Leek, mushroom & Gruyère quiche

Leek, mushroom & Gruyère quiche

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(40 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 leeks, 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 eggs



    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.

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Comments, questions and tips

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19th Feb, 2013
Delicious! Used mature chedder cheese and worked just as well. :-) Found it needed 35 mins in oven.
15th Feb, 2012
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.
31st Jan, 2012
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!!!!!
1st Jan, 2012
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.
22nd Sep, 2011
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.
15th Apr, 2011
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.
22nd Mar, 2011
Delicious! Excellent cold for lunch. I replaced some of the cream with milk for a lower fat version.
10th Jan, 2011
love this, so easy and tastes great, I use less cream than it states.
11th Dec, 2010
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 :-)
7th Dec, 2010
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.


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