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Mushroom and Leek Quiche

Mushroom and Leek Quiche

Prep Time 30 mins
Cook Time 45 mins
Course Main Course
Servings 6



  • 1/4 cup olive oil
  • 1/4 cup cold water
  • 1/2 tsp salt
  • 1 cup all-purpose flour


  • 4 eggs
  • 2 cups half-and-half or whole milk
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp nutmeg
  • 1 cup shredded gruyere cheese
  • 1 leek, thinly sliced
  • 1 tbsp olive oil
  • 1 8oz package crimini mushrooms


  • Preheat oven to 425 degrees F.
  • Add the crust ingredients to a Thermomix┬« mixing bowl or stand mixer and knead/mix for 3 minutes.
  • Press the dough into a quiche dish, poke holes in the dough with a fork, and bake in the oven for 15 minutes.
  • In the meantime, heat the olive oil in a skillet over medium heat and cook the leek and mushrooms, mixing occasionally, for 7 minutes.
  • Add the eggs, half-and-half/milk, salt, pepper and nutmeg to a mixing bowl and whisk together until blended.
  • Add half of the cheese and mix well.
  • Place the vegetables on the quiche crust, then pour the egg mixture on top.
  • Sprinkle remaining cheese on top.
  • Bake at 425 F for 15 minutes, then lower the heat to 325 degrees F and bake for 30 minutes or until top is golden brown.