Spring is here and I’m excited to share this delicious mushroom and leek quiche recipe! Enjoy savory egg, grilled leeks and an earthy mix of shitake and oyster mushrooms in a flaky pie crust. The baking portion of this recipe takes time for those who have it to spare so feel free to have the dough ready beforehand or switch up the recipe with a ready-made crust and make it in a fraction of the time. It’s great to make and store for any upcoming occasion or add it to your meal prep rotation for new breakfast and lunch options.
Yields:
2 pies / 12 servings
Ingredients:
Pie crust (makes 2 pie crusts)
- Flour, 2 ½ cups
- Butter, ½ cup,
- Vegetable shortening, ½ cup
- Salt, 1 tsp.
- Sugar, 1 tsp.
- Ice water ¼ cup
Filling
- Leeks, 3 cups, cut into ½” thick rings
- Oyster mushroom, 1 ½ cups, torn in small pieces
- Shitake mushroom, 1 ½ cups, sliced
- Chives, a handful, finely chopped
- Garlic oil, 1 tbsp.
- Gruyere cheese, 2 cups
- Eggs, 6 eggs
- Cream, 1 ½ cups
- Fresh nutmeg, 1/8 tsp.
- Salt 2 tsp.
- Black pepper ¼ tsp.
What you’ll need:
- Oven
- 9” pie dish
- Mixing bowls
- Food processor (optional)
- Plastic wrap
- Rolling pin
- Parchment paper
- Pie weights (uncooked rice or dried beans)
- Grill pan
- Grilling utensils
- Box grater
- Whisk
What to do:
Making the pie crust
Make the pie dough by combining flour, salt and sugar in a large mixing bowl. Cube the butter and shortening then add it into the bowl. Using your hands, mix the butter through the flour breaking apart the butter through your fingers until it takes on a cornmeal texture. You can also use a food processor to do this by pulsing to combine the ingredients. Sprinkle in the ice water and incorporate so that it holds together when squeezed but crumbles easily back into its cornmeal texture.
Divide the mix in 2 and for each half, transfer to a clean surface and pack into a 1” thick disk. Wrap tightly with plastic wrap and refrigerate for at least 1 hour, up to 72hrs.
Preheat the oven to 375°F.
Roll out each of the dough pieces into a 1/4’’ thin circle. Lay in a flour dusted 9” pie dish and blind bake with parchment paper and beans for approximately 20 minutes until golden.
Completing the quiche
Prep the filling by cleaning and cutting the leeks, mushrooms and chives. On a grill plate, heat 1 tbsp. of garlic oil and grill the leeks and mushrooms for a few minutes until tender. Mix in a bowl with the fresh chive and season with salt.
In a separate bowl whisk the eggs then add in salt, pepper, nutmeg and cream; mix well. Stir in the vegetables and 3 quarters of the shredded cheese.
Pour the filling equally between the 2 pies and top each with the remaining cheese. Bake the quiche at 375°F for 35-40 minutes, until egg is fully set and edges are golden brown. Allow the mushroom and leek quiche to cool slightly as it’s best served warm or at room temperature.