Best 5 Leek And Mushroom Quiche Recipes

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Welcome to the wonderful world of leek and mushroom quiche! This classic French dish is a delightful combination of flavors and textures that will tantalize your taste buds. Whether you're hosting a special brunch, planning a cozy dinner, or simply seeking a tasty meal, this article will guide you through the process of creating the perfect leek and mushroom quiche. With just a few simple steps and readily available ingredients, you'll be able to impress your family and friends with this culinary masterpiece. So, gather your aprons, preheat your ovens, and let's embark on a culinary journey that will leave you craving more!

Check out the recipes below so you can choose the best recipe for yourself!

LEEK, MUSHROOM & GRUYèRE QUICHE



Leek, mushroom & gruyère quiche image

A favourite of Good Food's associate food ed, this quiche just had to be on the site. Perfect comfort food

Provided by Barney Desmazery

Categories     Afternoon tea, Buffet, Dinner, Main course, Snack, Starter, Supper

Time 20m

Number Of Ingredients 8

25g butter
4 leeks, sliced and washed
250g pack chestnut mushroom, sliced
2 eggs
284ml double cream
140g gruyère, coarsely grated
280g plain flour
140g cold butter, cut into pieces

Steps:

  • To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
  • Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  • While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
  • Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
  • While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

Nutrition Facts : Calories 561 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

LEEK AND MUSHROOM QUICHE



Leek and Mushroom Quiche image

this is so easy and you'll love it. If I can cut corners or take short cuts I will. Anything that makes life easier, right?

Provided by jacquelinemarie1983

Categories     Breakfast

Time 1h

Yield 1 quiche, 4-6 serving(s)

Number Of Ingredients 8

1 already made pie crust
4 eggs
1/4 cup milk
2 leeks, chopped
1 tablespoon butter
3/4 cup swiss cheese, shredded
1 1/2 cups white mushrooms, sliced
salt and pepper

Steps:

  • Preheat oven to 375.
  • In a 9 inch pie pan or quiche dish arrange the pie crust, poke small holes with a fork, so you don't get air bubbles.
  • In a med size pan, over med heat add your leeks and mushrooms cook until tender.
  • In a mixing bowl whisk the eggs, milk, and the salt and pepper.
  • Add the leek and mushrooms to your pie pan, then add the eggs and the cheese on top.
  • Cook for 30 to 40 minutes until center comes clean.
  • Let rest for 10 minutes before serving. Enjoy! this can be doubled.

LEEK, HAM AND MUSHROOM QUICHE



Leek, Ham and Mushroom Quiche image

Another great way to get veggies into the kids! This quiche is mild, but very flavorful. It reheats well for lunch too if you manage to have any left over. The amount of eggs needed is depeendent on how much filling you end up with and how large and deep your pie dish is.

Provided by C. Taylor

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 premade pie crust
2 tablespoons olive oil
3 large leeks, cleaned well and chopped into 1/2-inch rings (just the white and light green portion)
8 ounces sliced mushrooms
1/4 teaspoon minced garlic
1/4 lb ham, cut chopped
1/3 cup heavy cream
3/4 cup swiss cheese or 3/4 cup other cheese
1/4 cup parmesan cheese (grated)
salt
pepper
8 -9 eggs
1/3 cup milk
salt and pepper

Steps:

  • Preheat oven to 375 degrees.
  • In a pan, heat oil and then add leaks, mushrooms, garlic and salt and pepper and cook for approximately 10 minute or until leeks have cooked down.
  • Mix in the cream and cook another minute. Remove from the heat and stir in the ham.
  • Place piecrust in a deep pie dish and then fill with the leek filling. Top with the cheeses.
  • Whisk the eggs, milk and salt and pepper together. Slowly pour over the leeks.
  • Bake for approximately 45 minute or until center of quiche has set.

Nutrition Facts : Calories 464.4, Fat 31.9, SaturatedFat 11.5, Cholesterol 292.6, Sodium 711.6, Carbohydrate 23.2, Fiber 2.3, Sugar 3, Protein 21.7

LEEK QUICHE



Leek Quiche image

We often have potluck breakfasts at my school. I came up with this leek quiche recipe so I could bring something different and filling to share. You can make it in the large pie version or in little tartlets. And if you want to make it vegetarian, just eliminate the sausage. —Kathryn Dampier, Quail Valley, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 14

1 sheet refrigerated pie crust
1 tablespoon olive oil
1 cup chopped leek (white portion only)
1/2 cup chopped baby portobello mushrooms
3 frozen fully cooked breakfast sausage links, thawed and chopped
2 garlic cloves, minced
3/4 cup shredded Swiss or Gruyere cheese, divided
2 tablespoons chopped soft sun-dried tomato halves (not packed in oil)
3 large eggs
1/2 cup heavy whipping cream
2 tablespoons sour cream
2-1/2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large skillet, heat oil over medium-high heat. Add leeks and mushrooms; cook and stir until tender, 3-5 minutes. Add sausage and garlic; cook 1 minute longer. Remove from the heat. Sprinkle 1/2 cup cheese over crust. Top with sausage mixture and tomatoes. Whisk eggs, cream, sour cream, thyme, salt and pepper; pour over top. Sprinkle with remaining cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving. If desired, top with additional fresh thyme.

Nutrition Facts : Calories 395 calories, Fat 29g fat (14g saturated fat), Cholesterol 143mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

LEEK AND CHEESE QUICHE



Leek and Cheese Quiche image

A fairly fast, surprisingly good quiche -- even quiche-doubters will like it!

Provided by MIZDEEGZ

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 8

Number Of Ingredients 10

2 tablespoons butter
2 cups sliced leeks
1 (9 inch) frozen pie crust, thawed
1 cup shredded Swiss cheese
¼ cup grated Romano cheese
1 tablespoon all-purpose flour
4 eggs
1 ¾ cups heavy cream
1 tomato, thinly sliced
salt and pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.
  • In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.
  • In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.
  • Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 15.7 g, Cholesterol 203.9 mg, Fat 39.4 g, Fiber 0.8 g, Protein 14.9 g, SaturatedFat 21.4 g, Sodium 358.6 mg, Sugar 2.6 g

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the quiche will be.
  • Don't overcook the leeks or mushrooms. They should be softened but still have a little bit of bite to them.
  • Use a good quality cheese. A sharp cheddar or Gruyère cheese will give the quiche a nice rich flavor.
  • Don't overbeat the eggs. You want them to be well-mixed, but not foamy.
  • Bake the quiche until the center is set and the top is golden brown. This will usually take about 45 minutes.
  • Let the quiche cool for at least 15 minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

This leek and mushroom quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It's also a great way to use up leftover vegetables. With its creamy filling and flaky crust, this quiche is sure to be a hit with everyone who tries it.

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