This mushroom and leek quiche is no ordinary quiche…it is a delicious, indulgent, deep-dish quiche.
The following recipe was inspired by smitten kitchen’s “over-the-top mushroom quiche.” Ours isn’t quite as over-the-top as Deb’s, but since F and I had never made quiche before, we looked to smitten kitchen for some general guidance in crust-making, egg and milk proportions, and cooking time.
The crust turned out perfectly. Flaky, buttery, just barely browned. It’d be just as good for a sweet pie — apple, berry, you choose. If you need proof of the crust’s goodness, just look at the tower of butter that went into the dough:
Leeks and mushrooms, with the help of some thyme, come together beautifully for a smooth, fall-like flavor. The silky egg mixture binds everything together, and a bit of cheese on top and underneath lends a hint of salty richness. This quiche is equally as good warm and cold — enjoy it for breakfast, brunch, lunch, or dinner.
A few notes before you start cooking: The quiche takes some time from start to finish, so you’d probably be smart to do it on a weekend or another day when you have at least three hours to spare. That said, much of the time is inactive, for dough chilling and quiche baking. Many people swear by par-baking quiche crusts, but we didn’t do it and thought the crust was perfect — just the teensiest bit soggy but otherwise golden and flaky. For the milk, feel free to use any combination of cream/milk/half-and-half that you prefer; we used mostly semi-skimmed milk and it was a little watery, so next time we might just use whole milk. Quiche is already indulgent, so why not?
- One Year Ago: Pumpkin (or Butternut Squash) Pancakes
- Two Years Ago: Ukrainian Tunes: “Карпати” (“Carpathians”)
- Three Years Ago: Lemons & things and Ніжин
Mushroom & Leek Quiche (with some help from smitten kitchen; serves 6-8)
- Pastry Crust:
- 2 cups all-purpose flour, plus more for dusting
- 1 tsp salt
- 225 grams (1 cup / 2 sticks) cold unsalted butter, in small chunks
- 1/4 cup (60 ml) water, ice cold
- Quiche Filling:
- 3 leeks, sliced thinly
- 3-4 cups mushrooms, sliced thinly
- olive oil, for sautéing
- 1-2 tsp dried thyme (use more if using fresh thyme)
- 6 eggs
- 3 cups milk and/or cream (we used 2.25 cups semi-skimmed milk + 3/4 cup single cream)
- to taste: salt, pepper, nutmeg
- 1-2 cups grated cheddar cheese (or other melty cheese of choice)
- Make the crust: Whisk together 1 cup flour with the salt, then cut in the butter with a mixer or your fingers until a dough starts to form. Work in the rest of the flour, then the water (you may not need the entire 1/4 cup). Form the dough into a flat, round disc, then wrap it in plastic wrap and chill it in the fridge for at least an hour.
- When the dough has chilled, prepare the crust: Lightly oil a springform cake pan. Cover your surface with flour and put the disc of dough on it. Sprinkle the dough with flour, then carefully roll it out into a 16″ round. Gently roll the dough onto the rolling pin, then carefully unroll it into the springform pan. Press it into the bottom and up the sides of the pan, then chill in the fridge for 20 minutes, while you prepare the vegetables.
- Preheat the oven to 325F (160C).
- Prepare the vegetables: Slice the leeks and mushrooms, then sauté them in olive oil over medium-high heat until soft, 5-10 minutes. While the veggies are cooking, whisk together the eggs and milk/cream. Season with salt, pepper, and nutmeg to taste. Grate the cheese.
- Assemble the quiche: After the crust has chilled for 20 minutes, take it out of the fridge and sprinkle half the cheese over the bottom of it. Fill the crust with the leeks and mushrooms, then pour in the milk-egg mixture.
- Sprinkle the rest of the cheese over the top, then pop it in the oven for 1.5 hours (you may need to cover the quiche with tinfoil halfway through, so the top doesn’t burn). Let the quiche cool for at least 10 minutes before serving.