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Whole Wheat Mushroom Quiche with Leeks

This quiche is easy to make and LOADED with sautéed mushrooms, leeks and goat cheese! Perfect for breakfast, brunch, or dinner!
Course Breakfast, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 349 kcal

Ingredients

Whole Wheat Crust

  • 1 cup whole wheat flour
  • 1/3 cup butter (unsalted)
  • 2 tbsp milk (whole milk recommended)
  • 1/4 tsp salt

Quiche Filling

  • 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

Instructions

Whole Wheat Crust

  1. Combine crust ingredients (flour, butter, milk and salt) in a pie pan.
  2. Mix together with your hands to form a ball.
  3. Use hands to press the crust into the shape of the pie pan.

Quiche Filling

  1. Preheat oven to 375 degrees.
  2. Thoroughly clean leeks and cut off the green tops. Use a sharp knife to very thinly slice the remaining white section. 
  3. Heat olive oil in a frying pan over medium heat.
  4. 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.
  5. Crack eggs into a mixing bowl and whisk for 2-3 minutes. Add milk and whisk together. Add salt & pepper.
  6. Pour milk & egg mixture into quiche crust. Crumble goat cheese onto quiche. Add cooked leeks & mushrooms, taking care to distribute throughout the quiche.
  7. Place quiche in oven and cook for 50 minutes, or until the quiche is golden brown and has risen in the center.