Leek, Mushroom and Gruyère Quiche for #SundaySupper

Leek, Mushroom and Gruyère Quiche_main | HipFoodiemom.com

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 and Gruyère Quiche_vertical | HipFoodiemom.com

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 leeks. I hope I am not alone here.

I made the pastry crust from scratch but, if you’re in a hurry, you can use store bought pie crust as well. If you make the pastry crust, I highly recommend using a food processor but if you don’t have one, you can simply use a pastry cutter to cut up and combine the cold butter with the flour. This method will take a little longer but both methods of preparation work great and will result in an absolutely delicious homemade pastry crust for this quiche.

Leek, Mushroom and Gruyère Quiche_slice | HipFoodieMom.com

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!

Leek, Mushroom and Gruyère Quiche
Prep time

Cook time

Total time


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.
Recipe type: Main
Serves: 6 to 8

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)
  • 3-4 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
  • ¼ cup dry white wine
  • 3 large eggs
  • ½ 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

  1. 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.
  2. 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).
  3. 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.
  4. Add the mushrooms, garlic, rosemary and sage and season with salt and pepper. Cook for about 5 minutes, stirring occasionally.
  5. Add the white wine 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.
  6. 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.
  7. 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 Small Plates and Sweet Treats

Leek, Mushroom and Gruyère Quiche3 | HipFoodiemom.com



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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44 Responses to "Leek, Mushroom and Gruyère Quiche for #SundaySupper"

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  1. Paula @ Vintage Kitchen Notes

    July 21, 2013 at 4:18 am

    Quiche is good all day, year round. And this particular one has a very yummy mix of flavors Alice! I´m with you on the cream my friend, the reason why I don´t make it as much as I want, but when I do I sub half of it for yogurt, it works so well! Have a great day!

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  5. Conni @FoodieArmyWife

    July 21, 2013 at 7:03 am

    You are not alone – I love the smell of leeks too, AND I love egg dishes any time of day – which is funny because I HATED eggs as a kid!

  6. Diana @EatMoveShine

    July 21, 2013 at 7:04 am

    What a gorgeous quiche! And I’m with you on leeks. I adore them and put them in everything from soups, rice dishes, and quiche! :-)

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  8. Jen @JuanitasCocina

    July 21, 2013 at 7:52 am

    I just adore all of the flavors in this quiche! Especially the gruyere!

    • hipfoodiemom

      July 21, 2013 at 8:41 pm

      Thank you, Jen! Loved your post!

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  15. The Ninja Baker

    July 21, 2013 at 9:55 am

    Hats off to you Alice for your healthy choice of cutting down the cream. Biting into the Gruyêre accented cheese I imagine will bring a smile to anyone’s SundaySupper. Or any other day of the week!

    P.s. Have you tried raw egg on top of white rice and a drizzle of soy sauce? The best !

  16. Martin D. Redmond

    July 21, 2013 at 2:56 pm

    Wow! Great looking quiche…it reminds me that I need to eat quiche more often!

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  18. Sarah Reid, RHNC (@jo_jo_ba)

    July 21, 2013 at 4:29 pm

    My mom is a leek lover, shed adore this

  19. Liz

    July 21, 2013 at 5:44 pm

    Oh, your quiche looks terrific, Alice! LOVE all those mushrooms!!!

  20. Jasline @ Foodie Baker

    July 21, 2013 at 10:29 pm

    I can never get sick of eating eggs, so this dish will definitely be a favourite if I can have it for dinner! Yum!

    • hipfoodiemom

      July 22, 2013 at 11:07 pm

      Jasline, I hope you are able to give this a try. . the mushrooms and leeks make this quiche! :) oh and the gruyere! 😛

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  23. Katie | Healthnut Foodie

    July 22, 2013 at 11:25 am

    This sounds amazing! Love the idea of making pie crust in the food processor. Thankful to have found you through #FreshBloggers!

  24. Stacy

    July 22, 2013 at 1:06 pm

    I am a huge fan of quiche of any kind. Your combination of leeks and mushrooms and Gruyere sounds wonderful, Alice. I am sure the cheese makes it rich enough, even without some of the cream.

  25. Lori @ Foxes Love Lemons

    July 22, 2013 at 2:21 pm

    I think this is one of the prettiest quiches I’ve ever seen. It’s a beauty queen! And I’m with you – why are some recipes like half heavy cream? You definitely DON’T need that much. I like it more eggy :)

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  27. Tracy | PeanutButter and Onion

    July 23, 2013 at 4:25 am

    I made something very similar for mothers day. Any time someone says Gruyère I’m in!

  28. Amy Kim (@kimchi_mom)

    July 23, 2013 at 8:43 am

    I’m impressed that you make your own crust. I should probably try it at some point. I made crust ONCE about 15 years ago!

    I love the leeks and mushroom combo! Beautiful, Alice, beautiful!

    • hipfoodiemom

      July 23, 2013 at 9:05 am

      Thank you so much, Amy! Re: the crust, it’s really not hard at all. . so easy! and I think it tastes much better! you could even make the crust the day before and just store it in the fridge.

  29. Nancy @ gottagetbaked

    July 23, 2013 at 5:18 pm

    You ‘n me are two peas in a pod. I love eggs too, cooked all ways, and on top of everything. And can I get a hells yeah to pastry? If I didn’t care about an early death by heart failure, I’d just bake pie crusts and phyllo and tart shells and eat them as is. I’ve been salivating over your quiche ever since seeing your photos on FB this weekend. This is such a fabulous combination of flavours and I love that you lighten your filling. You hit it out of the park with this one, lady.

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  32. Family Foodie

    July 24, 2013 at 11:08 am

    I love ALL eggs and could eat them all the time. This looks delicious! I love that you made your own crust and cut out some of the cream!

  33. Courtney @ Neighborfood

    July 24, 2013 at 12:25 pm

    Oh yes!! Pastry crust all the way baby! Sometimes in restaurants I order a dish just because it has pastry. #Noshame

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  35. Katie

    July 25, 2013 at 10:51 am

    I am SO with you – I always cut down on the cream/milk in quiche…I try to keep it light! I think it works out really well with a smaller amount! That, or I sub fat free half and half for the cream sometimes as an alternative.

    Your photos are absolutely gorgeous, by the way!

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  40. Vijay @ NoshOnIt

    November 18, 2014 at 7:41 am

    Alice!! I’m totally making this this weekend. The wifey would love it!

  41. Jocelyn+(Grandbaby+cakes)

    November 18, 2014 at 10:31 am

    I could gobble that whole thing up girlie!


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