This Mushroom and Leek Quiche with melty gruyere cheese is a lovely recipe for Easter or any spring brunch!
Way back in November we had our first snow storm of the season. It a was a little early for a first snow storm in Ohio, but it was lovely. Thick, fat flurries dotted the sky and stacked up outside our house. Being the first time mom that I am, I decided we must immediately go and purchase little P a snow suit. I mean, just think of all the wintertime fun we had ahead of us. Likely months of snowballs and sledding, snow men and snow ice cream. My momma heart was exploding imagining the tiniest and cutest snow angel ever made.
So we went out and got it all–the boots, the snow pants, the hats, the gloves. We were ready.
Then it proceeded to not snow for another three months.
I can’t say we didn’t enjoy our warm winter. We had plenty of mid-January park visits that were positively glorious, but every time I saw the little snowsuit hanging in the back of P’s closet, I got a little heartsick.
When March rolled around, I decided it was time. I dragged the snowsuit out of the closet, tags still dangling from the side, and took it back to the store. The next week, it snowed. Of course. The last two weeks have been cold, dreary, and speckled with a mix of snow, sleet, and rain. Typical February in Ohio. Only it’s not February, IT’S MID MARCH. You can’t be 60 degrees in January and 20 in March. It’s a cruel joke, Ohio, and I don’t find it amusing.
Feeling helpless, I decided to protest the dreariness by making quiche. The cheeriness of a quiche cannot be thwarted by a relentlessly gray week. Its golden crust and fluffy, cheesy egg center warms the home, bringing to mind the lightness of spring and the glory of an Easter morning brunch.
This Mushroom and Leek Quiche is particularly adept at turning around a sour mood. Pale, delicate leeks sauteed in butter, earthy mushrooms, and gobs of shredded Gruyere cheese make a quiche that is hearty and filling enough to stand up to the most dismal of days. I am loving this combination for an Easter gathering, but it’s also an easy and delicious way to get dinner on the table any night of the week.
A few notes about this recipe. The filling ingredients are designed for a deep dish pie crust. Nothing wimpy about this quiche! It is thick, hearty, and luxurious. If you’re using a regular pie plate, you’ll likely want to halve the ingredients or just make two and freeze one.
Usually, I make my own pie crust using a simple Buttermilk Pie Crust recipe or my 2nd favorite is the “all butter recipe” in my Ultimate Homemade Pie Crust Recipe post. However, there are certainly occasions (like when the kids are sick or the hubby’s working long hours or pretty much any Monday), where I would absolutely use a store bought crust. There’s no shame in my game! Quiche is fantastic, whatever wrapping it comes in.
Finally, the recipe calls for 1/4 cup of flour whisked into the egg and milk mixture. I picked up this tip from Saveur, and I do think it gives the custard an extra silkiness. However, if you’re looking for a gluten free option, feel free to leave the flour out. It will still work just fine.
I hope wherever you are, it’s warm and sunny, but if it’s not, I hope there’s at least quiche. If you’re looking for more mood-lifting springtime recipes, you might want to check out my Lemon Blueberry Crumb Bread, Pineapple Coconut Cake, or Lemon Raspberry Poppyseed Muffins.
- 1 deep dish 9 inch pie crust
- 3 Tablespoons butter, divided
- 3 leeks, white and light green parts only
- 12 ounces sliced mushrooms
- 8 eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/4 cup flour (optional)
- 2 cups shredded gruyere cheese, divided
- 1/4 cup Parmesan cheese
- Preheat the oven to 350 degrees.
- In a large skillet, melt 2 Tablespoons of the butter over medium heat. Add the mushrooms and cook, undisturbed, for a few minutes, or until the bottom side is golden. Flip and continue to cook until mushrooms are golden on both sides. Season with salt. Remove to plate.
- In the same skillet, melt the remaining butter. Add the leeks and saute until softened, about 5-7 minutes. Remove the leeks to a plate.
- In a large bowl, whisk together the eggs, milk, cream, salt, and flour.
- Sprinkle some of the gruyere cheese on the bottom of the pie crust. Pour half the egg mixture in followed by half of the gruyere cheese and half of the mushrooms and leeks. Pour the remaining egg mixture on top along with the rest of the mushrooms, leeks, cheese, and gruyere. Top with Parmesan cheese.
- Bake the quiche in the preheated oven for 60-80 minutes or until very golden brown and set in the center. If the pie crust gets too brown, shield the outside crust with tin foil. The quiche can be served hot or at room temperature and should keep for several days in the refrigerator. If you'd like to make this ahead of time, allow the quiche to cool, then refrigerate overnight. When ready to serve, heat the oven to 350 degrees. Slice the quiche and put the slices on a baking sheet. Heat for about 10 minutes or until hot throughout.