Welcome, food adventurers! Today, we’re diving into the world of quiche, a dish that’s as versatile as it is delicious. Whether hosting a Sunday brunch or looking for an impressive dish to bring to a potluck, quiche is always a crowd-pleaser. But before we get into the nitty-gritty of our Creamy Mushroom-Leek Quiche recipe, let’s embark on a journey through this savory pie’s fascinating history and variety.
A Brief History of Quiche 🤓
Did you know that the beloved quiche originates from France? The word “quiche” is derived from the German word “kuchen,” meaning cake. However, the dish we know and love today has its roots in the Lorraine region of France. The classic Quiche Lorraine, traditionally made with lardons (bacon) and cheese, dates back to the 16th century. Over time, the French culinary imagination expanded, and quiche varieties began to include many ingredients, reflecting the richness of French cuisine.
Types of Quiche Around the World
Quiche has transcended its French origins and become a global phenomenon, with variations in many cultures. Here are just a few to whet your appetite:
- Quiche Lorraine – The original, featuring bacon and cheese.
- Spinach and Feta Quiche – A Mediterranean twist with a blend of spinach and tangy feta cheese.
- Salmon and Dill Quiche – A Scandinavian-inspired version with smoked salmon and fresh dill.
- Vegetable Quiche – A vegetarian delight packed with seasonal veggies.
- Crustless Quiche – This version skips the crust but keeps the flavor for those watching their carb intake.
Now that we’ve explored the origin and variety of quiches let’s roll up our sleeves and cook!
Today, I’m thrilled to share the recipe for a Creamy Mushroom-Leek Quiche, complete with a buttery crust that will melt in your mouth. This recipe was inspired by my time living in Switzerland—the homeland of Gruyère cheese. The rich, nutty flavor of Gruyère is something I still miss deeply, along with the breathtaking Swiss landscapes and nature.
🥧Creamy Mushroom-Leek Quiche with Butter Crust🥧
Ingredients
For the Butter Crust:
- 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 6-8 tablespoons iced water
For the Quiche Filling:
- 2 tablespoons butter
- 2 leeks, cleaned and sliced
- 8 ounces cremini mushrooms, sliced
- 4 large eggs
- 1 cup double cream
- 1 cup grated Gruyère cheese
- Salt and pepper to taste
Instructions
Preparing the Butter Crust:
- Mix the dry ingredients: Combine the flour and salt in a large bowl.
- Cut in the butter: Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Add iced water: Gradually add iced water (an important step! Do not ignore it!), one tablespoon at a time, mixing gently until the dough begins to come together. You may only need some of the water.
- Form the dough: Gather it into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the dough: Roll out the dough on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough to the pan, trim the edges, and prick the bottom with a fork. Refrigerate while you prepare the filling.
Preparing the Quiche Filling:
- Sauté the vegetables: Melt the butter in a large skillet over medium heat. Add the leeks and cook until softened about 5 minutes. Add the mushrooms and cook until they release moisture and are browned for about 8 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
- Prepare the custard: Whisk the eggs and double cream in a medium bowl until well combined. Stir in the grated Gruyère cheese.
- Assemble the quiche: Spread the leek and mushroom mixture evenly over the prepared crust. Pour the egg and cream mixture over the vegetables.
- Bake: Preheat your oven to 375°F (190°C). Bake the quiche for 35-40 minutes or until the filling is set and the top is golden brown. Let it cool for a few minutes before slicing.
I hope you enjoy this creamy and flavorful quiche as much as I do. It’s perfect for brunch, lunch, or even a light dinner. The combination of leeks and mushrooms, enriched by the creamy double cream and the nutty Gruyère, creates a symphony of flavors that will leave you craving more.
Now, I’d love to hear from you! 😜
- What’s your favorite type of quiche?
- Have you ever tried making quiche from scratch?
- Do you have any unique quiche recipes or tips to share?
Leave your thoughts and experiences in the comments below.
Happy cooking!
Ingredients
For the Butter Crust:
- 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 6-8 tablespoons iced water
For the Quiche Filling:
- 2 tablespoons butter
- 2 leeks, cleaned and sliced
- 8 ounces cremini mushrooms, sliced
- 4 large eggs
- 1 cup double cream
- 1 cup grated Gruyère cheese
- Salt and pepper to taste
Instructions
Preparing the Butter Crust:
- Mix the dry ingredients: Combine the flour and salt in a large bowl.
- Cut in the butter: Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Add iced water: Gradually add iced water (an important step! Do not ignore it!), one tablespoon at a time, mixing gently until the dough begins to come together. You may only need some of the water.
- Form the dough: Gather it into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the dough: Roll out the dough on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough to the pan, trim the edges, and prick the bottom with a fork. Refrigerate while you prepare the filling.
Preparing the Quiche Filling:
-
- Sauté the vegetables: Melt the butter in a large skillet over medium heat. Add the leeks and cook until softened about 5 minutes. Add the mushrooms and cook until they release moisture and are browned for about 8 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
- Prepare the custard: Whisk the eggs and double cream in a medium bowl until well combined. Stir in the grated Gruyère cheese.
- Assemble the quiche: Spread the leek and mushroom mixture evenly over the prepared crust. Pour the egg and cream mixture over the vegetables.
- Bake: Preheat your oven to 375°F (190°C). Bake the quiche for 35-40 minutes or until the filling is set and the top is golden brown. Let it cool for a few minutes before slicing.
