This mushroom quiche is LOADED with sautéed mushrooms, leeks and goat cheese! Perfect for breakfast, brunch, or dinner!
When I don’t know what to make for breakfast/lunch/dinner, I make quiche. If I need to use up stuff in my fridge, I make quiche. Anytime my freezer is running dangerously low and I need to restock on easy lunches/dinners to reheat throughout the week, I make quiche. That’s a whole heck of a lot of quiche going on in my kitchen!
The prep work is EASY, the recipe is super versatile for whatever fillings you want, and it’s always a crowd-pleaser! When playing around with the filling, I follow a simple formula that works every time.
vegetable + meat / another vegetable + cheese = delicious quiche!
Let me show you a couple of examples :
- mushrooms + leeks + goat cheese
- broccoli + ham + cheddar cheese
- spinach + onions + feta cheese
All sure fire winners!
When assembling my quiche, I always pour the base filling into the crust and then add the vegetables/meat/cheese into the dish so I can make sure they get evenly distributed so there is some in every bite! Don’t be afraid to get your fingers a little dirty here. When it looks like no more toppings will fit, I get my fingers in there and push the veggies down so I can add more on top … there’s no such thing as too many fillings in my opinion.
Whether enjoying this leek & mushroom quiche for brunch (ah, hello Mother’s Day), or an easy dinner, serve up with a salad (like my Zucchini & Asparagus salad) for a delicious meal you’ll want to repeat over and over again!
- 1 cup whole wheat flour
- 1/3 cup butter (unsalted)
- 2 tbsp milk (whole milk recommended)
- 1/4 tsp salt
- 4 eggs
- 2 cups milk (whole milk recommended)
- 2 cups cremini mushrooms
- 1 cup shitake mushrooms
- 2 cups leeks (3-4 stalks)
- 2 tbsp olive oil
- 60 g goat cheese
- 1 tsp salt
- 1 tsp pepper
Combine crust ingredients (flour, butter, milk and salt) in a pie pan.
Mix together with your hands to form a ball.
Use hands to press the crust into the shape of the pie pan.
Preheat oven to 375 degrees.
Thoroughly clean leeks and cut off the green tops. Use a sharp knife to very thinly slice the remaining white section.
Heat olive oil in a frying pan over medium heat.
Add mushrooms and leeks to frying pan and sauté over medium heat for approx. 20 minutes until both mushrooms and leeks are starting to brown.
Crack eggs into a mixing bowl and whisk for 2-3 minutes. Add milk and whisk together. Add salt & pepper.
Pour milk & egg mixture into quiche crust. Crumble goat cheese onto quiche. Add cooked leeks & mushrooms, taking care to distribute throughout the quiche.
Place quiche in oven and cook for 50 minutes, or until the quiche is golden brown and has risen in the center.