Leek, Mushroom And Gruyère Quiche Recipe

written by Yoga David 17th July 2019

Is quiche a pie or a cake? It’s definitely a delicious meal to have. The French pastry actually came into existence in 1997 (Millenials, where were you?) and people have been devouring it for lunch or dinner. Yeah, quiche can be a bit too salty to have in the morning.

Don’t fret about this one, you can have it either hot or cold. Gruyere cheese is great for a quiche because it is savoury and delicate which adds more flavour and it’s the kind of dish you want to prepare to impress people. Now add leeks and mushroom and it’s a whole delectable feast.

Serves: 8 Prep Time:


25g butter
4 leeks, sliced and washed
250g pack chestnut mushrooms, sliced
2 eggs
284ml double cream
140g Gruyère cheese, coarsely grated

For the pastry:
280g of plain flour
140g of cold butter cut into pieces


To make the pastry: 

  1. Preheat oven to 350 degrees.
  2. Heat the butter in a pan and cook the leeks for 10 mins, stir, until they soften.
  3. Turn up the heat and add the mushrooms. Cook for 5 more minutes.
  4. In a large bowl, whisk together the eggs, milk, cream, salt, and flour.
  5. Sprinkle some of the gruyere cheese on the bottom of the adjustable silicone pie crust shield (available at Jumia).
  6. Pour half the egg mixture in, followed by half of the gruyere cheese and half of the mushrooms and leeks.
  7. Pour the remaining egg mixture on top along with the rest of the mushrooms, leeks, cheese, and gruyere.
  8. Bake the quiche in the preheated oven for 60-80 minutes or until very golden.
  9. The quiche can be served hot or cold and can be kept in the refrigerator for a few days.



If a pie crust doesn't work as expected, use aluminium foil to shield outside the quiche.

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