Leek and Mushroom Quiche
Buttery leeks, golden mushrooms, and two kinds of cheese come together in a creamy, custardy filling nestled in a flaky store-bought pie shell. It's a rich, satisfying quiche that feels indulgent without much effort.
Servings: 6 slices
Equipment
- 1 Half Sheet Pan
- Parchment Paper
- Pie Weights or dried beans
- 1 Large Skillet
- 1 Wooden Spoon
- 1 Large Bowl
Ingredients
- 1 deep dish pie shell 9 inches (23 cm)
For the Sautéed Vegetables:
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 2 cups finely chopped leeks (about 1 large leek)
- 1 ⅓ cups cremini mushrooms cleaned and chopped
- ¼ teaspoon salt
- ⅛ teaspoon black pepper adjust to taste
For the Egg Mixture:
- 3 large eggs
- ¼ teaspoon salt
- ½ teaspoon fresh thyme leaves optional
- ⅔ cup heavy whipping cream
- ⅓ cup 2% milk or whole milk
- ¼ cup parmesan cheese grated
- ⅛ teaspoon ground nutmeg or freshly grated, optional
- 1 ½ cups old cheddar cheese grated (divided into two equal portions)
- ⅛ teaspoon black pepper adjust to taste
Instructions
- Preheat oven to 400℉ (200℃).
- Place the pie shell (still in the tin it came with) on a sheet pan. Use a fork to prick holes into the unbaked pie shell.
- Cut a piece of parchment paper to fit inside the pie shell. Lay the paper down and top with pie weights or dried beans. Bake for about 10 minutes, or until the shell is lightly golden brown.
- Reduce oven temperature to 325℉ (165℃).
- Melt butter along with the oil in a large skillet over medium heat. Add leeks and saute for about 5 minutes to begin softening them.
- Add the mushrooms to the skillet, and cook for another 10-15 minutes. The leeks should become darker in colour, and most of the moisture should evaporate from the mushrooms. Season with salt and pepper, then remove from heat.
- In a large bowl, whisk the eggs with the salt, thyme, heavy cream, milk, nutmeg and grated parmesan cheese.
- Add half of the grated cheddar to the bottom of the pie shell.
- Spread the sautéed vegetables evenly over the layer of cheddar cheese.
- Pour the egg mixture over the cooked vegetables, and top with the rest of the grated cheddar cheese.
- Bake for about 60 minutes, or until the edges are completely set but the very centre has a very slight wobble. The quiche will firm up as it cools.
- Allow the quiche to cool for at least 15 minutes before slicing.
Notes
Leeks: Buy 2 leeks in case they are small. Wash them well before chopping, as they tend to trap dirt between their layers.
Cream: In Canada, look for 35% whipping cream. American heavy cream (36%) works just as well.
Thyme: If fresh thyme isn't available, use a small pinch of dried thyme instead.
Cheddar: Old cheddar gives a sharp, pronounced flavour. A younger cheddar will give a milder result.
Mushrooms: Cremini mushrooms give the best depth of flavour, but white button mushrooms work as a substitute.
Cook the vegetables thoroughly: The leeks and mushrooms need to release and cook off their moisture before going into the filling. If there's still liquid in the skillet, the quiche filling can turn out watery.
Let the vegetables cool slightly before adding them to the egg and cream. Adding a very hot mixture too quickly can start to scramble the eggs.
Make ahead: Bake the quiche, cool completely, then cover and refrigerate for up to 3 days. Reheat individual slices in the oven at 300°F (150°C) until warmed through, or serve at room temperature.
Freezer: Once cooled completely, wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition
Serving: 1slice | Calories: 495kcal | Carbohydrates: 25g | Protein: 15g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 645mg | Potassium: 262mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1398IU | Vitamin C: 4mg | Calcium: 324mg | Iron: 2mg
