Creamy Leek and Mushroom Quiche with Gruyère Cheese Magic

A savory quiche featuring delicate leeks and earthy mushrooms promises a delightful culinary experience for any meal.

French cuisine has long celebrated the art of creating elegant and comforting egg-based pastries that delight both home cooks and food enthusiasts.

The combination of soft, silky eggs, caramelized leeks, and robust mushrooms creates a harmonious blend of flavors and textures that dance on the palate.

Creamy Gruyere cheese adds a luxurious depth and richness to this classic dish, elevating its overall gastronomic appeal.

Perfectly golden and flaky pastry serves as a delectable canvas for the sumptuous filling, making this quiche a versatile and impressive meal.

Home cooks and professional chefs alike appreciate the simplicity and sophistication of this timeless recipe that transforms humble ingredients into an extraordinary culinary creation.

Why Leek And Mushroom Quiche (Gruyere Cheese) Is A Favorite

• Quick Weekend Gourmet: Transform simple ingredients into a restaurant-quality quiche with minimal kitchen skills required.
• Versatile Meal Solution: Perfect for breakfast, brunch, lunch, or light dinner – satisfies multiple mealtime needs without complicated preparation.
• Comfort Food with Elegance: Combines rustic French-inspired cooking with sophisticated flavors of Gruyere cheese and delicate leeks, elevating a classic dish.
• Time-Efficient Cooking: Prepare the entire recipe in under 90 minutes, including chilling and baking time, making it ideal for busy home cooks seeking delicious homemade meals.

Leek And Mushroom Quiche (Gruyere Cheese) Ingredients List

• Flour: Light powdery ingredient that creates the crisp crust foundation for the quiche.
• Salt: Small seasoning that enhances flavor and helps control gluten development.
• Butter: Cold and diced, provides rich flavor and creates flaky texture in the crust.
• Ice Water: Crucial liquid that helps bind the pastry ingredients together smoothly.

• Leeks: Mild onion-like vegetable with delicate flavor, adds sweetness and texture to the quiche.
• Mushrooms: Earthy fungi that provide depth and umami taste to the filling.
• Olive Oil: Helps sauté vegetables and prevents sticking in the pan.
• Salt and Pepper: Basic seasonings that enhance the natural flavors of the vegetables.

• Eggs: Protein-rich ingredient that creates the creamy, rich base of the quiche.
• Milk: Smooth liquid that helps create the silky custard texture.
• Nutmeg: Optional warm spice that adds subtle depth to the egg mixture.
• Gruyere Cheese: Sharp Swiss cheese that melts beautifully and provides complex, nutty flavor.

Easy Prep For Leek And Mushroom Quiche (Gruyere Cheese)

Step 1: Prepare The Flaky Pie Crust

Mix flour and salt in a large mixing bowl. Add cold diced butter and blend using a pastry cutter or fingertips until the mixture looks like rough sand. Slowly drizzle ice water, one spoonful at a time, until the dough starts holding together. Shape the dough into a circular disk, wrap with plastic, and chill in the refrigerator for half an hour.

Step 2: Roll And Shape The Crust

Dust a clean surface with flour and roll out the chilled dough. Carefully transfer the dough to a quiche pan or pie dish, trimming excess edges. Return the crust to the refrigerator while preparing the filling.

Step 3: Sauté Vegetables

Warm olive oil in a skillet over medium heat. Add sliced leeks and mushrooms, cooking until they soften and release their moisture. Season with salt and pepper. Allow the vegetable mixture to cool slightly.

Step 4: Create The Creamy Filling

Whisk eggs, milk, and nutmeg in a mixing bowl. Fold in the sautéed leeks and mushrooms. Sprinkle shredded Gruyere cheese and mix thoroughly.

Step 5: Bake The Quiche

Heat the oven to 375°F. Pour the egg and vegetable mixture into the prepared pie crust. Bake for 30-35 minutes until the quiche sets and the crust turns golden brown. Allow the quiche to rest for a few minutes before cutting and serving.

Tips For Cooking Leek And Mushroom Quiche (Gruyere Cheese)

• Choose Chilled Butter: Use cold, diced butter for a flakier, more tender pie crust that creates beautiful layers and prevents a soggy bottom.
• Control Mushroom Moisture: Sauté mushrooms thoroughly to remove excess liquid, ensuring your quiche filling stays firm and doesn't become watery.
• Customize Cheese Options: Swap Gruyere with other melting cheeses like fontina or Swiss for different flavor profiles while maintaining a creamy texture.
• Prevent Soggy Crust: Blind bake the pie crust for 10-15 minutes before adding the filling to create a crisp, golden base that resists moisture.
• Make It Vegetarian-Friendly: Replace milk with plant-based alternatives like almond or oat milk, and use vegetarian cheese to accommodate dietary preferences.

How To Store Leek And Mushroom Quiche (Gruyere Cheese)

• Refrigerate: Store leftover quiche in an airtight container for up to 3-4 days in the refrigerator. Wrap tightly with plastic wrap or aluminum foil to prevent drying out.
• Freezing: Slice quiche into individual portions, wrap each piece in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months for best quality.
• Reheating Oven: Warm refrigerated quiche at 350°F for 10-15 minutes until heated through. Cover with foil to prevent crust from burning.
• Microwave Option: Heat individual slices for 30-45 seconds on medium power. Let stand for a minute to distribute heat evenly and maintain texture.

What Matches Leek And Mushroom Quiche (Gruyere Cheese)

• Pair with Crisp White Wine: Choose a light Sauvignon Blanc or Chardonnay to complement the creamy Gruyere and earthy mushroom notes, cutting through the richness of the quiche.
• Match with Fresh Green Salad: Toss a simple arugula salad with lemon vinaigrette to provide a bright, peppery contrast to the rich and buttery quiche, balancing the overall flavor profile.
• Enhance with Charcuterie: Serve alongside a small plate of prosciutto or dry-cured salami to add a salty, meaty dimension that elevates the delicate leek and mushroom flavors, creating a more substantial dining experience.
• Finish with Fresh Fruit: Add a side of mixed berries or sliced pears to introduce a sweet and tangy element that cleanses the palate and provides a refreshing counterpoint to the savory quiche.

Fun Twists On Leek And Mushroom Quiche (Gruyere Cheese)

• Vegetarian Spinach Swap: Replace leeks and mushrooms with sautéed spinach and crumbled feta cheese for a green, tangy alternative.
• Gluten-Free Crust Version: Use almond flour or gluten-free all-purpose flour blend instead of traditional wheat flour to create a celiac-friendly pastry.
• Dairy-Free Option: Substitute Gruyere with nutritional yeast and use coconut milk or almond milk in place of regular milk for a plant-based friendly version.
• Low-Carb Keto Adaptation: Skip the traditional pie crust and bake the egg mixture directly in a greased baking dish, using heavy cream instead of milk for higher fat content.

Leek And Mushroom Quiche (Gruyere Cheese) Questions Solved

• What type of cheese works best in this quiche?

Gruyere cheese is ideal due to its rich, nutty flavor that complements the leeks and mushrooms perfectly. It melts beautifully and adds a luxurious texture to the quiche.

• Can I make this quiche crust ahead of time?

Yes, you can prepare the pie crust dough up to 2 days in advance. Wrap it tightly in plastic wrap and store in the refrigerator until you’re ready to roll it out and fill it.

• Is this quiche suitable for vegetarians?

Absolutely! This leek and mushroom quiche is completely vegetarian-friendly, making it a great option for meatless meals or brunch gatherings.

• How do I know when the quiche is fully cooked?

The quiche is done when the center is set but still slightly jiggly, and the crust is golden brown. A knife inserted near the center should come out clean, indicating it’s fully baked.

Delicious Leek and Mushroom Quiche with Gruyere Cheese Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 31 reviews

• Total Time: 1 hour
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Savory French-inspired Leek and Mushroom Quiche blends earthy mushrooms with delicate leeks, nestled in a buttery crust and crowned with melted Gruyere. Delightful slices promise a sophisticated breakfast or elegant brunch experience that will delight European cuisine enthusiasts.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 large eggs
• 1 cup milk
• 1 cup shredded Gruyere or Swiss cheese
• 2 leeks (thinly sliced, white and light green parts only)
• 1 cup mushrooms (sliced)

Pie Crust Ingredients:

• 1 ¼ cups all-purpose flour
• ½ cup cold unsalted butter (diced)
• ¼ teaspoon salt
• 3 to 4 tablespoons ice water

Seasonings and Cooking Ingredients:

• 1 tablespoon olive oil
• Salt (to taste)
• Pepper (to taste)
• ¼ teaspoon nutmeg (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the flaky pastry foundation by mixing flour and salt in a spacious mixing vessel, creating a pristine base for your culinary creation.
2. Incorporate cold, diced butter into the flour mixture, methodically breaking down the fat using a pastry cutter or fingertips until the texture resembles delicate, coarse crumbs.
3. Introduce ice water gradually, incorporating it tablespoon by tablespoon until the dough coheres into a unified mass.
4. Transform the dough into a compact disk, envelop it in plastic wrap, and allow it to rest and chill in the refrigerator for a minimum of half an hour.
5. Gently roll out the chilled dough on a flour-dusted surface, carefully draping it into a quiche pan or pie dish. Trim the excess edges with precision and return to the refrigerator while preparing the filling.
6. Warm olive oil in a skillet over medium heat, creating a perfect environment for sautéing.
7. Add sliced leeks and mushrooms to the heated pan, cooking them until they soften and release their moisture, developing a rich, caramelized flavor. Season with salt and pepper to enhance their natural essence.
8. Allow the vegetable mixture to cool slightly, letting the flavors meld and intensify.
9. In a separate mixing bowl, vigorously whisk eggs, milk, and a hint of nutmeg, creating a smooth, luxurious base for the quiche.
10. Fold the sautéed leeks and mushrooms into the egg mixture, distributing them evenly throughout the creamy liquid.
11. Generously sprinkle shredded Gruyere cheese into the mixture, stirring until the ingredients are harmoniously combined.
12. Preheat the oven to 375°F (190°C), preparing a warm environment for baking.
13. Carefully pour the egg and vegetable mixture into the prepared pie crust, ensuring an even distribution.
14. Bake the quiche for 30-35 minutes, watching for a golden-brown crust and a set, custardy filling.
15. Remove from the oven and allow the quiche to rest for a few moments, letting the filling settle before slicing and serving.

Notes

• Chill the butter and water thoroughly to ensure a flaky, tender pie crust that crumbles perfectly with each bite.
• Use room temperature eggs for a smoother, more evenly cooked custard filling that creates a silky texture throughout the quiche.
• Sauté leeks and mushrooms until completely dry to prevent a watery filling that could make the crust soggy during baking.
• Experiment with alternative cheeses like sharp

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Lunch
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 2 g
• Sodium: 400 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 10 g
• Cholesterol: 150 mg