Recipes Mushroom Leek Quiche

Mushroom Leek Quiche: A Culinary Masterpiece for Every Occasion

Indulge in the exquisite flavors of a classic French dish with our comprehensive guide to Mushroom Leek Quiche. This savory masterpiece is perfect for any occasion, from elegant dinner parties to cozy family gatherings. With our step-by-step instructions and expert tips, you’ll be able to create a quiche that will tantalize taste buds and impress your guests.


For the Crust:

  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
  • 1 large egg yolk
  • 1-2 tablespoons ice water

For the Filling:

  • 1 pound cremini mushrooms, sliced
  • 1 large leek, white and light green parts only, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/4 cup dry white wine (optional)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 large eggs
  • 1 cup heavy cream
  • 1/2 cup grated Gruyère cheese
  • 1/4 cup grated Parmesan cheese


Making the Crust:

  1. In a large bowl, whisk together the flour and salt.
  2. Add the butter pieces and use your fingers or a pastry cutter to work them into the flour until the mixture resembles coarse crumbs.
  3. Add the egg yolk and ice water, 1 tablespoon at a time, and mix until the dough just comes together.
  4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preparing the Filling:

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the mushrooms and leeks and cook until softened, about 10 minutes.
  3. Add the garlic and cook for 1 minute more.
  4. Stir in the white wine (if using), thyme, salt, and pepper. Cook until the wine has reduced by half.
  5. Remove the skillet from the heat and let cool slightly.

Assembling the Quiche:

  1. Preheat the oven to 375°F (190°C).
  2. On a lightly floured surface, roll out the dough to a 12-inch circle.
  3. Transfer the dough to a 9-inch pie plate and trim the edges.
  4. Prick the bottom of the dough with a fork.
  5. Spread the mushroom-leek mixture evenly over the dough.
  6. In a large bowl, whisk together the eggs, heavy cream, Gruyère cheese, and Parmesan cheese.
  7. Pour the egg mixture over the mushroom-leek mixture.
  8. Bake for 45-50 minutes, or until the center is set and the top is golden brown.

Tips for Success:

  • For a flaky crust, make sure the butter is cold and cut into small pieces.
  • Don’t overwork the dough, as this will make it tough.
  • If you don’t have dry white wine, you can substitute chicken broth or water.
  • Let the quiche cool slightly before slicing and serving to prevent the filling from running out.
  • Serve the quiche with a side salad or your favorite soup for a complete meal.


  • Add other vegetables to the filling, such as spinach, zucchini, or bell peppers.
  • Use different types of cheese, such as cheddar, mozzarella, or feta.
  • Top the quiche with a sprinkle of fresh herbs, such as chives, parsley, or thyme.
  • Make a vegetarian quiche by omitting the bacon.

Storage and Reheating:

  • Store the quiche in the refrigerator for up to 3 days.
  • Reheat the quiche in a preheated oven at 350°F (175°C) for 15-20 minutes, or until warmed through.


Mushroom Leek Quiche is a culinary masterpiece that is both delicious and versatile. With its flaky crust, savory filling, and endless variations, this dish is sure to become a favorite in your kitchen. Whether you’re hosting a special occasion or simply want to enjoy a comforting meal, this quiche will impress and delight. So gather your ingredients, follow our step-by-step instructions, and prepare to indulge in a culinary experience that will leave you craving more.


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