the baking time can only be indicative as the temperature of your oven might vary or not be accurate. Always check on your baked goods early on and assess whether or not they need more time in the oven!
- To know the quiche is ready, gently shake the quiche and look at the filling. You should not see much movement / jiggling in the filling if it is baked and set.
- If the quiche looks like it is starting to burn before the filling has set, cover it with aluminium foil and continue to bake as indicated. You might also want to reduce the temperature of your oven
Recipe FAQs
This Leek and Mushroom Pie can be served straight away, or kept in the fridge for up to 2 days. Make sure to cover the quiche with plastic wrap or aluminium foil so that it does not absorb any odours from the fridge.
Yes, you can absolutely make this Mushroom and Leek Quicheahead and store it in the fridge for up to 2 days before serving it. If making it in advance, I recommend slightly under-baking it and reheat it in the oven before serving.
The best way to reheat a quiche – and keep a nice crispy, flakey crust – is in the oven. Individual slices can also be reheated in the microwave, but it will tend to make the shortcrust pastry a bit soggy.
Absolutely, quiches are a perfect dish to freeze! You can freeze it whole or in individual slices. To freeze the whole quiche, place it on a flat tray in the freezer until fully frozen, then remove the tray and wrap with a layer of plastic wrap and aluminium foil.
Individual slices can be kept in freezer-friendly bags or containers. You can read all about freezing quiches here.
More Quiche & Savoury Tart Recipes:
- Ricotta and Pumpkin Tart
- Cheddar Broccoli Quiche
- Puff Pastry Mushroom Tart
- Asparagus and Feta Quiche
- Spinach and Feta Quiche
- Beetroot and Goat’s Cheese Tart
- Cheese and Tomato Quiche
- Smoked Salmon Quiche
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Leek and Mushroom Quiche
Ingredients
Savoury Shortcrust Pastry
- 180 gr (1 cup + 3 tablesp.) Plain / All-Purpose Flour
- 1/4 teasp. Salt
- 90 gr (6 tablesp.) Unsalted Butter very cold
- 60 ml (1/4 cup) Water very cold
Quiche Filling
- 4 Eggs
- 300 ml (1 1/4 cup) Heavy / Thickened Cream
- 1 1/2 teasp. Salt
- 1/2 teasp. Pepper
- 1 teasp. Dried Herb Mix
- 40 gr (1 cup) Grated Cheddar Cheese or your choice of cheese
- 2 Leeks
- 1 teasp. Minced Garlic
- 1/2 tablesp. Olive Oil
- 200 gr (0.5 lbs) Mushroom White Cup or your preferred variety
Instructions
Quiche Pastry
- Place the Flour and Salt in the bowl of your Food processor and mix to combine. Add the very cold Butter, cut into small cubes, and pulse until you get a thin crumb texture. Slowly add the cold Water while mixing until the dough starts to come together (see note 1).
- Assemble into a disk and transfer between two sheets of baking paper. Roll the Pastry into a large round, then place in the fridge (over a flat tray) to rest for at least 30 minutes to 1 hour – or up to 24 hours in advance).
- Line your baking dish with the Pastry and prick the bottom with a fork. Place in the freezer and preheat your oven on 180'C/350'F.
Filling
- In a large bowl, whisk together the Eggs, Cream, Salt, Pepper and Dried Herbs. Add the grated Cheese (see note 2) and mix to combine. Set aside.
- Clean the Leeks and thinly chop them. Cook them in a pan over the stove with the Olive Oil and Minced Garlic for 5 to 10 minutes, or until soft and translucent. Set aside.
- Brush or peel the Mushrooms and thinly slice. Set aside.
Assembling the Quiche
- Blind Bake the Pastry for about 15 minutes – or until the bottom of the pastry feels dry. Remove from the oven.
- Place the pre-cooked Leeks and Mushrooms (see note 3) on the bottom of the pastry, alternating between the two to get an even mix.
- Cover with the liquid Quiche Filling.
- Optional: finish with the set aside Grated Cheese, Mushroom slices and Leeks.
- Bake for 40 to 50 minutes, or until the filling is set (see note 4).
Notes
- Depending on the flour you use, you might need a little bit more or less water. Make sure to add it slowly and mix well between each addition, stopping as soon as the dough starts to come together.
- You can set aside a little bit of the grated cheese to top over the quiche before baking it.
- Optionally, keep a few slices of mushroom and chopped leeks to finish the quiche.
- Depending on your oven and the size/depth of your quiche pan, it could take less or more time to bake so make sure to keep an eye on it. The quiche is baked when the filling doesn’t jiggle when you lightly shake the pan. If the quiche looks like it is burning before the filling has set, cover with aluminium foil and continue baking until ready.
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