Description
A delicious, easy-to-make Quiche with a flaky homemade crust and a rich, creamy filling of sautéed mushrooms, leeks, and Gruyère cheese. Perfect for brunch or a light dinner.
Ingredients
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10 Tbsp unsalted butter, cold and cubed
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2½ cups all-purpose flour
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1 large egg yolk
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3 Tbsp cold water (plus more if needed)
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1 pinch salt
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1½ tsp baking powder
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3 large eggs
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1 cup heavy cream (or half-and-half)
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½ cup shredded cheese (Gruyère, Swiss, or your favorite)
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1 lb mushrooms, sliced (or other vegetables if preferred)
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1 medium leek (or ½ onion), finely sliced
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3½ Tbsp unsalted butter
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Salt and pepper, to taste
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Optional: herbs like thyme, parsley, or chives
Instructions
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Make the Crust: Prep the butter (cut cold). Combine dry ingredients (flour, baking powder, salt). Cut in butter until mixture resembles coarse crumbs. Add yolk and cold water until dough forms. Wrap and refrigerate for 30 minutes.
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Prepare the Filling: In a skillet, melt the butter. Sauté leek until soft, then add mushrooms and sauté until golden. Season with salt, pepper, and herbs.
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Whisk the Custard: In a bowl, whisk together the eggs, cream, and a pinch of salt and pepper.
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Assemble and Bake: Preheat oven to 350°F (180°C). Roll out dough and press into a 9-inch tart pan. Spread vegetables evenly, pour custard over, then sprinkle with cheese. Bake for 30–40 minutes until filling is set.
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To Serve: Let the quiche cool slightly before slicing. Serve warm or at room temperature.
Notes
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Crust Flakiness: Keep all crust ingredients—especially the butter and water—as cold as possible. Do not overmix the dough.
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Filling Variations: This quiche is endlessly adaptable—try swapping mushrooms for spinach, roasted peppers, or smoked salmon for a new twist every time.
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Pre-Bake: For an extra-crispy bottom crust, you can optionally pre-bake the crust for 10 minutes before adding the filling.
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Vegetable Prep: Sauté vegetables until all moisture has evaporated. This prevents the quiche filling from becoming soggy.
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Serving Temperature: Let the quiche cool slightly (10-15 minutes) after baking. This allows the creamy custard to set and ensures clean, neat slices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking, Sautéing, Kneading
- Cuisine: French
Nutrition
- Serving Size: 1/8 of quiche
- Calories: ~420 kcal
- Sugar: ~2 g
- Sodium: ~250 mg
- Fat: ~33 g
- Saturated Fat: ~19 g
- Unsaturated Fat: ~13 g
- Trans Fat: 0 g
- Carbohydrates: ~22 g
- Fiber: ~1 g
- Protein: ~8 g
- Cholesterol: ~155 mg
Keywords: Delicious Quiche, Homemade Quiche, Mushroom Quiche, Leek Quiche, Flaky Crust, Brunch Recipe, Savory Tart, French Quiche, Easy Bake, Gourmet Brunch