This decadent and creamy quiche is the perfect start to your Sunday Brunch! The fresh thyme highlights the umami notes in the mushrooms and pairs well with sweet and salty flavors from the Gruyère cheese.
Source: Big Oven Original
1. Preheat the oven to 350°F.
2. Line a 9-inch pie or tart tin with a sheet of thinly rolled out pie dough, tuck the dough gently into the nooks of the pan until the bottom is even, along with the sides.
3. Trim off excess dough to make flush with a tart tin or crimp edges to create a zig-zag rim for pie plates.
4. With a fork, poke several holes in the bottom of the crust. Pop into the freezer for 10-15 minutes before baking.
5. While the dough is chilling, heat 1 Tbsp of olive oil in a pan on medium heat.
6. Add sliced leeks and cook for about 6-8 minutes until softened and edges begin to brown - remove from heat.
7. Heat 1 Tbsp olive oil over medium-high heat and add sliced mushrooms and ½ tsp salt. Cook until excess moisture has evaporated and mushrooms start to caramelize - about 10-12 minutes.
8. Remove crust from freezer, place on a baking tray, cover bottom of crust with parchment paper or foil and add enough baking weights or beans to cover base.
9. Blind bake the crust for 18-20 minutes until slightly golden around the edges.
10. Push mushrooms off to one side of the pan, reduce heat to medium.
11. Add butter, sliced garlic and fresh thyme - bloom in the butter until fragrant and thyme begins to crackle. Add cooked leeks back into the pan and mix until combined - remove from heat and let mixture cool completely before adding to pre-cooked crust.
12. Once the crust is done, remove baking weights and foil - allow to cool before adding filling.
13. While the crust and filling cools - combine heavy cream, eggs, egg yolk, ½ tsp salt and a few cracks of black pepper in a bowl and whisk until combined.
14. Add ½ of the cooled filling to the bottom of the cooked crust, followed by a healthy serving of freshly grated Gruyère cheese. Continue with the remainder of the filling.
15. Pour cream mixture over the quiche filling and ensure that it is dispersed evenly throughout the quiche - garnish with shaved Gruyère and a few sprigs of fresh thyme.
16. Bake quiche at 350°F for 25-30 minutes until the edges and middle are set - Prevent overcooking to retain a custard-like filling.
17. Test quiche with a paring knife or toothpick - once it comes out clean, remove and cool completely before slicing and serving.
18. Top quiche with extra shredded Gruyère if desired and enjoy!
- This recipe can be enhanced by rendering 4-5 slices worth of diced bacon prior to cooking the leeks and mushrooms. No additional oil should be needed as a result of the extra bacon fat.
- Parmesan Cheese can be substituted for Gruyère.
- The leeks should be trimmed and cut in half before slicing - 1 large (10-12 oz) leek after cleaning yields around 5 oz chopped.
- Using baking weights or beans prevents the bottom of the crust from puffing up.
- The dairy component can be split into 50/50 heavy cream to milk if desired - having a leaner custard will result in greater rise.
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|Serving Size: 1 Serving (87g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 88 (66%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 287.1mg||88 %|
|Sodium 110.3mg||4 %|
|Potassium 125.1mg||3 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3g|
|Protein 8.8g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 134
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