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The Whole Foods Kosher kitchen

Leek Mushroom Quiche Recipe

Posted on 5th of May, 2010 by Lévana


My Mushroom quiche is just as I remember it from my lean student years, and one of my favorite French dishes. Mushroom quiche was one of the great treats we splurged on. 

Mushroom quiche, like all quiches, are a rich indulgence, but what a treat! buttery crust, cheesy filling: Yum! 

For the crust:


1 1/2 cups flour, any flour

1/2 teaspoon salt

1 stick unsalted butter

3 tablespoons ice water, or slightly more if needed


Preheat the oven to 375 degrees. Pulse the flour, salt and butter in the food processor only until the mixture resembles coarse meal. Add the water and pulse again. If you can, wrap the dough in plastic in refrigerate an hour, otherwise, just work quickly. Roll out the dough and place without stretching in pie mold 11-12 inches in diameter. Crimp the edges with your fingers. Prick the bottom all over with a fork. Bake for about 20 minutes.

Meanwhile make the filling, below.



3 tablespoons olive oil

3 large leeks, sliced thin

4 cups mushrooms, sliced

1/3 cup flour, any flour

1 cup Roquefort or goat cheese, or 2 cups Swiss cheese, crumbled or grated

1/4 cup dry sherry or sweet vermouth (liquor stores), or mirin (health food stores)

1 teaspoon dried thyme

Good pinch nutmeg

Salt and pepper to taste

2 cups whole milk

Salt and pepper to taste

3 eggs


Heat the oil in a large skillet. Saute the onions and mushrooms until all liquid evaporates. Add the flour and whisk about 1 minute. Transfer the mixture into a bowl and add all remaining ingredients. Mix thoroughly. Pour into the partially baked crust and bake another 30 minutes, until the quiche looks puffy and set. Let stand five minutes before cutting. Serves 4 as a main course, 6 to 8 as a first course.

Filed under: Dairy Pie Recipes, Dairy Recipes, French Recipes, Gluten Free Recipes, Kosher Recipes, Quiche Recipes, Recipes, Vegetarian Recipes

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