Leek, Mushroom, and Goat Cheese Quiche

4.70 from 10 votes

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Let’s bring back the quiche! This leek and goat cheese recipe is lightened up with a lot of vegetables.

Leek, Mushroom and Goat Cheese Quiche / Mia / Katie Workman / themom100.com

This is the kind of quiche I dream about. Besides loads of sautéed mushrooms, a pile of sliced leeks punctuates the creamy interior of this quiche. There are a lot of vegetables in this recipe and just the right amount of cheese. A refrigerated pie crust makes it very easy to prepare and get into the oven in short order.

This is perfect to bring to a potluck or an office party. Serve it with a crunchy green salad or some roasted, steamed, or grilled asparagus, and you have a perfect light spring lunch or dinner. You can also cut it into very small slices and serve it as an appetizer.

Leek, Mushroom and Goat Cheese Quiche on a white table.

This vegetarian Leek, Mushroom and Goat Cheese Quiche recipe is filled with lots of vegetables, perfect for a light lunch or dinner. Let’s bring back the quiche!

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Old-Fashioned Quiche

I grew up with quiches, but they seem to have fallen out of fashion, which is crazy. Yes, they were very of-the-moment during the ’80s, and foods can be cyclical in their popularity. But quiches are AMAZING, and this is a lightened-up version of the classic quiche with a lot of vegetables, so (are you with me?) let’s bring back the quiche!

Leek, Mushroom and Goat Cheese Quiche next to a green cloth napkin.

Leek, Mushroom, and Goat Cheese Quiche Ingredients

Leeks, mushrooms, and goat cheese are the perfect base for a classic-yet-modern feeling quiche.

  • Leeks – I adore leeks, mild members of the onion family. The white and the light green are the parts you want to use for cooking. Make sure to wash them thoroughly; leeks can be very dirty, as they grow by pushing themselves up through the ground.
  • Mushrooms – Really, whatever mushrooms you want to use are just fine — plain inexpensive buttons or creminis, or a wonderful mix of wild mushrooms — all of these work.
  • Pie crust – I love a refrigerated pie crust.
  • Eggs – Gives the quiche its structure.
  • Whole milk and heavy cream – Lightens the quiche and gives it creaminess.
  • Goat cheese – I use fresh goat cheese in this quiche recipe, and you can try one of the many flavored versions available (black truffle, herb, and so on).
Slice of Leek, Mushroom and Goat Cheese Quiche on a plate with asparagus.

How to Make Leek, Mushroom, and Goat Cheese Quiche

  1. Prepare the oven and pan: Preheat the oven to 400 degrees F. Fit the refrigerated pie crust into a 9-inch deep dish pie pan.
  2. Sauté the leeks: Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the leeks and sauté until they are softened but just barely golden, about 12 minutes. Remove to a bowl.
  3. Sauté the mushrooms: Add 1 tablespoon of olive oil to the pan, add the mushrooms, and sauté until they turn golden brown and any liquid has evaporated, about 8 minutes. Add them to the leeks.
  4. Make the base: In a medium-sized bowl, beat the eggs with the milk and cream and season with salt and pepper.
  5. Build the quiche: Distribute the leek and mushroom mixture evenly over the bottom of the pie crust. Dot the goat cheese over the vegetables and pour the cream mixture over the filling.
  6. Bake and serve: Bake for about 45 to 50 minutes until the center is just barely jiggly and the top is golden brown and puffed. A knife inserted into the center should come out mostly clean. Cool the quiche in the pan on a wire rack and serve slightly warm or at room temperature.
Leek, Mushroom and Goat Cheese Quiche in pie plate and served with asparagus.

Quiche Pans

I call for a pie pan for this recipe since that’s what most people have in their kitchens. You can also make this in a quiche pan, of course, which has a removable bottom.

A quiche pan also has a fluted side, so all you have to do is gently press the pie crust into the side of the pan. After it is cooked and cooled, you can pop the quiche out of the pan and have a lovely, delicately etched edge to your quiche.

What to Serve With Leek, Mushroom, and Goat Cheese Quiche

Fork taking a piece of Leek, Mushroom and Goat Cheese Quiche.

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4.70 from 10 votes

Leek, Mushroom, and Goat Cheese Quiche

Let’s bring back the quiche! This leek and goat cheese recipe is lightened up with a lot of vegetables.
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 8 people

Ingredients 

  • 2 tablespoons olive oil
  • 2 leeks (thinly sliced and washed)
  • 1 pound mushrooms (thinly sliced; any kids, including button, are fine)
  • 1 refrigerated pie crust
  • 4 large eggs
  • ½ cup whole milk
  • ½ cup heavy cream
  • Coarse or kosher salt and freshly ground pepper (to taste)
  • 3 ounces fresh goat cheese (crumbled)

Instructions 

  • Preheat the oven to 400 F. Fit the refrigerated pie crust into a 9-inch deep dish pie pan.
  • Heat a large skillet over medium heat and add 1 tablespoon of the olive oil. Add the leeks and sauté until they are softened but just barely golden, about 12 minutes. Remove to a bowl.
  • Add the remaining tablespoon of olive oil to the pan and add the mushrooms. Sauté until the mushrooms have turned golden brown and any liquid has evaporated, about 8 minutes. Add them to the leeks.
  • In a medium-sized bowl, beat the eggs with the milk and cream and season with salt and pepper.
  • Distribute the leek and mushroom mixture evenly over the bottom of the pie crust. Dot the goat cheese over the vegetables and pour the cream mixture over the filling.
  • Bake for about 45 to 50 minutes until the center is just barely jiggly and the top is golden brown and puffed. A knife inserted into the center should come out mostly clean. Cool the quiche in the pan on a wire rack and serve slightly warm or at room temperature.

Notes

Leeks look like oversized scallions or green onions, long and cylindrical. The bulbs are white, and then fairly quickly, the white goes to light green, then very dark green at the tops. The white and the light green are the parts you want to use for cooking.
Save the tops for making vegetable stock (make sure to wash them thoroughly; leeks can be very dirty, and they grow by pushing themselves up through the ground. This is how many vegetables grow, but the layers in leeks tend to trap dirt, especially in the top parts.

Nutrition

Calories: 274kcal, Carbohydrates: 17g, Protein: 9g, Fat: 20g, Saturated Fat: 8g, Cholesterol: 109mg, Sodium: 177mg, Potassium: 303mg, Fiber: 1g, Sugar: 3g, Vitamin A: 843IU, Vitamin C: 4mg, Calcium: 73mg, Iron: 2mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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