Leek, mushroom & Gruyère quiche

Leek, mushroom & Gruyère quiche

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(31 ratings)

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Cooking time

Prep: 40 mins Cook: 40 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
561
protein
12g
carbs
30g
fat
44g
saturates
26g
fibre
3g
sugar
3g
salt
0.7g

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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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.

Recipe from Good Food magazine, June 2008

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Comments

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burcukoca's picture

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

gilliangol's picture
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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!

thatgirl101's picture
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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.

ourshell's picture
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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!

sabinaali's picture
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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)

wal2340's picture
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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.

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

raeday80's picture

Does anyone know if leftovers of this freeze well?

ninacc's picture
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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!

Frantic Flapjack's picture
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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!

gingerchick2's picture
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Very nice, very rich. Will make a bit cheesier next time. Cold the next day perked up the lunchbox!!

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