Leek and Mushroom Quiche


Serves: 4-6

Preparation time: 60 min.

Quiche aux Poireaux et Champignons, a recipe from the South of France is impressive but easy to make.

  • 1 savory shortcrust pastry for a 10 inch (25 cm) tart pan with removable bottom, for ingredients click here
  • 1 3/4 lbs (800 g) leeks, halved lengthwise and thinly sliced
  • 3 Tbsp olive oil
  • 1 1/2 cups (340 g) mushrooms, quartered
  • 6 slices of cooked ham, slivered (optional)
  • 1/2 cup (115 g) grated Swiss cheese
  • 4 Tbsp Italian parsley, finely chopped
  • 1/2 cup (120 ml) heavy cream
  • 1/2 cup (120 ml) Crème Fraîche or sour cream
  • 4 whole eggs
  • pinch of cayenne pepper
  • pinch of freshly grated nutmeg
  • salt and freshly ground pepper to taste


First I prepare the savory shortcrust pastry and let it rest in the fridge – you find the recipe here.
Preheat oven to 350°F (175°C).

Heat 1 tablespoon olive oil over medium-high heat in a saucepan. Reduce heat to medium. Add leeks, 1 tablespoon of water and salt to saucepan. Cook leeks, until they are limp, about 8-10 minutes or until most of the liquid has evaporated. Transfer leeks to a mixing bowl.

Return saucepan to heat. Add the 2 remaining tablespoons of oil. Sauté mushrooms until most of the liquid has evaporated. Remove mushrooms from the saucepan and add them to the leeks. Add slivered ham, cheese, parsley to the leeks-mushroom mix. Toss to combine and set aside.

In a separate bowl, whisk together the eggs, heavy cream, Crème Fraîche, cayenne pepper, nutmeg, salt and pepper to taste.

Roll out pastry onto the bottom and sides of a 10 inch (25 cm) pie pan with removable bottom. Cut off excessive pastry hanging over the sides. Spread leek mixture over the pastry shell. Pour egg custard mix over the leeks. Bake for about 30-35 minutes or until set and lightly golden. Let cool for about 5-10 minutes before cutting it into wedges.

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