Leek And Mushroom Quiche

(4 Servings)
Prep time:
15 minutes
Cooking time: 50 minutes
Total time: 1 hour 5 minutes 

A lot of times while cooking I try new recipes and desserts and sometimes forget to go back to simplicities. Chloe was reminiscing her childhood and craving a light summer French dinner of simple salad and quiche for dinner. So I decided to try Leek & Mushroom Quiche from scratch including the base. Came out great with the base of the quiche made from scratch and surprisingly easy! Here’s the recipe.


For the base

  • 250 gram all purpose flour
  • 125 gram butter softened and cut in small cubes
  • 1/2 teaspoon salt
  • 1 egg yolk 
  • 1 teaspoon cumin powder
  • 2 oz water room temperature

For the quiche filling

  • 3 no eggs whipped lightly
  • 8 oz sour cream or creme fresh
  • 2 leeks sliced 
  • 10 medium Cremini mushrooms sliced
  • 1/2 cup grated cheese like Comte or Parmesan 
  • 2 tablespoon butter
  • 1/4 cup shallots diced
  • 1/2 tsp paprika 
  • Salt and pepper to taste 


For the quiche base dough 

In a mixing bowl add the flour and make a small well at the center. Add in the salt and the cubes butter. Now using your hands mix in the flour breaking the butter with your fingers. Mix thoroughly until the butter is completely mixed with the flour. The consistency should be almost like powdery dry like bread crumbs. 

Now add in the egg yolk and water and mix to form a dough. Keep kneading the dough till a smooth dough is formedSpread some flour on the kitchen table and using a roller roll out the dough in a rough circle about 1/4 inch thick.

Now place on your circular quiche baking tray and press sides. Cut off excess dough with a knife. Place the tray in the refrigerator for at least 30 minutes.

For the quiche filling 

Preheat over to 410F. In a pan heat 2 tablespoon butter on a medium flame. Sauté the shallots for about a minute and then add in the sliced mushrooms. Sauté till any additional liquid evaporates. Add in the leeks and sauté till medium soft. Season with salt pepper and paprika. Turn off the heat.

In a mixing bowl whisk 3 eggs lightly. Now add in the sour cream and whisk to a smooth consistency. Now add in the grated cheese and mix well. Get the tray out of the refrigerator. Pour in the mix of eggs, sour cream and cheese and tap the tray lightly so the mix spreads evenly. Top with sautéed mushroom and leek generously.

Bake for 25 minutes. Serve hot or at room temperature. 

Tip – The quiche base can be made in advance and kept in the refrigerator for up to a week.

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