Leek, Mushroom and Goat Cheese Quiche / Mia / Katie Workman / themom100.com
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2 from 1 vote

Leek, Mushroom and Goat Cheese Quiche

Let’s bring back the quiche! This version is lightened up with a lot of vegetables.
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: French
Servings: 8 people
Calories: 274kcal
Author: Katie Workman


  • 2 tablespoons olive oil
  • 2 leeks thinly sliced and washed
  • 1 pound mushrooms thinly sliced (any kids, including button, will be 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


  • Preheat the oven to 400°F. Fit the refrigerated pie crust into a 9-inch deep 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.


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