A savory quiche is always a welcome dish—whether served warm from the oven for brunch, as a light lunch with salad, or sliced into wedges for a picnic. This version combines tender leeks and earthy mushrooms in a creamy custard, all nestled in a flaky pastry crust. It’s elegant yet comforting, and just as delicious served hot, warm, or at room temperature.
INGREDIENTS:
1 prepared 9-inch pie crust (homemade or store-bought), blind-baked
2 tablespoons unsalted butter
2 medium leeks, white and light green parts only, thinly sliced and rinsed well
8 oz. mushrooms (cremini, button, or a mix), cleaned and sliced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
Salt and freshly ground black pepper, to taste
4 large eggs
1 cup whole milk
1/2 cup heavy cream
1 cup grated Gruyère cheese (or substitute Swiss, Emmentaler, or Fontina)
METHOD:
Preheat oven to 375°F.
In a large skillet, melt the butter over medium heat. Add the leeks and cook until softened, about 5 minutes. Stir in the mushrooms and thyme, season lightly with salt and pepper, and cook until the mushrooms release their liquid and begin to brown, about 8 minutes. Remove from heat and let cool slightly.
In a mixing bowl, whisk together the eggs, milk, and cream. Stir in about 3/4 cup of the cheese and season with salt and pepper.
Spread the leek and mushroom mixture evenly over the pre-baked crust. Pour the custard mixture over the vegetables, then sprinkle the top with the remaining cheese.
Bake for 35–40 minutes, or until the quiche is set in the center and lightly golden on top.
Let cool for at least 10 minutes before slicing. Serve warm or at room temperature.
