Leek and Mushroom Quiche

Flatlay photo of the quiche on a round board with 3 slices cut off

5 from 7 votes

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 to serve at any meal of the day!

Prep Time30 mins

Cook Time45 mins

Resting Time2 hrs

Total Time3 hrs 15 mins

Course: Breakfast, brunch, dinner, lunch

Cuisine: French

Servings: servings

Calories: 372kcal

Author: A Baking Journey

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

I used a 25 cm / 10 inch wide Quiche Pan (about 5 cm / 2 inch deep).

For more information on the Quiche Pastry, including tips and full step by step process, read my Savoury Shortcrust Pastry recipe.

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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