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Leek Mushroom Gruyère Quiche

July 21, 2013 by hipfoodiemom 51 Comments

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Leek Mushroom Gruyère Quiche! Packed with so much amazing flavor from the leeks, earthiness from the mushrooms and the delicious gruyère cheese! This quiche will be the star at your next brunch!

Leek Mushroom Gruyère Quiche! Packed with so much amazing flavor from the leeks, earthiness from the mushrooms and the delicious gruyère cheese! This quiche will be the star at your next brunch!

Breakfast for Dinner. Whoever thought of this = Genius.

I don’t know about you, but I can eat eggs at any time of the day. I love them. Scrambled, hard-boiled, sunny side up, fried. .  you name it, I’ll eat it. My love for eggs, and well, any kind of savory food with a pastry crust for that matter, is probably the reason why I love quiche so much. I love that you bite into it and you usually get more than what you see on the outside. The filling is usually awesome. Mushrooms, spinach, cheese. .  ah. . heaven!

Leek Mushroom Gruyère Quiche! Packed with so much amazing flavor from the leeks, earthiness from the mushrooms and the delicious gruyère cheese! This quiche will be the star at your next brunch!

Now, I actually don’t like my quiche to be too rich. I know this is crazy talk . .  but I always cut down on the heavy cream and try to use as little as possible. For me, the eggs are binding everything together anyway. If you like quiche, you must give this one a try. It’s delicious. When cooking the mushrooms and leeks, the aroma that will fill your kitchen is amazing. .  I actually love the smell of Leek Mushroom Gruyère Quiche! Packed with so much amazing flavor from the leeks, earthiness from the mushrooms and the delicious gruyère cheese! This quiche will be the star at your next brunch!

The quiche can be eaten at any time of the day and would be great for entertaining a smaller group of friends at a moment’s notice. See the recipe card below for freezing and re-heating tips. I hope you enjoy!

Print Recipe
5 from 1 vote

Leek, Mushroom and Gruyère Quiche

Freezing and re-heating tip: Prepare and bake this quiche according to the recipe instructions below and allow to cool for about 30-45 minutes. Wrap securely in aluminum foil and freeze. When ready to re-heat, let the quiche thaw for about 20 minutes and preheat your oven to 400 degrees. When ready, bake for about 20 to 25 minutes or until warmed through and browned on top.
Prep Time20 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Main
Servings: 6 to 8
Author: Hip Foodie Mom

Ingredients

For the crust:

  • 1¼ cups all-purpose flour
  • ¾ teaspoon sea salt
  • 1 stick 1/2 cup very cold unsalted butter; cubed and immediately added
  • ¼ cup cold ice water

For the filling:

  • 2 tablespoons extra virgin olive oil
  • 1 medium-sized leek diced (using only the white and tender green part towards the bottom)
  • 3 to 4 cups cremini or baby portobello mushrooms sliced
  • 2 cloves garlic minced
  • 1 teaspoon fresh rosemary finely chopped
  • 1 teaspoon fresh sage finely chopped
  • kosher salt
  • freshly ground black pepper
  • 1/4 cup dry white wine or chicken stock
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1 cup Gruyère cheese freshly grated
  • 2 tablespoons fresh parsley finely chopped
  • 1 teaspoon fresh thyme leaves only

Special equipment needed:

  • food processor or pastry blender or you could even use a fork
  • rolling pin
  • tart baking pan

Instructions

  • Using your food processor, combine the flour, salt and butter and pulse for about 5 seconds. Sprinkle the ice water over the flour mixture and pulse until the pastry dough just begins to come together, for about 10 to 15 seconds; you should still be able to see small pieces of butter in it.
  • Transfer the pastry dough to a lightly floured work surface, gather it together to combine everything and roll out to a 12 inch circle. Transfer the dough to a tart pan (I highly recommend the ones with removable bottoms) and refrigerate while you prepare the filling (You can also roll out the dough and use it right away if needed).
  • Preheat your oven to 400 degrees. Heat the olive oil in a large sauté pan over medium-high heat. After a minute or two, add the leeks and cook for about 3 minutes until softened.
  • Add the mushrooms, garlic, rosemary and sage and season with salt and pepper. Cook for about 5 minutes, stirring occasionally.
  • Add the white wine (or chicken stock) and stir to pick up the lovely browned bits on the bottom of your pan. Let the wine cook for about a minute or 2. Remove the pan from the heat and allow to cool slightly. Remove your pastry crust from the refrigerator and set aside.
  • Using a medium-sized mixing bowl, whisk together the eggs, heavy cream, Gruyère, parsley and thyme. Fill the tart pan with the cooled mushroom mixture. You can smooth down so it evenly fills the pan. Pour in the egg mixture over the mushrooms and leeks. Spread evenly again and sprinkle on a little more chopped fresh parsley if desired.
  • Bake for about 25 to 30 minutes or until cooked through and the quiche is a nice golden brown. Let cool for at least 15 to 20 minutes before serving.

Adapted from Aran Goyoaga’s Shiitake Mushroom and Leek (Gluten-Free) Quiche from Leek Mushroom Gruyère Quiche! Packed with so much amazing flavor from the leeks, earthiness from the mushrooms and the delicious gruyère cheese! This quiche will be the star at your next brunch!

 

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Today, it’s all about  … Breakfast for Dinner! Conni from The Foodie Army Wife is hosting!! Make sure you read through and visit the entire list.  . I know it’s a long one. .  but they are all fabulous and hey, we’re talking Breakfast for Dinner!

Tres Leches Pancakes from La Cocina de Leslie

French Toast Casserole with Sautéed Apples from The Foodie Army Wife

Gluten Free Breakfast Pizza from Blueberries And Blessings

Basic Vegan Waffles from Killer Bunnies, Inc

Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious

Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi

Steak and Egg Tostadas from The Girl In The Little Red Kitchen

Breakfast Bowls from Jane’s Adventures in Dinner

Bacon and Egg Waffles from The Urban Mrs

Homemade Lox from Growing Up Gabel

Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina

Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine

Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes

Greek Frittata from Casa de Crews

Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks

Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake

Italian Turkey Meatballs (With a Secret) from What Smells So Good?

Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales

Red Pepper and Egg Galette from Healthy. Delicious.

Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons

Steak & Egg Bagel Sandwich from girlichef

Florentine Benedict from Supper for a Steal

Oatmeal Ice Cream from Treats & Trinkets

Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures

Baked Berry French Toast from Table For Seven

But wait, there’s more!

Open Faced BTC Sandwich from Peanut Butter and Peppers

Crustless Spinach Quiche from The Hand That Rocks The Ladle

Bacon ‘n Eggs Bread Pudding from gotta get baked

Denver Breakfast Ring from Curious Cuisiniere

Copycat Japanese McDonald’s from Ninja Baking

One Pan Full English Fry-up from Food Lust People Love

Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom

Joe’s Special, the Original San Francisco Treat from Webicurean

Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips

Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies

Sour Cherry Crisp from Pies and Plots

Cream Dried Beef and Waffles from Cindy’s Recipes and Writings

Sausage breakfast casserole from My cute bride

Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from  Sue’s Nutrition Buzz

Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles

Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood

Dulce de Leche Stuffed French Toast from Basic N Delicious

Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!

Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

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Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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