Mushroom and Leek Quiche
A savory French tart with creamy mushroom and leek filling
Ingredients
Instructions
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Prepare the crustPreheat oven to 375°F (190°C). Line a 9-inch (23cm) quiche dish or pie plate with the pastry. Trim edges and prick the bottom with a fork. Line with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes. Remove weights and parchment and bake for 5 more minutes until lightly golden. Allow to cool slightly.
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Sauté the vegetablesIn a large skillet over medium heat, melt the butter. Add leeks and cook until softened, about 5 minutes. Add the mushrooms, garlic, and thyme. Season with salt and pepper. Cook until mushrooms have released their liquid and it has mostly evaporated, about 7-8 minutes. Remove from heat and let cool slightly.
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Prepare the fillingIn a large bowl, whisk together eggs, heavy cream, and milk. Add nutmeg, salt, and pepper. Stir in 3/4 of the Gruyère cheese, reserving the rest for topping.
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Assemble the quicheSpread the mushroom and leek mixture evenly over the bottom of the pre-baked crust. Pour the egg mixture over the vegetables. Sprinkle with remaining Gruyère and all of the Parmesan cheese.
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Bake the quicheBake in the preheated oven for 35-40 minutes, until the filling is set but slightly jiggly in the center and the top is golden brown. If the crust edges start to brown too quickly, cover them with foil.
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Rest and serveAllow the quiche to rest for at least 10 minutes before slicing. Serve warm or at room temperature with a simple green salad on the side.
Nutritional Information
380
Calories
per serving
15
Protein
g per serving
22
Carbohydrates
g per serving
26
Total Fat
g per serving
14
Saturated Fat
g per serving
2
Fiber
g per serving
3
Sugar
g per serving
450
Sodium
mg per serving
5
Vitamin C
% of daily value
8
Iron
% of daily value
Mushroom and Leek Quiche is Also Known As
Quiche aux Champignons et Poireaux, Mushroom Leek Tart or Savory Mushroom Pie
