Leek and Mushroom quiche

Leek and Mushroom quiche

Quiches are always so versatile with a wide range of fillings which can be incorporated. This leek and mushroom quiche is one of my favourites although I have a few… It always reminds me of summer since it is perfect picnic food which can be easily packed away. I usually serve this with salad and some fresh mayonnaise.


  • 3 Leeks, chopped and rinsed
  • 225g Mushrooms, peeled and sliced
  • 2 Eggs
  • 250ml Single cream
  • 100g Cheddar cheese
  • 140g Butter
  • 280g Plain flour
  • 1 tbsp Mustard
  • 150g Goats Cheese


  1. First make the shortcrust pastry.
  2. Rub the butter into the flour until it resembles breadcrumbs.
  3. Add about 5 tbsp of water enough to form a dough.
  4. Roll out the pastry onto a floured surface and knead for a few mins.
  5. Chill in the fridge for about 20 mins.
  6. Roll out onto a floured surface to approx 3mm thick and place over the base of a flan tin.
  7. Trim around the edges and place grease proof paper on top.
  8. Preheat oven to 200 degrees.
  9. Place baking beans onto the grease proof paper and blind bake for approx 20 mins.
  10. Take out beans and paper and pop back into oven for approx 15 mins until brown. (Be careful with baking beans, allow them to cool before removing)
  11. Meanwhile fry the leeks and mushrooms separately.
  12. Beat the eggs, cream, mustard and cheese together.
  13. Place the leeks and mushrooms into the base of the tin and pour over the cream/egg mixture.
  14. Pop into the hot oven for approx 35 mins until brown.

Leave a Comment

Your email address will not be published. Required fields are marked *