Method 1
Ingredients
25g butter
4 leeks
sliced and washed
250g pack chestnut mushroom
sliced
2 eggs
284ml double cream
140g gruyère
coarsely grated
For the pastry
280g plain flour
140g cold butter
cut into pieces
step 1
To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
step 2
Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
step 3
While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
step 4
Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
step 5
While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
Method 2
🧾 Ingredients
For the pastry (optional if using store-bought shortcrust pastry):
1 ¼ cups (160g) all-purpose flour
½ tsp salt
½ cup (115g) cold unsalted butter, cubed
3–4 tbsp ice water
For the filling:
1 tbsp olive oil or butter
1 large leek, cleaned and sliced thin (white & light green parts only)
1 ½ cups mushrooms, sliced (cremini, chestnut, or white button work well)
3 large eggs
1 cup (240ml) heavy cream or half-and-half
¾ cup (75g) grated Gruyère cheese
Salt and pepper to taste
Optional: pinch of nutmeg or fresh thyme leaves for extra flavor
👩🍳 Instructions
1. Make the pastry (skip if using ready-made):
In a bowl, mix flour and salt.
Add cold butter and rub in with fingers or use a pastry cutter until the mixture resembles breadcrumbs.
Add ice water, 1 tbsp at a time, and mix until dough comes together.
Shape into a disk, wrap in plastic, and chill for 30 minutes.
2. Blind bake the crust:
Preheat oven to 375°F (190°C).
Roll out dough and line a 9-inch (23 cm) tart pan.
Prick base with a fork. Line with parchment paper and fill with baking weights or dried beans.
Bake for 15 minutes. Remove weights and bake for another 5–7 minutes until lightly golden. Cool slightly.
3. Prepare the filling:
In a skillet, heat oil or butter over medium heat.
Add leeks and sauté until soft (about 5–7 mins).
Add mushrooms and cook until moisture evaporates and mushrooms are golden.
Season with salt, pepper, and optional thyme or nutmeg. Let cool slightly.
4. Assemble the quiche:
Whisk eggs and cream in a bowl. Add a bit of salt, pepper, and nutmeg if using.
Spread leek and mushroom mixture evenly over the crust.
Sprinkle over the grated Gruyère cheese.
Pour the egg mixture on top.
5. Bake:
Bake at 350°F (175°C) for 30–35 minutes, or until the center is just set and the top is golden.
Cool for 10 minutes before slicing.
🧀 Notes & Tips:
You can use milk instead of cream for a lighter version, but it won’t be as rich.
Add cooked bacon or ham for a meatier version.
Store leftovers in the fridge for up to 3 days. Tastes great cold or reheated!
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