Mushroom, leek, and bacon quiche with parmesan and gruyere! Easy, creamy, and flavorful with a flaky crust. Perfect for breakfast, brunch, even dinner!
Preheat your oven to 400°F
Make your pie crust in advance. Let it chill in the fridge for 30 minutes while you prep the other ingredients.
Roll out your chilled dough and place in your dish. Shape so the edges of your crust are just slightly higher than the sides of the pan.
Cover with parchment paper or tinfoil and fill with beans or pie weights.
Bake in the oven for 15 minutes until the crust turns just slightly golden.
Set your oven to 350°F
Cook your bacon over medium-low heat until its cooked through and crispy. Remove from the pan, cool, and pat to remove grease. Chop into 1/2 inch slices.
Slice your mushrooms into 1/4 inch thick slices. Slice your leeks into either 1/8 inch-thick whole slices (if you prefer larger chunks of leek) or cut each whole slice into quarters (for smaller leek pieces).
Sauté mushroom and leek in bacon grease until slightly tender. (Add 1/2 tbsp of butter if wanted.) Remove and drain.
Grate gruyere and parmesan.
Combine mushrooms, leeks, bacon, gruyere, and parmesan in a bowl.
In a separate bowl, whisk together your eggs, milk, cream, thyme leaves, salt and pepper until well combined.
Place your veggie combination in your blind-baked crust and spread evenly.
Pour your egg mixture over the top of the veggies and tap the pan gently to set.
Bake in a 350°F oven for 35-40 minutes until it's set. It will be slightly jiggly in the center, but a knife inserted in the middle will come out clean. Allow to rest 10 minutes before cutting and serving.