Mushroom, Leek and Bacon Quiche Recipe

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Mushroom, leek, and bacon quiche with parmesan and gruyere! Easy, creamy, and flavorful with a flaky crust. Perfect for breakfast, brunch, even dinner!

TLDR:

• Make your pie crust.
• Blind bake pie crust for 10 minutes.
• Cook 6 slices of bacon.
• Lightly saute your leeks and mushrooms.
• Mix 1 cup dairy to 4 eggs together.
• Place your fillings in your crust.
• Pour egg mixture over the veggies into your crust.
• Bake at 350°F for about 30-40 minutes until done.

Jump to Recipe

Want more breakfast and brunch recipes? Try these Classic Tex-Mex Breakfast Migas or some Homemade Turkey Sausage Patties!

Every Saturday morning I wake up early and walk about 10 minutes up to my local farmer’s market to browse the stalls and figure out what to make for the week.

I love buying locally, supporting local farmers, and cooking seasonal foods. But more than that, there is just something so happy and cheerful in a farmer’s market. All those rows of stalls with brightly colored veggies, fresh meats, creamy cheeses. It’s a unique community and the perfect place for unexpected purchases.

But there are a few foods I always buy out of habit: eggs, for example. I always get “half a dozen large, please.” It’s enough for a breakfast, maybe a baking adventure. More than 6 eggs a week though and we don’t finish them in time for the next market.

This week my local egg-man was thrilled to see me! I don’t know if it was the weeks away or the impending weather or my broken toe…but overwhelmed by the joy of being back at the market and welcomed by my beloved vender I cheerfully announced “3 dozen large, please!”

The look of shock on his face was the first thing I noticed. “Whoa! Are you baking, throwing a party?” I stood there for a moment, blinking stupidly, trying to figure out what I’d said. Then the horror slowly stole over me as the vague motor memory of my mouth forming the word “three” crept into my consciousness. Where had “3 dozen” come from?!

“Oh, um, actually 1 dozen, large,” I stammered. Egg-man looked crestfallen. But what on earth would I do with 3 dozen eggs?!

And that is the story of how this quiche came to be.

So, ladies and gentlemen, be mindful, especially when placing an order with your local egg-man. But if you do happen to over-order eggs by 5 times your normal amount…this quiche is your friend!

How to make a typical quiche?

Quiches are just egg pies. Sound fancy? It isn’t. Quiche are very easy to make, once you get the basic recipe proportions down. They generally include eggs, milk or cream, veggies, meat, and a crust. Quiche is delightfully moist and creamy so don’t over bake!

Typically a breakfast food, but often served and brunch or lunch tables, they can even make it into dinner menus! (Breakfast for dinner anyone?) It just depends how you want to serve it and what fillings you want to try.

You can really fill a quiche with any mixture of veggies and meats you desire. Typical styles are spinach and bacon, broccoli and cheese, ham and cheddar, etc. Play around with styles and flavors and don’t be afraid to go all vegetarian. Quiches are a great way to cook with seasonal veggies too.

What You’ll Need to make Mushroom, Leek, and Bacon Quiche:

My All-Butter Pie Crust Recipe! Just remember not to add the spices.

Pie Pan 9.5 Inch

Mini Heart Tarts

Parchment Paper

Pie Weights

Pie Crust

I use my all-butter pie crust recipe, but don’t add the spices! Cardamom is lovely, but it just doesn’t pair well with eggs. Try a plain crust with no spices (same recipe just don’t add cardamom, cinnamon, etc.) If you want a savory crust, try adding a dash (¼ teaspoon) of thyme, sage, or rosemary to your dough!

Make sure you have a super flaky crust to contrast your creamy quiche! All-butter crusts will get the flaky, melt-in-your-mouth quality that goes best with breakfast pastries.

*Optional* Make a crustless quiche for a healthier option!

Milk and Cream

A combination of the two leads to the creamiest, fluffiest quiche. Too much cream makes an overly rich, thick quiche. You do want some of that creaminess to add flavor and melt-in-your-mouth softness to your filling. But use whole milk to cut that rich fat so the quiche is still moist and tender.

I usually divide the diary directly in half, but since I was adding two cheeses and bacon, I figured I’d go a little lighter on the cream in this version. Turned out to be a good choice with just the perfect ratio of richness and fat to flavor.

Alternatively, in most quiche recipes you could use 1 cup of half and half so you don’t have to divide the dairy.

Fillings

Here is your chance to get creative! Like pizza toppings, quiche fillings are highly subjective. (Except pineapple. That is never an option. Ever.)

Go for all-veg, all-meat, or a mix of veggies and proteins. 

And, always remember to add some cheese!

Like the mushroom, leek filling? Try this rustic spring time mushroom and leek galette for the perfect appetizer!

Eggs

I use around 4 eggs depending on the size of the quiche I want to make. Some recipes add in an extra egg or yolk to create a more solid center. Feel free to do so if you want a firmer version. I personally like a soft, melty quiche. 

Four eggs is usually enough for a week’s worth of quiche snacks or a full breakfast quiche for 6 people. I even had some extra filling after adding so many veggies in this recipe so I was able to make 4 little heart-shaped quiche tarts as well.

I’ve seen some recipes with 6 eggs. I’m not sure what pan those folks were using, but that amount of filling creates a ginormous and very firm quiche. No thanks. Stick with 4-5 at most.

(If you double the recipe to 8 eggs to make two quiches, make sure you double the total dairy to 2 cups as well! Cooking is all a matter of ratios.)

The Pan

• Tart Dish: Many quiches are made in a simple tart pan, since the bottom comes out and you can unmold your quiche easily. These are the pretty, flat, scalloped-edged quiches you see on serving platters in restaurants. Cook these around 25-20 minutes.
• Pie Dish: You can also use a pie dish, which is what I chose for this recipe. This gives you a deeper quiche with more filling, but it won’t be as elegant. You’ll have to cook it about 10 minutes longer than a tart pan.
• Springform or Cake Pans: These quiches will be tall, deep, with elegant flat edges. Sort of the best of both worlds: tons of filling with a very elegant presentation. Just remember, a springform pan will allow you to unmold your quiche easily. A cake pan won’t. Cook for around 40 minutes.
• Mini Heart Tart Dishes: These are just so cute and perfect for individual quiche servings. Because they are tart dishes, the removable bottoms mean you can unmold them for a very adorable presentation. But you’ll need about 12 to really use all the filling for this recipe. Cook for approximately 20 minutes.

What else can you make with little mini heart tart pans? These adorable and easy mini fruit tarts!

Cooking your Mushroom, Leek, and Bacon Quiche

Cooking a quiche is incredibly simple. 

1. Prepare the Dough and Crust

You’ll want to make the dough in advance to give the butter crust time to chill in the fridge. Once it’s chilled for around 30 minutes, remove it from the fridge and roll it out. Lay it into your tart pan or pie dish. Make sure the walls of your crust are very sturdy and just a tad higher than the rim of your dish. (Especially with a recipe like this that creates alot of filling.)

2. Blind Bake your Crust

Cover your quiche crust with tin foil or baking parchment paper. Fill with pie weights or dried beans. Bake at 400°F for around 15 minutes.

3. Cook your Bacon, Grate your Cheese, and Saute your Veggies

Cook up 6 pieces of bacon until crispy. Pat to remove excess grease. Chop into ½ inch slices.

Chop your leeks and mushrooms and saute them in the bacon grease until just tender. (I chopped most of my leeks into tiny ¼ pieces. But I also cut a few whole leek rounds, just for visual effect.

Grate ½ cup gruyere and 1 cup parmesan.

Combine all together in a bowl.

4. Whisk together your Eggs and Dairy

Simple as it sounds! Whisky 4 eggs, ¼ cup cream, ¾ cup whole milk together. Add the leaves of 6 stems of thyme and a dash of ground sage. Salt and pepper to taste.

5. Fill your Crust

Two options here. You can combine your fillings and egg mixture in one bowl and pour it all in at once into the crust. 

But, I prefer adding the veggie mixture to the crust first, so I can control veggie dispersal throughout the quiche. Then pour the egg mixture over the top until the quiche is filled.

Bake at 350°F for 30-40 minutes (Depending on your pan.)

How do I store a quiche?

Quiche must be stored in the refrigerator starting around 2 hours after it’s been removed from the oven.

I always wait until my quiche is completely cool before placing it in the oven to avoid bacterial growth. (Especially if you baked it in a glass pan…shattering is real!)

Keep quiche, covered with plastic wrap or in an airtight container, for about 5-6 days in the fridge!

What sides to serve with Mushroom, Leek, and Bacon quiche?

Salads are the most common quiche side, probably because they feel healthy and require very little effort. For example, this watercress and mandarin orange salad would be the perfect side for breakfast, brunch, or lunch. Or go for something even lighter with this Fresh Watermelon and Herb Salad!

But so would some oven roasted veggies for a lunch dish. Or, if you want to keep it breakfast-y, go for some homemade turkey sausage patties, thick sliced bacon, and sautéed tomato slices!

What wine do I serve with Mushroom, Leek, and Bacon Quiche?

I know. I know. Quiche is a breakfast food! What you mean wine?!

First, I don’t judge anyone who wakes up and wants wine. They probably live very interesting lives. Second, brunch is a totally acceptable time to drink wine. Third, breakfast-for-dinner is also a totally acceptable time to drink wine. (Basically, it is always an acceptable time to drink wine.)

Because quiche is so light and fluffy, I tend to prefer whites. A crisp Pinot Grigio or Sauvignon Blanc works well. Creamy Chardonnays or full-bodied Viognier is just too much with the combination of flavors.

You could also try a very light red wine, something like a Beaujolais or Gamay might work well.

Alternatively, dry sherry could be a nice touch, especially if you braised your veggies in a bit of cooking sherry too. (Don’t drink the cooking sherry! Ick! Buy real sherry to drink.)

Looking for other breakfast options? Try this cranberry orange coffee cake or this rustic persimmon and ginger galette!