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Slice of quiche on a white plate with two forks.

Leek and Mushroom Quiche

Heavenly Home Cooking
Our leek and mushroom quiche takes advantage of fresh leeks and mushrooms for a flavorful brunch or breakfast idea. The crust is light and flaky and the filling is creamy and flavor packed!
4.67 from 3 votes
Prep Time 20 mins
Cook Time 1 hr 25 mins
Resting Time 1 hr
Total Time 2 hrs 45 mins
Course Breakfast, Brunch
Cuisine French
Servings 8 servings
Calories 394 kcal

Ingredients
 
 

Crust

  • cup all-purpose flour
  • ¼ teaspoon salt
  • 7 tablespoons unsalted butter Cut into cubes. Keep refrigerated until ready to use. The butter needs to be very cold.
  • 5 tablespoons ice water

Filling

  • 1 tablespoon unsalted butter
  • 2 small leeks Use only the white and pale green part. Cut into rounds. You should end up with about 2 cups of rounds.
  • 1 cup sliced mushrooms White or Baby Bella. We used Baby Bella. For a more mild flavor, go for white.
  • 4 large eggs
  • 1 cup milk You can use whatever you have on hand - whole, 1%, or 2%. I have not tested this recipe with nut or soy milk and do not recommend substituting it as the water content is higher in nut milks.
  • 1 cup heavy cream If you do not have heavy cream, you can substitute 2 cups of half and half for the milk and cream.
  • 1 teaspoon salt
  • ½ teaspoon pepper Freshly ground.
  • ½ teaspoon herbes de Provence If you don't have this, you can substitute ⅛ teaspoon each of rosemary, thyme, basil, and marjoram.
  • 1 cup Parmesan cheese Shredded.

Instructions
 

Crust

  • In a large bowl, combine the flour and salt.
    1¼ cup all-purpose flour, ¼ teaspoon salt
  • Sprinkle the butter over the top and use a pastry cutter or two forks to incorporate the butter. The mixture should resemble a course meal.
    7 tablespoons unsalted butter
  • Sprinkle water over the top and continue blending until mixture holds together. Add more water if necessary.
    5 tablespoons ice water
  • Place the dough into a zip lock food storage bag and flatten into a disc shape. Refrigerate for at least 30 minutes or overnight.
  • Place the chilled dough on a lightly floured surface and dust with flour.
  • Use a rolling pin to roll the dough into a 12-inch diameter circle.
  • Transfer the dough to a 9-inch diameter tart pan with a removable bottom and gently press the dough into the bottom and up the sides of the pan, leaving a ½ inch overhang. .
  • Fold the overhanging dough in against the sides of the pan to form a sturdy side. Cover with aluminum foil and freeze for 30 minutes or overnight.
  • Preheat oven to 375 F (190 C).
  • Prick the dough in the bottom of the tart pan with a fork in an even pattern. Cut a piece of parchment paper to fit inside of the tart pan and cover with pie weights or dried beans.
  • Bake until the dough is set and begins to brown, about 15 to 20 minutes. Remove from oven, Carefully remove pie weight (it will be very hot), and set aside to cool. If using dried beans instead of a pie weight, save these beans to use as pie weights again the next time you make quiche.

Filling

  • Melt the butter in a large skillet over medium heat.
    1 tablespoon unsalted butter
  • Reserve a few leek rounds and mushrooms to arrange decoratively on the top of the quiche. Add the remaining leeks and mushrooms and cook, stirring occasionally, until tender, about 10 minutes. Transfer to a plate and let cool slightly.
    2 small leeks, 1 cup sliced mushrooms
  • Meanwhile, add eggs, milk, cream, salt, and pepper into a blender and blend for 30 seconds to 1 minute. Set aside.
    1 teaspoon salt, 4 large eggs, 1 cup milk, 1 cup heavy cream, ½ teaspoon pepper
  • Place an aluminum foil sheet inside of a baking sheet. Make sure that the foil is long enough to cover the sides of the tart pan. Use a second sheet if necessary. Place the tart pan on top of the foil.
  • Evenly spread the leek and mushroom mixture in the bottom of the baked crust.
  • Sprinkle the herbes de Provence over the top.
    ½ teaspoon herbes de Provence
  • Sprinkle the Parmesan cheese over the top.
    1 cup Parmesan cheese
  • Pour egg mixture over the top and bake for 45-50 minutes. About 15 minutes into the baking cycle, arrange your leek rounds and mushrooms decoratively on top. Finish baking. The quiche is done when the filling is set and lightly browned. Remove to a wire rack and allow to cool.

Nutrition Facts

Calories: 394kcal (20%)Carbohydrates: 21g (7%)Protein: 12g (24%)Fat: 29g (45%)Saturated Fat: 17g (106%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 175mg (58%)Sodium: 631mg (27%)Potassium: 213mg (6%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 1443IU (29%)Vitamin C: 3mg (4%)Calcium: 238mg (24%)Iron: 2mg (11%)

Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Total Servings 8 servings
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