Leek, mushroom & Gruyère quiche

Leek, mushroom & Gruyère quiche

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(35 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
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  • 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

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…

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  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.

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Comments (53)

bethjadewood's picture

This is the first quiche I've ever cooked from scratch, today! Took me a while but it was perfect.. if I do say so myself. Everyone else enjoyed it too! Empty plates and a food belly :)

nickcavegirl's picture

This is SUCH a win, went down a treat this evening with a nice crunchy salad. I was pleased it impressed everyone :)

poppygrower's picture

Love the way lots of people have altered and adapted this recipe. Particularly liked the comment I threw in a tin of salmon. It's partly about the looks but more about the taste I'd say.

cheesecake lover 003's picture

doesnt look good on the plate im afraid :(

minkie40's picture

This was delicious! As some others mentioned I adjusted the cream to 100ml & used the remainder milk.

antoniag's picture

RE 'antoniag' comment on 18.32, 2nd Sep, 2013=

'75 minutes for a medium-dark browned layer (not burned)'

well cooked but certainly not burnt.

antoniag's picture

Will make again.
I took some advice from others and:used 200ml cream fraiche and 84ml full fat milk, (instead of all cream); cooked the leeks with garlic; added strong cheeze and more than the amount stated; i put the pastry in the fridge for an hour (instead of 20 minutes) and the final cook when filling is added was about 75 minutes for a medium-dark browned layer (not burned). The recipe says 20-25 minutes for the final cook, but I found when cutting into it - a bit watery, which I didn't like but perhaps it's ok to eat. Also seasoned well; used about 3 bunches of garden grown chives; used a slightly larger tin and doubled the pastry ingredients;
I make the pastry pretty/trimmed while I'm first forming it in the tin, (rather than trimming it when all filled and baked) as otherwise I think the pastry would crack.

Feedback from my dinner party = very filling.

I served it with couscous salad: without sesame seeds as unavailable.

antoniag's picture

Just read my comment again-I said that my companions found the quiche 'filling' -this doesn't adequately some up their feed back- they thought it was apsolutely delicious and filling!

sldavis85's picture

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!!

flute934's picture

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

catherine-j's picture

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.

amichelles17's picture

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 was delicious......I'd defo have it fact this weekend coming.....yay!!!!!

minicoopergirl's picture

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.

delightfuldebris's picture

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.

delicircus's picture

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.

phwiiii's picture

Delicious! Excellent cold for lunch. I replaced some of the cream with milk for a lower fat version.

daydreamz's picture

love this, so easy and tastes great, I use less cream than it states.

lhea-ibiza's picture

Yeah i added garlic and some bay leaf in the leek mix. Next time ill blind bake the pastry less time and then longer once the mix is in - as it came out very runny following the recipes times - could this be cos i replaced 1/2 the cream for milk??. Might add a bit more cheese too. Other than that very tasty :-)

coffeebean1977's picture

This recipe tastes and eats like a real luxury. simple but delicious. I have made it loads of times for my family and they absolutely love it. I found it benefitted from a high butter pastry though as it complemented the richness of the filling really well. Also like to put in wild michrooms as they add a bit more interest.

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.


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Tips (1)

bethjadewood's picture

This served 4 of us- 3 women, 1 man

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