Mushroom and Leek Quiche

Mushroom and Leek Quiche


11 people made this

Perfect for picnics or packed lunches this vegetarian leek and mushroom quiche is easy to make and tastes great.


Serves: 4 

  • 1 shortcrust pastry sheet
  • 1 leek, diced
  • 10g butter
  • 150g white closed cup mushrooms
  • 1 tablespoon olive oil
  • 3 eggs
  • 200ml cream
  • 1 pinch ground nutmeg, to taste
  • 1 pinch salt and pepper, to taste
  • 100g grated cheese

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Preheat the oven to 180 degrees C. Line a pie dish with the shortcrust pastry.
  2. Wash and cut the leek into small pieces. Add the butter and leak to a frying pan and cook over medium heat for 5 minutes.
  3. Wash and carefully wipe the mushrooms and cut them into small pieces of about 1cm.
  4. Heat the olive oil in a frying pan over medium heat. Add the mushrooms and cook for about 5 minutes.
  5. Crack the eggs into a bowl. Add the cream and season the nutmeg, salt and pepper. Whisk for several minutes. Add the grated cheese and mix.
  6. In the prepared pie shell add the leek and mushrooms then pour the egg mixture onto the vegetables. Bake in the oven for 30 minutes.

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Reviews (1)


Absolutely beautiful - so easy and very tasty - last time I made it though I added chopped up chicken pieces and a touch of garlic - really nice either way - 12 May 2012

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