Leek, mushroom & Gruyère quiche

Leek, mushroom & Gruyère quiche

A favourite of Good Food's associate food ed, this quiche just had to be on the site. Perfect comfort food

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 40 mins

Vegetarian

Vegetarian

Method

  1. To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
  2. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  3. While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
  4. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
  5. While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

Per serving

561 kcalories, protein 12g, carbohydrate 30g, fat 44 g, saturated fat 26g, fibre 3g, sugar 3g, salt 0.7 g

Recipe from Good Food magazine, June 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo inspiration

    28 May 2008

    inspiration rated and commented on this recipe

    5 stars

    Very nice, very rich. Will make a bit cheesier next time. Cold the next day perked up the lunchbox!!

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  • Binder photo Frantic Flapjack

    29 June 2008

    Frantic Flapjack rated and commented on this recipe

    4 stars

    Made this for supper tonight. Very good. Went quite heavy on the seasoning as home made quiches can be quite bland and also added 50g of extra cheese. Will be in my lunchbox tomorrow too. Yum!

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  • Binder photo Nina

    05 July 2008

    Nina rated and commented on this recipe

    5 stars

    This is easy and really delicious - it got great comments, and was lovely for lunch the next day. If it was cut into 8 portions I would have wanted seconds though!

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  • Binder photo raeday80

    13 August 2008

    raeday80 commented on this recipe

    Does anyone know if leftovers of this freeze well?

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  • Binder photo cupcake

    22 August 2008

    cupcake rated and commented on this recipe

    4 stars

    Very nice and easy to make. I added extra cheese and next time I will also add some garlic with the leeks.

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  • Binder photo Gwen Wallace

    31 August 2008

    Gwen Wallace rated and commented on this recipe

    5 stars

    Great recipe just making one now I cheat with the pastry and use bought frozen pastry already rolled out in a circle!!! saves a bit of time and it freezes fine raeday80.

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  • Binder photo Cake Sabina

    22 September 2008

    Cake Sabina rated and commented on this recipe

    5 stars

    Used the above ingredients; added some chives I had sitting in the fridge and half a cup of milk with half the cream stated above (low fat option!). Perfect! Oh and I put in half a teaspoon of Mustard in the pastry mixture for a little kick. I just customised with things I had in fridge :o)

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  • Binder photo Ourshell

    09 October 2008

    Ourshell rated and commented on this recipe

    5 stars

    This was absolutely delicious - definitely the tastiest quiche I've ever made. Substituted the double cream for a tub of half fat creme fraiche to keep the calories down so I bet it's even nicer made with double cream!

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  • Binder photo thatgirl101

    24 October 2008

    thatgirl101 rated and commented on this recipe

    4 stars

    This was a very nice recipe, although some found it a little rich - replacing some of the cream with milk would probably solve that, and also cut out a few of the calories. It tastes lovely hot or cold.

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  • Binder photo gill.g

    09 November 2008

    gill.g rated and commented on this recipe

    5 stars

    I enjoyed this very much. I cheated and used pre-bought frozen pastry but other than that followed the recipe. I exchanged some of the cream for milk. Great recipe and will be good for the lunch box tomorrow!

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  • Binder photo burcu k

    21 November 2008

    burcu k commented on this recipe

    I used sophoshire blue cheese i had in the fridge instead of gruyere cheese. Very delicious.

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  • Binder photo Curly Steve

    02 January 2009

    Curly Steve commented on this recipe

    If like me you printed this out and read the first instruction (...follow steps 1 and 2 of the first quiche recipe, left...), you may be left feeling slightly bemused! Here'e the link: http://www.bbcgoodfood.com/recipes/6291/sticky-onion-and-cheddar-quiche I'll hopefully be trying this in a few days time.

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  • Binder photo Richard White

    04 January 2009

    Richard White commented on this recipe

    A superb recipe which everybody loved. Be generous with the seasoning and add garlic to the leeks whilst they are cokking.

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  • Binder photo emmawemma

    06 January 2009

    emmawemma rated and commented on this recipe

    4 stars

    This was good. Took longer than expected, but that might have been me. It was very rich, so next time i would make with single cream or just milk.

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  • Binder photo Curly Steve

    08 January 2009

    Curly Steve rated and commented on this recipe

    4 stars

    I did try it and very nice it was too. I used Greek Yoghurt instead of double cream, and added some fresh sage. 4 out of 5 because the recipe could have used more in the way of herbs, and the instructions referred to another recipe without providing a link, but I'll definitely make it again.

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  • Binder photo Jen S

    25 January 2009

    Jen S commented on this recipe

    Delicious, but I found it too rich the first time I made it and have found that using half milk and half cream works much better.

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  • Binder photo Vicky

    01 February 2009

    Vicky rated and commented on this recipe

    5 stars

    yummy...... :)

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  • Binder photo I spy pudding pie

    17 February 2009

    I spy pudding pie commented on this recipe

    Hi Iam going to to cook this tomorrow for friends who are coming to visit Thursday. I have never cooked a quiche before. Can someone tell me what the idea of the foil & beans is all about? Thanks Helen

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  • Binder photo Grace & Andrew

    14 March 2009

    Grace & Andrew commented on this recipe

    Time is incorrect. Says it takes 20mins but the recipe looks like it takes longer

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  • Binder photo Diana

    17 June 2009

    Diana rated and commented on this recipe

    5 stars

    My daughter doesn't usually eat leeks, but she came back for a second helping. It is equally delicious cold as it is hot. Will definitely make again.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 40 mins

Vegetarian

Vegetarian

Ingredients

  • 25g butter
  • 4 leeks , sliced and washed
  • 250g pack chestnut mushrooms , sliced
  • 2 eggs
  • 284ml double cream
  • 140g Gruyère , coarsely grated

FOR THE PASTRY

  • 280g plain flour
  • 140g cold butter , cut into pieces
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Per serving

561 kcalories, protein 12g, carbohydrate 30g, fat 44 g, saturated fat 26g, fibre 3g, sugar 3g, salt 0.7 g

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