I turned my favorite brunch cravings into a lighter egg-filled dish that still feels totally weekend-worthy. One bite and I knew this was the kind of at-home brunch worth staying in for.

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Rainy Sunday in New York always makes me want brunch at my own table, hair messy, coffee strong, fork ready. I’m obsessed with this leek, mushroom and Gruyère quiche because it tastes like the kind of thing I crave after a long week: savory, rich, a little fancy, but still completely low-effort in spirit.

I love how the leeks go sweet and silky, while the mushrooms bring that deep, earthy bite, and I get a slice that feels loaded without being heavy. And eggs for brunch?

I will never not be into that. But this one hits harder.

Crisp edge, creamy middle. My kind of morning.

Ingredients

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Pie crust brings the flaky, buttery base that holds all the good stuff together.
Leeks turn sweet and mellow, giving the quiche a soft onion vibe.
Mushrooms add earthy flavor and a meaty bite, without feeling too heavy.
Butter makes the filling taste richer, because honestly, butter knows what it’s doing.
Olive oil keeps things from sticking and adds a little savory depth.
Eggs hold everything together and give the quiche its cozy, custardy texture.
Heavy cream makes it silky and indulgent, like brunch should be.
Whole milk lightens the custard so it’s rich, not brick-heavy.
Gruyère melts beautifully and brings that nutty, slightly fancy cheese pull.
Salt wakes everything up, so the leeks and mushrooms don’t taste flat.
Black pepper adds a tiny kick, nothing wild, just enough.
Nutmeg is subtle, but it makes the creamy filling taste warmer.
Thyme adds herby freshness.
Plus, it plays really well with mushrooms.

Ingredient Quantities

1 (9 inch) pie crust, unbaked (store bought or homemade)

2 large leeks, white and light green parts only, halved lengthwise and thinly sliced

8 ounces cremini or button mushrooms, thinly sliced

1 tablespoon unsalted butter

1 tablespoon olive oil

4 large eggs

1 cup heavy cream

1/2 cup whole milk

1 to 1 1/4 cups grated Gruyere cheese (about 6 to 7 ounces)

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon freshly grated nutmeg or a pinch

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

How to Make this

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1. Preheat oven to 375F and place the unbaked 9 inch pie crust in a tart or pie pan; trim and crimp edges as desired.

2. Line the crust with parchment and fill with pie weights or dried beans; blind bake 15 minutes, then remove weights and parchment and bake 5 minutes more until the bottom looks set.

3. While crust bakes, trim leeks to white and light green parts only, halve lengthwise, thinly slice, and rinse well to remove grit.

4. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium heat; add leeks and cook 4 to 5 minutes until softened.

5. Add 8 ounces thinly sliced mushrooms to the skillet and cook with the leeks until mushrooms release liquid and it evaporates, about 6 to 8 minutes; season lightly with a pinch of salt and set mixture aside to cool slightly.

6. In a bowl whisk together 4 large eggs, 1 cup heavy cream, and 1/2 cup whole milk until smooth; stir in 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/8 teaspoon freshly grated nutmeg, and 1 teaspoon fresh thyme leaves.

7. Spread about 1 to 1 1/4 cups grated Gruyere evenly in the prebaked crust.

8. Scatter the cooled leek and mushroom mixture over the cheese layer.

9. Pour the egg and cream mixture over the fillings, tapping the pan gently to remove air bubbles and ensure even distribution.

10. Bake at 375F for 35 to 45 minutes until the custard is set and the top is lightly golden; cool 10 to 15 minutes before slicing and serving.

Equipment Needed

1. Oven
2. 9 inch tart or pie pan
3. Parchment paper and pie weights or dried beans
4. Large skillet
5. Mixing bowl
6. Whisk
7. Chef knife and cutting board
8. Box grater or microplane for Gruyere and nutmeg
9. Measuring cups and spoons
10. Oven mitts and spatula

FAQ

Q: Can I make the crust ahead of time?

A: Yes. Blind bake the crust, cool completely, wrap tightly, and refrigerate up to 2 days or freeze up to 1 month. Rewarm slightly before filling.

Q: Can I substitute the Gruyere?

A: Yes. Emmental, Comté, or sharp white cheddar work well. Choose a melting cheese with good flavor.

Q: How do I keep the quiche from becoming soggy?

A: Sauté leeks and mushrooms until most moisture evaporates, use a hot filling temperature, and blind bake the crust for 10 minutes to seal it.

Q: Can I use low fat dairy or milk only?

A: You can use half and half or a mix of milk and a lighter cream, but the quiche will be less rich and slightly firmer. Maintain at least some fat for best texture.

Q: How do I know when the quiche is done?

A: The center should be mostly set with a slight jiggle. An instant read thermometer should read 165 F in the center.

Q: How long will leftovers keep and how should I reheat?

A: Refrigerate covered up to 3 days. Reheat slices in a 350 F oven for 10 to 15 minutes or microwave briefly until warmed through.

Leek, Mushroom And Gruyère Quiche Recipe Substitutions and Variations

Pie crust: use store bought puff pastry for a flakier top, a pre-baked savory tart shell for convenience, or a gluten free pie crust if avoiding wheat.
Leeks (white and light green parts): swap with thinly sliced shallots for a sweeter, more delicate onion flavor, or use yellow onion or scallions if leeks are unavailable.
Gruyère (1 to 1 1/4 cups): substitute Swiss or Emmental for a similar nutty melt, Comté for a slightly more complex note, or sharp white cheddar for a bolder flavor.
Heavy cream: use half and half for a lighter custard, or whole milk combined with 2 tablespoons melted butter per cup to approximate richness; for a lower fat option, use evaporated milk.

Pro Tips

1) Don’t skip or skimp on the blind bake. A fully set, lightly browned bottom keeps the crust from getting soggy once you pour in the custard.

2) Cook the leeks and mushrooms until their liquid has mostly evaporated. Concentrating those flavors and removing excess moisture gives you a richer filling and prevents a watery quiche.

3) Let the veggie mixture cool a bit before adding it to the crust. Hot filling can melt the cheese and cause the custard to overcook in spots, leading to a grainy texture.

4) Distribute the Gruyere in an even layer and press some toward the edges. Cheese under and around the filling helps create a barrier that further protects the crust and gives nice pockets of gooeyness.

5) After baking, rest the quiche for 10 to 20 minutes before slicing. It finishes setting as it cools, giving you clean slices and a silkier mouthfeel.

Leek, Mushroom And Gruyère Quiche Recipe

Recipe by Francis Mead

0.0 from 0 votes

I turned my favorite brunch cravings into a lighter egg-filled dish that still feels totally weekend-worthy. One bite and I knew this was the kind of at-home brunch worth staying in for.

Servings

servings

Calories

558

kcal

Equipment: 1. Oven
2. 9 inch tart or pie pan
3. Parchment paper and pie weights or dried beans
4. Large skillet
5. Mixing bowl
6. Whisk
7. Chef knife and cutting board
8. Box grater or microplane for Gruyere and nutmeg
9. Measuring cups and spoons
10. Oven mitts and spatula

Ingredients

1 (9 inch) pie crust, unbaked (store bought or homemade)
2 large leeks, white and light green parts only, halved lengthwise and thinly sliced
8 ounces cremini or button mushrooms, thinly sliced
1 tablespoon unsalted butter
1 tablespoon olive oil
4 large eggs
1 cup heavy cream
1/2 cup whole milk
1 to 1 1/4 cups grated Gruyere cheese (about 6 to 7 ounces)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg or a pinch
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

Directions

Preheat oven to 375F and place the unbaked 9 inch pie crust in a tart or pie pan; trim and crimp edges as desired.
Line the crust with parchment and fill with pie weights or dried beans; blind bake 15 minutes, then remove weights and parchment and bake 5 minutes more until the bottom looks set.
While crust bakes, trim leeks to white and light green parts only, halve lengthwise, thinly slice, and rinse well to remove grit.
Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium heat; add leeks and cook 4 to 5 minutes until softened.
Add 8 ounces thinly sliced mushrooms to the skillet and cook with the leeks until mushrooms release liquid and it evaporates, about 6 to 8 minutes; season lightly with a pinch of salt and set mixture aside to cool slightly.
In a bowl whisk together 4 large eggs, 1 cup heavy cream, and 1/2 cup whole milk until smooth; stir in 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/8 teaspoon freshly grated nutmeg, and 1 teaspoon fresh thyme leaves.
Spread about 1 to 1 1/4 cups grated Gruyere evenly in the prebaked crust.
Scatter the cooled leek and mushroom mixture over the cheese layer.
Pour the egg and cream mixture over the fillings, tapping the pan gently to remove air bubbles and ensure even distribution.
Bake at 375F for 35 to 45 minutes until the custard is set and the top is lightly golden; cool 10 to 15 minutes before slicing and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.