Leek, mushroom & gruyère quiche

Leek, mushroom & gruyère quiche

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(64 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 a dairy product made from separating whole milk or cream into fat and…

  • 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 usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 140g cold butter, cut into pieces



    Butter is a dairy product made from separating whole milk or cream into fat and…


  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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28th Mar, 2020
This is a really strange recipe - as someone else has said, it's more like a pie filling. The flavour was really nice but you'd be better off making the filling and sticking a puff pastry lid on it. It doesn't set at all, you can't slice it like a quiche. You could probably add more eggs but I just don't think it works as a tart.
Maydel Fernande...
21st Oct, 2019
Nice recipe overall, but a bit too filling and bland. It needs more seasoning, perhaps some herbs, replacing some of the cream with plant milk and more eggs.
22nd Jul, 2019
Ended up using this recipe as a guide because someone I was feeding (vegetarian) doesn't like mushrooms... I had 180g pouch of peeled sweet chestnuts so I used them instead of mushrooms (!). It was surprisingly successful - to the extent that I'd make it like this again.
Alison Donnelly
27th Jun, 2018
Some people are pretty critical! And why over complicate things? This is a simple, delicious recipe that everyone I've cooked it for has asked for seconds. If it's too rich for you, have a smaller piece! And don't add unnecessary flavours - Barney has got it just right.
5th Oct, 2016
This isn't really a quiche, probably should've noticed the low quantity of eggs. It's really rich and I found that I couldn't eat very much without feeling a bit sick. It's more like a pie without a lid.
9th May, 2015
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 :)
15th Apr, 2014
This is SUCH a win, went down a treat this evening with a nice crunchy salad. I was pleased it impressed everyone :)
7th Mar, 2014
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
cheesecake lover 003
26th Nov, 2013
doesnt look good on the plate im afraid :(
1st Nov, 2013
This was delicious! As some others mentioned I adjusted the cream to 100ml & used the remainder milk.


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Sadie Faye's picture
Sadie Faye
9th Apr, 2020
Loved this quiche. Following some of the comments, I added an extra egg and only 200ml of cream. I also added thyme, lemon zest and a sprinkle of nutmeg to add some extra flavours. It came out perfectly. Will definitely make again.
9th May, 2015
This served 4 of us- 3 women, 1 man
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