Leek, mushroom & Gruyère quiche

Leek, mushroom & Gruyère quiche

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(39 ratings)

Prep: 40 mins Cook: 40 mins

Easy

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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Ingredients

  • 25g butter
    Butter

    Butter

    butt-err

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

  • 4 leeks, sliced and washed
    Leeks

    Leek

    lee-k

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

  • 250g pack chestnut mushroom, sliced
  • 2 eggs
    Eggs

    Egg

    egg

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

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

    Gruyère

    groo-ee-yeah

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

For the pastry

  • 280g plain flour
    Flour

    Flour

    fl-ow-er

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

  • 140g cold butter, cut into pieces
    Butter

    Butter

    butt-err

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

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.

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Comments, questions and tips

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asarma
25th Nov, 2010
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
7th Oct, 2010
4.05
I made this and threw in a tin of salmon before pouring into the pastry. Delicious
angeloftheuk
29th Jul, 2010
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
24th Jul, 2010
3.05
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
24th Jul, 2010
3.05
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
18th Jul, 2010
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
23rd Jun, 2010
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
25th May, 2010
5.05
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
10th May, 2010
5.05
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
14th Apr, 2010
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 :)

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