Leek And Mushroom Quiche Recipe

Name: Leek And Mushroom Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour plain; 6 1/3 tablespoons butter; 1 egg yolks; 1/8 teaspoon salt; 1 teaspoon lemon juice; 1 3/8 tablespoons butter; 1 teaspoon garlic crushed; 2 leeks; 2 5/8 cups mushrooms; 4 eggs; 1 cup cream; 1/4 cup milk; 1/2 cup cheese grated tasty

Servings: persons

1 cup flour plain
6 1/3 tablespoons butter
1 egg yolks
1/8 teaspoon salt
1 teaspoon lemon juice
1 3/8 tablespoons butter
1 teaspoon garlic crushed
2 leeks
2 5/8 cups mushrooms
4 eggs
1 cup cream
1/4 cup milk
1/2 cup cheese grated tasty

1
Pastry:Sift flour and salt into a bowl, rub in butter, add egg yolk and lemon juice and mix to a firm dough. Cover and refrigerate 20 minutes. Roll dough out large enough to line a 25cm flan tin, trim the edges. Cover pastry with greaseproof paper and fill with dried beans or rice to hold in shape while cooking. Bake in a moderate oven for 7 minutes, remove paper and beans and bake a furthur 7 minutes. Set aside until required.
2
Whisk eggs, cream, milk and cheeses together and set aside.
3
Slice leeks and mushrooms.
4
Melt butter in a pan and cook garlic, mushrooms and leeks about 4 minutes until tender.
5
Spread leek mushroom mixture evenly over pastry. Pour over egg mixture and sprinkle with paprika. Bake in a moderate oven for about 30 minutes or until set.

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup flour plain, 6 1/3 tablespoons butter, 1 egg yolks, 1/8 teaspoon salt, and more.

Yes, Leek And Mushroom Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leek And Mushroom Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions