Mushroom & Leek Quiche | Two Plaid Aprons (2024)

Published: Dec 11, 2019 / Modified: May 24, 2020 by Mei / This post may contain affiliate links / 1 Comment

I'm pretty sure this is a household debate for everyone: " Is breakfast important?"

I know in my house, Mom would have scolded us if we dared to entertain the thought of skipping breakfast. So, naturally, after listening to her lecture of how important breakfast is for 20 something years, I tried converting breakfast skippers, like Kyong, into breakfast eaters.

Yeah, good luck to me, haha.

Every time I make Kyong eat breakfast with me, he'd always give me the "ughhh" face (unless it's something sweet - like a good banana nut bread); and consequently, I'd start preaching my mom's "breakfast is good for you" lecture.

It's really difficult for my tummy to understand you breakfast skippers. How do you guys do it???

Perhaps, I'm spoiled and used to starting the day off with breakfast, but man, it is really difficult to go on the day without eating in the morning. I find myself snacking so much when I skip breakfast...I'm sure, if I got the freshman fifteen back in college, this no-breakfast diet would be the culprit.

Any who, this breakfast debate with Kyong usually end in my favor. The ladies are always right, aren't we? 😉

For those of you who agree with me, this mushroom and leek quiche is a great addition to your breakfast and brunch menu. For you breakfast skippers, I hope you try this quiche and see what you're missing out! The crust is just oh-so flakey and buttery. The mushrooms and leek give you the texture like extra melty, stretchy cheese. And the parmesan, egg, and milk gives you the perfect creaminess. Mmm, it's SO good!

Okay, let me stop making you drool and get on with how to make it!

For the crust:

As everyone know and everyone agreed to, the crust is the most important part of anything requiring a crust. It's like the buns to a burger. Soggy buns would ruin that could-have-been-awesome burger, so make sure to show the crust just as much love as the filling! Check out my pie crust recipe to make this quiche awesome.

To achieve that buttery, flakiness, make sure to chill the pie crust for at least 20 minutes after molding it into your baking pan. Also, remember to dock the crust to allow steam to escape and to prevent uneven baking.

Blind bake the crust with either pie weights, dried beans, or rice lined with parchment paper. After baking for 10-15 minutes, or when the edge of the crust browns slightly, remove the weights and parchment. Continue baking for another 8 minutes, until the center is set and no longer look raw. Remove from oven and let cool to room temperature.

Filling ingredients:

We prefer the filling ingredients to be all thinly sliced for texture...and less work 😝(because who wants to spend more time cooking and less time eating?). But of course you are more than welcomed to chop it all up!

• Mushrooms: I like to use baby portobellos because they're very aromatic but not too strong in flavor. You could substitute them for your favorite mushrooms.
• Leek: Only use the leek bottoms because they are much more tender the than green tops (but don't toss them! Add them to your veggie scrap collection to make your stocks super yummy!) But make sure to thoroughly rinse between the leek layers. They are notorious for sandwiching dirt.
• Cheese: You are welcome to use any cheese you like. We chose parmesan simply because it's a classic quiche cheese, and it goes well with mushrooms and leek. Just make sure to use finely shredded cheese so it actually melts lol.
• Milk and Eggs: We go for whole (none of that watery skim milk stuff!) lactose free milk (cuz your girl can't tolerate lactose 😭 and is already risking it for the cheese).
  You can achieve even more creaminess by swapping the milk for ½ and ½ or sub half of the milk for heavy cream. For this particular 1 ½ inch deep baking dish we used, 1 cup of milk and 4 eggs worked perfectly.

How to put it all together:

• Cook the veggies. Sauté the mushrooms and leek with a tad bit of oil, over med-high heat. Season with a generous pinch of salt and a couple cracks of pepper. Remove from heat once the veggies are cooked down and the leeks are tender. Make sure to strain the excess moisture with paper towel. You don't want pockets of extra water ruining the perfect, creamy texture. Let the veggies cool till they're only warm to the touch.
• Beat the eggs and add everything else. After you beat the eggs, stir in the milk, add the cooled veggies, and 5 oz. of cheese. Pour mixture into a pre-baked pie crust and spread the veggies around evenly. Sprinkle the rest of of the cheese on top.
• Bake. Bake the quiche for 40-50 minutes, until the center is set and jiggles ever so slightly.
• Cut and serve. Cut the quiche into 8 slice. Let it cool slightly and enjoy!
• Come back for seconds...because I did!😋

📖 Recipe