Leek, mushroom & gruyère quiche

Leek, mushroom & gruyère quiche

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(53 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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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.
2nd Sep, 2013
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.
2nd Sep, 2013
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: http://www.bbc.co.uk/food/recipes/couscoussalad_1921 without sesame seeds as unavailable.


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9th May, 2015
This served 4 of us- 3 women, 1 man
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