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Leek and Mushroom Quiche

A homemade pastry crust filled with leeks, mushrooms, eggs, heavy cream, and Swiss cheese.
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Leek and Mushroom Quiche
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Servings: 4
Total Time: 2 hours 15 minutes
Recipe by: Frankie

Ingredients

FOR THE CRUST:
1 1/2 cups all-purpose flour, plus a little extra
1/2 tsp salt
6 TBSP frozen unsalted butter, cut into 1/4 inch cubes
6 TBSP ice cold water
FOR THE FILLING:
1 TBSP unsalted butter
8 ounces cremini mushrooms, sliced
2 medium leeks, rinsed thoroughly and thinly sliced (pale green and white parts only)
2 medium garlic cloves, minced
1/2 tsp dried thyme
4 large eggs
2 cups heavy cream
1/2 tsp salt
1/4 tsp pepper
3 ounces shredded Swiss cheese

Directions

THE CRUST:

1. Add the flour and salt to a large mixing bowl and stir to combine. Add the cold cubed butter and gently mix until you have a mixture with pea sized crumbs. Slowly pour in 1 TBSP of the ice cold water and gently mix to combine, continue with the remaining ice cold water 1 TBSP at a time until the dough is shaggy but holds together.

2. Lay out a piece of parchment paper and scrape the dough onto the paper. Gently form the dough into a disk about 1 inch thick. Cover the dough with another piece of parchment paper and refrigerate for 30 minutes.

3. Remove the dough from the fridge. Lightly flour a work surface and roll the dough out into a disk large enough to cover the bottom and sides of a 9-inch tart pan or pie dish. Gently lay the dough in your pan and gently press down on the bottom and sides to make dough fit snug in the dish (don't worry too much if the dough falls apart a bit, just patch it up in the pan as best as you can). Loosely cover the pan and place back in the refrigerator for 30 more minutes.


FILLING & ASSEMBLY:

1. Remove the pie crust from the fridge and preheat the oven to 375°F.

2. Melt the butter in a saute pan over medium heat. Add the mushrooms, leeks, garlic, and thyme to the pan and cook until mushrooms are browned and any liquid in the pan has evaporated, about 10 minutes. Take the pan off the heat and set aside to cool.

3. Whisk together the eggs, heavy cream, salt, and pepper in a large bowl and set aside.

4. Spread the leek and mushrooms evenly into the bottom of the pie crust. Sprinkle the Swiss cheese evenly over top then pour in the egg mixture. Bake in the preheated oven until the filling is set, about 45 minutes (a toothpick inserted into the center should come out clean).

5. Allow to cool at least 10 minutes before serving.




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