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Leek, mushroom and gruyère quiche


  • 2 leeks
  • 25 g butter
  • 180 g mushrooms sliced
  • 2 eggs
  • 280 ml double cream
  • 140 g gruyere cheese (or similar) grated
  • 280 g plain flour
  • 140 g butter cold


  • Put the flour and 140g butter in a bowl, rub with your fingertips until mixed and crumbly
  • Add 8 tbsp cold water and combine with your hands. Roll into a ball
  • Roll out the pastry on a lightly floured surface to a 30cm round
  • Drape over a 25cm tin and use a small ball of pastry scraps to push the pastry into the corners of the tin
  • Chill in the fridge for 20 minutes. Heat the oven to 200°C, gas mark 6
  • Meanwhile, heat 25g butter and cook the leeks for 10 minutes, stirring occasionally
  • Turn up the heat and add the mushrooms. Cook for 5 minutes
  • Lightly prick tart base with a fork, line with acircle of greaseproof paper or foil, fill with baking beans, then bake for 20 minutes. Remove the paper and beans and cook for 5-10 minutes more till a light biscuit brown
  • Meanwhile beat the eggs in a bowl, gradually add the cream
  • Stir in the leeks, mushrooms and half the cheese. Season and tip into the tart case
  • Sprinkle with the rest of the cheese, then bake for 20-25 minutes until set and golden brown
  • Leave to cool in the case, then remove and serve in slices