Leek and Mushroom Quiche (2024)

This Leek and Mushroom Quiche is deliciously creamy, cheesy and flavourful with its homemade flakey shortcrust pastry and a mushroom and leek filling. The vegetarian quiche is perfect for breakfast, brunch, lunch or a light dinner.

Why we love this recipe

This Leek and Mushroom Quiche is a delicious meatless dish that is packed with veggies baked inside a fluffy egg custard and wrapped in a flaky, buttery pastry shell.

The mix of mushrooms, leeks and cheddar cheese creates an amazingly flavourful dish that is hard to resist.

Quiches are a super versatile dish that can be served at every meal of the day. They are also perfect for meal prep as it can be made in advance and ever frozen.

If you love this quiche, you might also like this Gruyère and Leek Tart, Leek Quiche and Spinach and Mushroom Quiche.

Ingredients

Scroll down to recipe card for all quantities

What is Mushroom & Leek Quiche made of:

For the Savoury Shortcrust Pastry:

• Flour + Salt: Plain / All-Purpose Flour and some fine Table Salt. You could also add any of your preferred spices, seasoning or herbs with the dry ingredients too.

• Butter: very cold unsalted butter, cut into small cubes.

• Water: very cold, ice water. You could replace it with milk for a richer pastry shell if preferred.

For the Mushroom & Leek Filling:

• Custard Base: the classic combination of Eggs (large eggs, at room temperature) and Thickened / Heavy Cream (30% fat content). I don't recommend using a fat reduced or light cream as you won't get the same texture or flavour.

• Seasoning: I used a mix of Salt, Pepper, Dried Herbs (a mix of oregano and parsley) and minced Garlic. You can add any of your favourite spices here.

• Veggies: a mix of finely chopped Leeks and sliced Mushrooms. I used small White Cup Mushrooms, but you can use any type of wild mushrooms. For this recipe, I pre-cooked the leeks until just soft but added raw mushrooms straight into the quiche.

• Grated Cheese: for this recipe I used Cheddar Cheese, but again you can use any of your preferred cheese like Mozzarella, Gruyere Cheese or even a soft cheese like Goat's Cheese or Feta.

Optional Additions

• Meat: Ham, Bacon or your favourite deli type of meat.

• Fresh Herbs: I served the quiche with some fresh Parsley, but you could also add inside the egg custard base as well.

How to make a Mushroom Leek Quiche

Prepare the savoury pastry

This quiche crust is simply made in a food processor. It can also be made by hands if preferred - the detailed instructions are in mySavoury Shortcrust Pastryrecipe.

• Photo 1:Place the Flour and Salt in the bowl of your food processor and pulse to mix, then add the very cold cubed Butter.

• Photo 2:Blend for about 30 seconds to 1 minute, or until you get very small crumbs of butter that are evenly distributed within the dry ingredients.

• Photo 3 & 4:Slowly add the Water while the food processor is running. Keep on mixing until a rough dough starts to come together.

To know the savoury pastry is ready, press together some of the crumbs. If they stick together and combine into a smooth dough, it is ready. If still dry and crumbly, add a little bit more water.

The exact quantity of water can vary based on the flour brand. It is best to start with a little bit of water and add more until you reach the desired consistency.

Rolling, lining & par-baking the pastry

• Photo 5: Place the pastry on top of a large sheet of baking paper / parchment paper. Bring it together into a ball and slightly flatten it.

• Photo 6: Cover with a second sheet of baking paper and roll into a large disk that is about 4mm thick (1/6 inch). Put on top of a flat tray and refrigerate for at least 1 hour (or up to 24 hours in advance). This is to rest and chill the pastry before baking it.

• Photo 7: Take out of the fridge and leave at room temperature for about 5 minutes to slightly soften the pastry. Remove the baking paper and place inside a 25 cm (10-inch) quiche pan that is about 4 cm tall (1,5-inch).

I highly recommend using a tart or quiche pan with removable bottom plate. It will make removing the quiche from the pan much easier.

• Photo 8: Gently slide the pastry down the sides of the pan. Press on the bottom corners and the sides of the pan to make sure the pastry is completely flush with the pan. Use a sharp knife to cut out any excess dough. Dock the bottom of the pastry (make small holes with a fork).

• Place the tart pan in the refrigerator to chill for at least 2 hour, preferably overnight. The more you rest it, the less it will shrink or move in the oven.

• Preheat your oven on 160 degree Celsius (325 degree Fahrenheit). While it is heating up, put the quiche pastry in the freezer. Cover with baking paper and fill with baking weights (pie weights, rice or dry beans).

• Par-bake for 15 minutes. Remove the weights and baking paper and bake for an additional 10 to 15 minutes. Set aside to cool down.

Preparing the quiche filling

• Photo 9: Wash and clean the Leek, then thinly chop it. Heat up a large saucepan with Olive Oil and add the minced garlic then the leeks. Cook on medium heat for 5 to 10 minutes, or until the leeks start to become soft, tender and translucent. Set aside.

• Peel the mushroom (or brush to remove the dirt if preferred), then cut into thin slices. Set aside.

• Photo 10: Place the Eggs, Cream, Salt, Pepper and Dried Herbs in a large mixing bowl.

• Photo 11: Whisk together until you get a smooth batter. Don't whisk for too long or you will create a lot of air bubbles that will make the quiche rise a lot in the oven.

• Photo 12: Add the Grated Cheese and whisk until combined.

You can keep a little bit of the grated cheese aside to top the quiche before baking if you want.

Assembling the mushroom leek quiche

• Photo 13: Place the cooked Leeks and thinly sliced Mushrooms on the bottom of par-baked pie crust. Alternate between the two veggies so that you get evenly distributed layers.

You can keep a little bit of the veggies aside to top on the quiche if you want.

• Photo 14: Pour the prepared egg mixture over the veggies. Optionally, top with the remaining mushrooms, leeks and cheese that was set aside.

• Place the leek and mushroom quiche in the oven and bake for 40 to 50 minutes, or until the filling is fully baked and set. Leave to cool down slightly before removing from the quiche pan.

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.

Recipe FAQs

Tips for Success

• When making your own quiche pastry, make sure to start it early and give it plenty of time to rest and chill. You will get the best results by leaving the lined pastry (inside the quiche pan) in the fridge overnight before par-baking and filling it.

• To know the quiche is ready, gently shake the quiche and look at the filling. You should not see much movement / jiggling in the centre of the quiche when the quiche is properly baked.

• 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

Storing & Freezing

Storing: the quiche 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.

To make in advance: I recommend slightly under-baking it and reheat it in the oven before serving.

To reheat the quiche: the best way to reheat a quiche 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.

Freezing: once baked and cooled down, transfer the quiche on a flat tray and place in the freezer until fully frozen. 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.

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