Alive and Cooking

Leek and Mushroom Quiche

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(Serves 4)
6 eggs
125g mascarpone cheese
1 leek (white part), sliced
1 tbsp wholegrain mustard
2 Portobello mushrooms, sliced
1 sheet puff pastry
Knob of butter
100g grated cheddar cheese
4 sage leaves, finely chopped
1 clove of garlic, finely chopped


Line a flan tin with the puff pastry. (If it doesn’t fit, lightly dust your bench with flour and roll it out gently to make the sheet larger.) Blind bake at 190°C for 10-12 minutes.

Place a pan on to a medium heat. Add the butter and leek and stir until softened.

Add the sage and garlic and fry until softened.

In a mixing bowl, whisk together the eggs, mascarpone and mustard. Stir in the grated cheese and pour in the leek mixture from the pan and thoroughly stir.

Pour filling into the blind baked pastry case.

Decoratively place the mushroom slices on the top of the quiche and bake at 205°C for 20 minutes.

Leek and Mushroom Quiche