This quiche has a creamy earthy flavour due to the mushrooms and cheese. It is quite rich so you only want to cut a small piece. It goes really well with a rocket salad which makes this recipe a perfect lunch time dish. I have shared quite a few pastry dishes now, all have used homemade shortcrust pastry. You can buy it but please try and make it yourself as it is so simple and much tastier than anything you buy in the shop. When I make dishes using puff or filo I will buy it as I don’t have the time to make such a delicate pastry. When preparing your dishes use different herbs each time you make it to work out which you prefer. There are some great websites online which show you what herbs go with what produce but these are just guides, you may prefer something different.


Leek, mushroom and Gruyère quiche



250g Plain Flour

125g Butter

Pinch salt

2 tsp Thyme



2 Large leeks (Peel off outer leave, chop off each end and finely chop the rest)

1 tsp Freshly ground pepper

1 tsp Sage

1 tbsp Butter

Splash Olive oil

250g Chestnut mushrooms (Thinly sliced)

3 Free range eggs

300ml Double cream

140g Grated Gruyère cheese


Pastry – Rub together the flour, thyme, salt and butter to make bread crumbs. Combine using water, a tablespoon at a time. Once combined, wrap in cling film and store in the fridge for a minimum of half an hour, this will allow the dough to firm up. Once ready to roll, place the dough on a floured surface and roll to a £1 thickness. Pre heat the oven 200⁰c, gas mark 6. Grease the tart tin with butter then line the tin with the rolled out pastry. Prick the base of the pastry with a fork. Blind bake for 10 minutes. After the 10 minutes, remove the clay beads and baking paper then bake the pastry for a further 5 minutes. The pastry may shrink when in the oven so it is best to trim after it has baked.

Filling – Whilst the pastry is baking you can start on the filling. Heat butter and olive oil in a pan and add the leeks. Cook on a medium heat for 10 minutes or until soft then turn up the heat and add the mushrooms. In a bowl, beat the eggs then slowly pour and whisk in the cream. Once the cream and eggs are combined add the pepper, sage, leeks, mushrooms and 2/3 of the cheese. Stir the mixture and set aside.

Once the pastry case has baked leave it to cool before adding the leek and mushroom mixture. Once cooled pour in the mixture and sprinkle the remaining cheese on top. Bake in the pre-heated oven for 20-25 minutes or until the mixture has set and browned. Leave to cool then serve with a rocket and tomato salad. 

*A tip for when baking anything in the oven – to avoid burning, place a sheet of tin foil over the top of the dish.


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