Leek, mushroom & Gruyère quiche

Leek, mushroom & Gruyère quiche

  • 1
  • 2
  • 3
  • 4
  • 5
(36 ratings)

Prep: 40 mins Cook: 40 mins


Serves 8
A favourite of Good Food's associate food ed, this quiche just had to be on the site. Perfect comfort food

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal561
  • fat44g
  • saturates26g
  • carbs30g
  • sugars3g
  • fibre3g
  • protein12g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.


  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 leek, sliced and washed



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 250g pack chestnut mushroom, sliced
  • 2 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 284ml double cream
  • 140g Gruyère, coarsely grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

For the pastry

  • 280g plain flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 140g cold butter, cut into pieces



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (54)

asarma's picture

ok So I tried this out for our thanksgiving dinner, since my family and I are vegetarian. Overall, the taste is amazing, and I would say the recipe is highly adaptable; for example, I used shitake mushrooms and added asparagus since I had it lying around. I also added some garlic as suggested by the other commenters.. The only thing I felt that is off with the recipe is the amount of cream; either I messed up converting from grams to ml or the recipe calls for too much cream. The texture was too runny in my opinion. So next time, I would definitely use less cream and maybe even increase the number of eggs to get a more dense texture. Also, the recipe doesnt talk about seasoning so dont forget the salt, pepper and fresh herbs that really elevated the dish. All in all, the taste was great and assuming you add less cream, the texture is also guaranteed to please.

snoble's picture

I made this and threw in a tin of salmon before pouring into the pastry. Delicious

angeloftheuk's picture

like others i think once filled, the quiche takes longer to cook than it says. also i prefer to bake the case blind for slightly less time.
otherwise delicious! and so easy! everyone loved it.

strudel's picture

I've made this today for the first time and it looks delish, love the combination of the leeks and gruyere. I made it with half fat creme craiche to reduce the calories and also used ready made, rolled pastry.

strudel's picture

I've made this today for the first time and it looks delish, love the combination of the leeks and gruyere. I made it with half fat creme craiche to reduce the calories and also used ready made, rolled pastry.

chamberlainr's picture

Took it out after 25ish minutes when it was brown and not jiggly and then left to cool for 10 mins but it was still too 'wet'???? Just bunged it back in the oven to try and 'firm it up' - fingers crossed!!?? How long did it take to bake for everyone else?

lindah736's picture

This definitely gets a 10/10 from me. I took the advice of one poster and substituted cream for half fat creme fraiche. It worked a treat and I didn't feel quite so guilty!

kategoudy's picture

This quiche is really tasty and very easy to make - especially if you use a shop brought pastry case for quickness like me! I've also experimented with different ingredients before like bacon/pancetta and I've used emmental cheese instead of gruyere which also works well. Have fun experimenting!

analisa's picture

The whole family loved this - been doing this quiche for the last two years and no one seems to get fed up of it :)

bohobrio's picture

We needed to use some ready made pastry and I went a bit overboard on the mushroom purchase this week, I found this recipe and thought it would be just the ticket.

I had no Gruyère, so I added in some smoked chedder, mature chedder, stilton, cream cheese and parmesan instead.

It turns out I didn't have leeks either, so they got substituted with spinach and pea.

It was rather nice actually :)

nicky-mac's picture

Very tasty, especially the day after. Double cream too rich as said before. Used half fat creme fraiche and milk. Used 3 eggs and also added heaped teaspoon of wholegrain mustard and worcester sauce. For anyone who hasn't made pastry before, 8 tbsp of water is too much! Go by 1 tsp per ounze of flour then add more a teaspoon at a time till its moist enough.

clairburnett's picture

Yum Yum Yum! Made this for a work retirement party and it went down a storm!!!

opheliahamlet's picture

I made this quiche and it was delicious, every crumb got eaten and still I wanted more. I have made it for family and friends (even ones who said:" I don't like quiche!!") and they all loved it! So a firm favourite!! Will be making it again at the weekend to impress another friend! The base is so crunchy, and not soggy or anything like that, the filling is gorgeous and the cheese in it is just right! Mmmm... I replaced the mushrooms with tinned sweetcorn for my mum who doesn't like mushrooms, but didn't ruin the whole quiche as I made her a small one, but she still loved it!

tashab07's picture

I made this recipe last night and it is soooo easy and absolutely gorgeous!
I used single cream and milk, half and half and it was still rich and creamy. The cheese really makes a difference. I'm having the leftovers for lunch today, looking forward to trying it cold.

dhoohar's picture

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.

graceandrew's picture

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

helenhubbard's picture

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?

vika_acd's picture

yummy...... :)

jensmit's picture

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.

sholdway's picture

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.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…