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 41-49

  • Binder photo debbie

    15 April 2011

    debbie commented on this recipe

    I usually replace the cream with half fat creme fraiche and make up to 300ml with milk. This makes it lovely and creamy. I completely agree with the others. It's great cold for lunch.

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  • Binder photo Keen kookie

    22 September 2011

    Keen kookie rated and commented on this recipe

    5 stars

    Made this but used semi-skimmed milk instead of cream as I wanted to make it a little less calorific. It turned out v. well.

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  • Binder photo minicoopergirl

    01 January 2012

    minicoopergirl commented on this recipe

    Would like to make this but my partner does not like mushrooms. Any ideas as to what I could sub for them to go with the leeks that will blend with the other ingredients. Thanks.

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  • Binder photo amichelles17

    31 January 2012

    amichelles17 rated and commented on this recipe

    5 stars

    I just loved this quiche......I tried those newly launched mushrooms (from Tescos) they're called Forestiere(s) and just used normal white cheddar.....took previous advice and added around 50g of extra cheese.......it was delicious......I'd defo have it again.....in fact this weekend coming.....yay!!!!!

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  • Binder photo catherine-j

    15 February 2012

    catherine-j rated and commented on this recipe

    4 stars

    This tasted really good but the filling looked a bit congealed and weird, I'm not rally sure if it was meant to look like that or not, it's the first quiche I've made. It may have been because I made some amendments: used low fat creme fraiche instead of cream and added extra cheese, plus used cheddar and parmesan instead of gruyere. It was really tasty though despite appearances and I would definitely make again. Some of it's gone in the freezer as it's pretty big, I'll be interested to see how it comes out.

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  • Binder photo Flute934

    19 February 2013

    Flute934 rated and commented on this recipe

    5 stars

    Delicious! Used mature chedder cheese and worked just as well. :-) Found it needed 35 mins in oven.

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  • Binder photo Victoria Popplewell

    06 March 2013

    Victoria Popplewell rated this recipe

    5 stars

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  • Binder photo Victoria Popplewell

    06 March 2013

    Victoria Popplewell rated this recipe

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  • Binder photo Soph

    16 March 2013

    Soph rated and commented on this recipe

    5 stars

    so so yummy!! keep going back for more! I fried garlic with the leeks and made sure i seasoned loads. also did 200 dbl cream and rest milk. very nice. will definitely make again and will do again with different cheeses and fillings. I can imagine chorizo in would be amazing!!

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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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