Wild Mushroom & Leek Quiche

I’m OBSESSED with mushrooms. I’ve also recently developed an obsession with leeks. So, I thought to myself, why not create a recipe that combines them into a super awesome pie of obsession? And it was a great idea.

My mom makes a delicious kielbasa quiche, and I pawned the custard part of this recipe from her. So, thanks, Mom! This quiche is the best way to start your morning, and fancy enough for brunch guests. Enjoy!

Recipe for Pie Crust


  • 1 1/4 cup all purpose-flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold butter
  • 3 tablespoons cold water


  1. Measure out dry ingredients into a food processor. Blitz a few times to mix.
  2. Cut up butter into small chunks and add to processor. Blend until butter is well incorporated, then add in cold water.
  3. Pulse until a rough dough forms. Dump out onto a lightly floured surface, and form into ball.
  4. Cover in plastic wrap and let it rest in fridge for at least 1 hour.

Recipe for Quiche


  • 1 8oz package of assorted wild mushrooms
  • 2 leeks
  • 1 shallot
  • 1/4 cup butter or oil of your choice
  • 1 1/2 cups shredded Gruyere cheese
  • 4 eggs
  • 1 1/2 cups half and half
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. Blind-bake your pie crust. Take out your pie crust and bring to room temperature for 15-30 minutes. Trying to roll it out while still frigid will cause it to break into chunks under the rolling pin. Lightly dust your work surface and press down on dough with rolling pin to initially flatten. Then, continue to roll out to fit your pie dish. You can get fancy with the edge of the crust here, if you’d like. (I just pressed down the edges with a fork.) Weigh down with dried beans or pie weights and bake at 375 F for 15-20 minutes.
  2. Prep your leeks. Discard dark green, leafy tops and roots so only the white and light green bits remain. Wash them thoroughly. Leeks are notorious for hiding grit, so peel back layers to make sure they get properly cleaned.
  3. Melt butter in saucepan. Thinly slice the leeks, chop up the shallot into a small dice, and add them both to the pan. Then add your mushrooms, breaking up any large pieces so they cook evenly. Cook until mushrooms are soft, brown, and reduced in size. Spread the mixture into bottom of baked pie shell.
  4. Top with shredded Gruyere.
  5. Whisk together the eggs, half and half, salt and pepper in a medium-sized bowl, then pour over cheese.
  6. Bake at 375 F for 45 minutes, or until set.

Serves 8

One Comment Add yours

  1. foundgodot says:

    Thank you for this wonderful recipe and photograph. I’m definitely going to try a gluten-free version of this – I adore mushrooms too and I always have leeks in my fridge.


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