Leek and mushroom quiche

    Leek and mushroom quiche


    26 people made this

    About this recipe: If you use a ready made dough, this quiche will be ready in no time. I often make quiches because I like to have one in the fridge. It's perfect for snacking during the day. This quiche can be served hot or cold.

    Serves: 4 

    • 1 shortcrust pastry sheet, rolled
    • 10g butter
    • 1 leek, chopped
    • 1 tablespoon olive oil
    • 150g button mushrooms, chopped
    • 3 eggs
    • 200ml crème fraiche or single cream
    • 1 pinch ground nutmeg
    • salt and pepper to taste
    • 100g grated Gruyere cheese

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4. Line a pie dish or tart tin with the sheet of pastry, cutting away the excess.
    2. Melt the butter in a frying pan over medium heat, and cook the leek for 5 minutes.
    3. Heat the olive oil in another frying pan over medium heat. Add the mushrooms and cook for 5 minutes.
    4. Crack the eggs into a bowl. Add the cream and season with the nutmeg, salt and pepper. Mix with a fork or a whisk for several minutes. Add the grated cheese and mix again.
    5. Add a layer of leek and mushrooms to the pastry case. Pour the egg mixture over the vegetables. Bake in the oven for 30 minutes.

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    Reviews (2)


    Excellant and tasty, even though I forgot to pre bake the pastry. Added quite a few different herbs and lots of ground black pepper. - 15 Jan 2015


    Easy to follow recipe which I use all the time. Tastes good too! - 12 Sep 2013

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