There’s nothing quite like a homemade quiche—golden, flaky crust filled with a rich, creamy custard bursting with savory goodness. This Leek and Mushroom Quiche with Gruyère Cheese is the ultimate comfort food, perfect for brunch, lunch, or even a light dinner.
Imagine biting into buttery pastry with caramelized leeks, earthy mushrooms, and nutty, melty Gruyère cheese, all enveloped in a silky, creamy filling. Sounds dreamy, right? Trust me, this quiche is a total game-changer! It’s elegant yet simple, making it the perfect addition to any meal, whether you’re hosting a gathering or just treating yourself to something extra special.
Why You’ll Love Leek and Mushroom Quiche
Rich & Creamy: The perfect balance of eggs, cream, and cheese for a luscious texture.
Savory & Flavorful: Sweet caramelized leeks, earthy mushrooms, and nutty Gruyère make for an irresistible combination.
Versatile: Serve warm, at room temperature, or even cold—quiche is good any time of day!
Easy to Make Ahead: Great for meal prep, brunch parties, or quick weekday meals.
Elegant Yet Simple: It looks fancy, but it’s surprisingly easy to make.
Ingredients in Leek and Mushroom Quiche
Pie Crust: A buttery, flaky crust is the foundation of any good quiche. Use homemade or store-bought for convenience.
Leeks: Mild and slightly sweet, leeks add a delicate onion-like flavor that pairs beautifully with the mushrooms.
Mushrooms: Earthy and savory, they add depth and texture. Use cremini, button, or even wild mushrooms.
Gruyère Cheese: Nutty, slightly sweet, and melts beautifully—this cheese is what makes the quiche extra special.
Eggs: The heart of the custard, eggs provide structure and richness.
Heavy Cream: Ensures a smooth, creamy filling that’s perfectly set.
Milk: Lightens the custard while keeping it silky and luscious.
Butter: Used to sauté the leeks and mushrooms, adding extra richness.
Salt & Pepper: Enhances the flavors and balances the richness of the dish.
Nutmeg (Optional): A pinch of nutmeg brings warmth and depth to the custard.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat Your Oven: Set your oven to 375°F (190°C). If using a homemade pie crust, roll it out and fit it into a 9-inch pie pan. Chill for 10 minutes.
Blind Bake the Crust: Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 10-12 minutes. Remove the weights and bake for another 5 minutes until lightly golden. Let cool.
Sauté the Leeks & Mushrooms: In a skillet over medium heat, melt the butter. Add the leeks and cook until soft and caramelized. Stir in the mushrooms and cook until they release their moisture and become golden brown. Season with salt and pepper, then set aside.
Whisk the Custard: In a bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and a pinch of nutmeg (if using).
Assemble the Quiche: Spread the sautéed leeks and mushrooms evenly over the crust. Sprinkle with Gruyère cheese, then pour the egg mixture over the top.
Bake to Perfection: Place the quiche in the oven and bake for 35-40 minutes, or until the center is set and slightly puffed. Let it cool for 10 minutes before slicing.
Serve & Enjoy: Slice and serve warm or at room temperature.
How to Serve Leek and Mushroom Quiche
With a Fresh Salad: A simple green salad with vinaigrette balances the richness of the quiche.
Brunch Spread: Serve alongside fresh fruit, croissants, and mimosas for the ultimate brunch.
As a Light Dinner: Pair with roasted vegetables or a bowl of soup for a satisfying meal.
For Meal Prep: Store slices in the fridge and reheat for a quick, delicious breakfast or lunch.
Additional Tips
Pre-Cook Your Veggies: Avoid a soggy quiche by ensuring your leeks and mushrooms are fully cooked before adding them.
Use a Good Quality Cheese: Gruyère adds an amazing depth of flavor, but you can substitute it with Swiss or cheddar if needed.
Let It Cool Slightly: Quiche firms up as it cools, making it easier to slice.
Make It Crustless: Skip the crust for a low-carb version and bake in a greased pie dish.
Freeze for Later: Baked quiche freezes well—just wrap it tightly and reheat in the oven.
FAQ
Q1: Can I make this quiche ahead of time?
A1: Absolutely! Bake it ahead, let it cool, and store it in the fridge for up to 3 days. Reheat in the oven at 325°F (165°C) before serving.
Q2: Can I freeze quiche?
A2: Yes! Let it cool completely, wrap it in plastic wrap and foil, and freeze for up to 3 months. Reheat in the oven before serving.
Q3: What can I use instead of Gruyère?
A3: Swiss cheese, sharp cheddar, or even feta can work as delicious substitutes.
Q4: How do I prevent a soggy crust?
A4: Blind baking the crust before adding the filling helps keep it crisp. Also, be sure to cook any excess moisture out of the mushrooms.
Q5: Can I use store-bought crust?
A5: Yes! A high-quality store-bought crust works just fine for a quicker prep.
Q6: Can I make this dairy-free?
A6: You can use dairy-free milk and cream alternatives, but the texture may be slightly different.
Q7: How do I know when the quiche is done?
A7: The center should be just set and slightly puffed—if you gently shake the dish, it should jiggle just a little.
Q8: Can I add meat?
A8: Absolutely! Crispy bacon, ham, or smoked salmon would be delicious additions.
Q9: Can I use different mushrooms?
A9: Yes! Try shiitake, portobello, or wild mushrooms for a unique flavor.
Q10: How do I store leftovers?
A10: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Final Thoughts
This Leek and Mushroom Quiche with Gruyère Cheese is a must-try for any quiche lover. It’s rich, flavorful, and effortlessly elegant—perfect for any occasion. Whether you’re serving it for brunch, lunch, or dinner, it’s guaranteed to impress.
Print
Leek and Mushroom Quiche (Gruyère Cheese)
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: FRENCH
- Diet: Vegetarian
Description
This Leek and Mushroom Quiche with Gruyère cheese is a rich and creamy vegetarian dish. The homemade flaky shortcrust pastry holds a delicious filling of sautéed leeks, mushrooms, eggs, and cheese, making it the perfect choice for a light dinner, brunch, or breakfast. A French-inspired, Mediterranean-style quiche that’s savory, satisfying, and full of flavor!
Ingredients
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter (diced)
- 1/4 tsp salt
- 3 to 4 tbsp ice water
For the Filling:
- 2 leeks (thinly sliced, white and light green parts only)
- 1 cup mushrooms (sliced)
- 1 tbsp olive oil
- 4 large eggs
- 1 cup milk
- 1 cup shredded Gruyère or Swiss cheese
- Salt and pepper (to taste)
- 1/4 tsp nutmeg (optional)
Instructions
For the Pie Crust:
- In a large mixing bowl, combine flour and salt.
- Add cold diced butter to the mixture. Use a pastry cutter or your fingers to blend the butter into the flour until it resembles coarse crumbs.
- Gradually add ice water (1 tablespoon at a time) until the dough starts to come together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the dough on a floured surface and line a quiche pan or pie dish. Trim the edges and refrigerate while preparing the filling.
For the Filling:
- Heat olive oil in a skillet over medium heat.
- Add sliced leeks and mushrooms to the skillet, sautéing until softened and any liquid from the mushrooms has evaporated. Season with salt and pepper.
- Let the mixture cool slightly.
For the Quiche Filling:
- In a mixing bowl, whisk together eggs, milk, and nutmeg (if using).
- Stir in the sautéed leeks and mushrooms.
- Add shredded cheese and mix until well combined.
Assembling and Baking:
- Preheat the oven to 375°F (190°C).
- Pour the egg and vegetable mixture into the prepared pie crust.
- Bake for 30-35 minutes or until the quiche is set and the crust is golden brown.
- Let the quiche cool for a few minutes before slicing and serving.
Notes
Serve the quiche warm or at room temperature. Garnish with fresh herbs like parsley or chives for added flavor and color.
Nutrition
- Serving Size: 1 slice (1/6th of quiche)
- Calories: 430 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22 g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 180mg