Mushroom and Leek Quiche with Gruyere Recipe


yield: 8 prep time: 25 MINUTES cook time: 1 HOUR 15 MINUTES total time: 1 HOUR 40 MINUTES


– 1 deep dish 9 inch pie crust – 3 Tablespoons butter, divided – 3 leeks, white and light green parts only – 12 ounces sliced mushroom – 8 egg – 1 cup whole milk – 1 cup heavy cream – 1 teaspoon salt – 1/4 cup flour (optional) – 2 cups shredded gruyere cheese, divided – 1/4 cup Parmesan cheese



Preheat oven to 350. Over medium heat, melt 2 tablespoons butter in a large skillet. Brown mushroom bottoms without stirring. Turn mushrooms and brown both sides.


Step 1

Sprinkle salt. Plate for serving. Melt remaining butter in same skillet. Leeks soften 5-7 min. Lay leeks on plates. Mix eggs, milk, cream, salt, and flour in a large bowl.


Step 2

Bottom of pie with Gruyere. Add half the mushrooms, leeks, gruyere, and egg mixture. Add remaining egg mixture, mushrooms, leeks, cheese, and gruyere. Parmesan on top.


Step 3

The quiche should be golden brown and set in the center after 60–80 minutes in the preheated oven. Tin foil the pie crust to prevent browning. You can serve quiche hot or room temperature for days.


Step 4

Pre-chill quiche overnight. Before serving, preheat oven to 350. Put cut quiche on a pan. Heating for 10 minutes.


Step 5

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