Mushroom and Leek Quiche Recipe
Prep Time:
2 hours, 30 minutes
Cook Time:
1 hour, 23 minutes
Servings:
8 Servings
Ingredients
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 6 ounces cold unsalted butter, cut into small cubes
  • 1 large egg + 1 egg yolk
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon unsalted butter
  • 2 cups sliced cremini or white button mushrooms
  • 1 large leek, white and light green parts only, cleaned and thinly sliced
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup heavy cream
  • ½ cup whole milk
  • ¼ teaspoon freshly cracked black pepper
  • ⅛ teaspoon ground nutmeg
  • 4 ounces plain goat cheese, crumbled
Directions
  1. To prepare the crust, add the flour and salt to the bowl of a food processor and pulse to combine.
  2. Add the cold butter and process until the mixture looks like fine meal.
  3. Add the egg, yolk, and vinegar. Process until the mixture comes together to form a dough.
  4. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  5. While the dough chills, add the tablespoon of butter to a large saute pan over medium-high heat.
  6. Saute the mushrooms until they release their juices and start to turn golden brown, about 5 minutes.
  7. Add the leeks to the pan and cook until starting to soften, about 2 minutes.
  8. Add the thyme and salt and saute until thoroughly combined. Remove from heat and cool.
  9. Bring the dough back to room temperature for about 20 minutes, unwrap, and place on a floured surface. Have an 11-inch tart pan with a removable bottom ready.
  10. Roll the dough out into a 12-inch circle.
  11. Carefully lift half of the dough onto the rolling pin and transfer to the tart pan.
  12. Gently press the dough into the pan, folding the excess over the rim and pressing into the sides.
  13. Remove excess dough by rolling over the edges of the pan. Discard the dough scraps.
  14. Use a fork to prick the dough all over the bottom of the shell.
  15. Wrap the tart shell in plastic wrap and chill in the freezer for 30 minutes.
  16. Preheat the oven to 400 F.
  17. Butter one side of a large piece of foil.
  18. Press the foil onto the chilled tart shell, buttered side down.
  19. Cover the foil with dry beans or pie weights.
  20. Bake the shell for 20 minutes.
  21. Remove from the oven and reduce the oven temperature to 350 F.
  22. Carefully lift the foil from the pan, making sure the beans or weights do not slip onto the shell.
  23. Bake the shell for 10 minutes longer. Remove from the oven and cool for about 10 minutes.
  24. While the shell cools, combine the eggs, cream, milk, pepper, and nutmeg in a medium bowl. Whisk to combine.
  25. Place the baked tart shell on a baking sheet.
  26. Spread the cooked leeks and mushrooms evenly over the bottom of the shell.
  27. Sprinkle the goat cheese over the vegetables.
  28. Pour the egg mixture evenly over everything.
  29. Bake the quiche for about 45 minutes, or until the filling is set and barely starting to brown.
  30. Remove the quiche from the oven and let cool for at least 20 minutes before slicing.
  31. Serve the quiche warm or at room temperature.