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Leek and Mushroom Quiche


Recipe Info

  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m

Delicious and nutritious, leeks can help you to stay healthy. Quiche makes a fantastic light meal with salad or served cold as snacks when you have guests or on a picnic.


  • 125 grams Plain Flour
  • 1 pinch(es) Salt
  • 55 grams Butter, cubed
  • tablespoon(s) Cold Water
  • 1 Leek, diced
  • 10 grams Butter
  • 150 grams Mushrooms
  • 1 tablespoon(s) Olive Oil
  • 3 Eggs
  • 200 mL Cream
  • 1 pinch(s) Ground Nutmeg, to taste
  • 1 pinch(es) Salt and Pepper, to taste
  • 100 grams Grated Cheese


Step 1

Put the flour and salt in a large bowl and add the cubes or butter. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.

Step 2

Using a knife, stir in just enough of the cold water to bind the dough together. Wrap the dough in cling film and chill for 10-15 minutes before using.

Step 3

Preheat the oven to 180˚C. Line the pie dish with the rolled out shortcrust pastry.

Step 4

Wash and cut the leek into small pieces. Add the butter and leek to a frying pan and cook over medium heat for 5 minutes.

Step 5

Wash and carefully wipe the mushrooms and cut them into small pieces of about 1cm.

Step 6

Heat the olive oil in a frying pan over medium heat. Add the mushrooms and cook for about 5 minutes.

Step 7

Crack the eggs into a bowl. Add the cream and season with nutmeg, salt and pepper. Whisk for several minutes. Add the grated cheese and mix.

Step 8

In the prepared pie shell add the leek and mushrooms then pour the egg mixture onto the vegetables. Bake in the oven for 30 minutes.

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