Mushroom & Leek Quiche

It’s official: Harvest Fair 2020’s winning wines are in, and trust us, the competition was FIERCE. Get great deals on these champion wines, and bring home the perfect bottle to go with your next meal! Pairing wine and food is something of an art form, but don’t worry – with a little know-how and some simple tricks of trade, you too can start pairing wine and food with ease! Acidic, rich, and even buttery, a bold white wine is the best pairing for this marriage of mushrooms and leeks. It’s perfect for cutting through the creaminess of the custard and the rich earthiness of the mushrooms, all while still highlighting the delicate sweetness of the leeks. Enjoy as a special brunch treat, or refrigerate after baking for an easy lunch any time!

*Prices good through 9/29/20.

  • Serves: 1 Quiche
  • Prep Time: 25-30 minutes
  • Cook Time: 35 minutes


  • 1 Prepared Pie Crust, thawed but kept very cold
  • 1 lb. Assorted Gourmet Mushrooms (shiitake, oyster, maitake, porcini, etc.), cleaned & sliced
  • 1 c. Gruyere Cheese, grated
  • 1 large Leek
  • 2 Garlic Cloves, minced
  • 2 tbsp. Parsley, finely chopped
  • 3 large Eggs
  • 1 c. Light Cream
  • 1/2 tsp. Salt
  • 1 tsp. Fresh Ground Black Pepper
  • 1 tbsp. Butter + extra for greasing


  1. Preheat oven to 350 degrees, and thoroughly grease a pie or tart pan with butter. Drape cold pie dough over pan and press into pan, then place a circle of parchment paper cut to fit bottom of pie pan onto dough. Top with pie weights and blind bake for 15 minutes, then remove weights and parchment. Poke bottom of pie shell several times with a fork; return to oven, and bake for a further 10 minutes. Remove and cool completely.

  2. While pie shell cooks, remove green part of leek (leaving about 1 inch of green) and slice remaining white parts into 1/2 inch pieces. Place leeks into a bath of cold water, and agitate sliced leeks to remove sand and silt. Remove leeks from water using a slotted spoon and drain. Heat 1 tablespoon of butter in a saute pan on medium, then saute mushrooms until slightly softened. Add leeks and garlic to pan, seasoning to taste with salt and black pepper, then cook until leeks and mushrooms are tender and lightly caramelized, about 5 to 7 minutes. Remove from heat and allow to cool.

  3. While filling cools, whisk together cream, eggs, cheese, salt, and pepper. Arrange cooled filling evenly in prepared pie shell, then top with egg mixture. Bake at 350 for 30 to 35 minutes or until custard is set. Allow quiche to cool slightly before serving, or cool completely and serve cold.

No comments yet. Add the first comment

Add Comment

4 Locations to Serve Sonoma County