Mushroom Leek and Gruyere Mini Quiche Recipe
A classic mini French quiche with the most perfect silky custard texture filled with flavorful mushrooms, leeks and gruyere cheese!
Equipment
- Rolling Pin to roll out the dough
- 6 Mini Tart Molds 4-inch diameter
- Pie Weights or dried beans for parbaking the crusts
Ingredients
For the Dough:
- 1 ¾ cups all purpose flour (225g)
- ½ cup unsalted butter cut into pieces and chilled (113g)
- 1 teaspoon kosher salt (5g)
- 1 egg yolk
- ¼ cup water (50g)
For the Egg Custard
- ½ cup plus 2 tablespoon Whole milk (150g)
- ½ cup plus 2 tablespoon Heavy Cream (150g)
- 2 Egg yolks
- 2 Eggs
- Pinch black pepper
For the Filling
- 4 Ounces mushrooms chopped (113g)
- 1 Tablespoon unsalted butter
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- ½ teaspoon dried thyme
- ¼ cup dry white wine
- 1 medium leek halved and sliced thin (use only the white part)
- ½ cup gruyere cheese grated
- Fresh Thyme optional for garnish
Instructions
Make the Dough to Rest
- Add the flour, cold butter and salt to the food processor and pulse until the butter is smaller than pea-sized (more like rice). Remove the flour mixture to a work surface and create a well in the middle. Add the egg yolk and water to the center of the well. Stir with a fork and gradually incorporate the flour and butter mixture into the wet ingredients.1 ¾ cups all purpose flour, ½ cup unsalted butter, 1 teaspoon kosher salt, 1 egg yolk, ¼ cup water
- Once incorporated enough to use your hands, knead the dough for about a minute until fully incorporated. Divide into six equal portions and shape into discs - about ¾” thick. Wrap in plastic wrap and put in the refrigerator for 20 minutes or up to 24 hours.
Make the Additions
- While the dough rests in the refrigerator, heat a sauté pan over medium heat. Add the butter until melted. Add the mushrooms, a pinch of salt and pepper, and the dried thyme. Sauté the mushrooms for about 3 minutes until they absorb and then release some of the liquid. Add the wine and cook for a couple minutes until the wine is about gone. Remove the mushrooms to a bowl and set aside.4 Ounces mushrooms, 1 Tablespoon unsalted butter, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon dried thyme, ¼ cup dry white wine
- In the same pan, add the remaining butter and when it melts, add the leeks and a pinch of salt and pepper. Cook for about 4-5 minutes over medium heat or until the leeks are soft. Remove to a bowl and set aside.1 Tablespoon unsalted butter, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 medium leek
Form the Dough and Blind Bake
- Preheat the oven to 350°F. Once the dough has rested, remove it from the refrigerator. On a lightly floured work surface, roll the dough to ⅛” thickness. Spray the tart pans or whatever you are using with nonstick spray and mold the dough into each pan. With a fork, dock the dough by making holes on the bottom and sides of the dough so air can escape and the dough doesn’t puff up.
- Line the inside of the dough with plastic wrap (or parchment paper) and fill with pie weights or dried beans. Fold the plastic into the center of the dough over the weights so the plastic isn’t touching the sides of the metal pan. Place the tart pans on a large sheet tray then place the sheet tray in the oven and blind bake the crusts for 25 minutes.
- Remove the crusts from the oven and remove the plastic wrapped weights. Place the empty crusts back into the oven for 25-30 minutes or until the crust is golden brown. Remove from the oven and brush a small amount of custard over the holes in the crust. Return to the oven for 3 minutes. Remove the crusts again and let them cool before filling.
- Turn the oven down to 275°F.
Make the Custard
- After the crusts have blind baked but before they go into the oven for the second time, make the custard. Combine all the ingredients in a mixing bowl and whisk thoroughly. Set aside in the fridge until ready to use.½ cup plus 2 tablespoon Whole milk, ½ cup plus 2 tablespoon Heavy Cream, 2 Egg yolks, 2 Eggs, Pinch black pepper
Assemble the Quiche and Bake
- Assemble the quiches by adding some custard, then some mushrooms, leeks, and a little cheese. Then fill each quiche crust with the custard, gently pouring it into the crusts being careful not to let it overflow into the tart pans.½ cup gruyere cheese
- Place the sheet tray of quiches in the 275°F oven for 20 minutes and check for doneness by wiggling the quiche gently. If it ripples and is very giggly in the middle, return to the oven for 5 minutes. Repeat this process until the quiche is just set.
- Once done, remove from the oven and let cool so you can handle the quiche. Gently remove it from the pan and serve with some fresh thyme on top!Fresh Thyme
Notes
Substitutions
- Dough/Crust: Store-bought pie dough or premade frozen store-bought pie crust can be used, although the dough in this recipe is fantastic. But for convenience, you could buy the crust or even use puff pastry if you want a slightly different texture.
- Leeks: Leeks have a fantastic mild sweet onion flavor, which is great in this recipe. But you can use shallots or sweet yellow onions if you prefer.
- Gruyere Cheese: Any alpine cheese, such as Emmental, American Swiss cheese, and others can be substituted with great results.
- Filling: You can use the egg custard base with a variety of fillings if you don't like this mushroom and leek combo.
Nutrition
Calories: 483kcalCarbohydrates: 33gProtein: 13gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 236mgSodium: 903mgPotassium: 232mgFiber: 2gSugar: 3gVitamin A: 1424IUVitamin C: 2mgCalcium: 193mgIron: 3mg
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