• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Contact
  • Food Blogging Resources
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Pip and Ebby

Recipe Index
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Breakfast » Leek Tomato and Mushroom Quiche

    Leek Tomato and Mushroom Quiche

    Published: May 11, 2012 · Modified: Mar 29, 2021 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe

    Here’s an awesome recipe to get your day started with a filling meal. The mellowness of the leeks add a little something special to this delicious savory Leek Tomato and Mushroom quiche! Great for Mother’s Day or any brunch!


    I absolutely cannot write this post without sharing my funny story about quiches. It’s funny now. It wasn’t so funny when it happened. A few years ago my incredibly thoughtful husband asked me if I would like for him to make me a quiche for Mother’s Day. Now, please keep in mind that I was pregnant at the time and very close to delivering Sammy. I flipped out on him upon suggesting quiche! “QUICHE?! You men always get Famous Dave’s for Father’s Day and that is so much better than QUICHE!” An argument ensued, me expressing how he could possibly suggest QUICHE (and not bbq ribs) and him wondering who the heck he married.

    I claim Pregnancy Crazies because goodness, what a very thoughtful thing for him to consider! Quiche is delicious! And it is a standard go-to for a Mother’s Day brunch.

    So hopefully you, too, have a thoughtful husband who offers to make you quiche for Mother’s Day and hopefully you aren’t hormonal and irrational about suggesting such a delicious thing.

    Although we joke about that argument often, I don’t know if I have ever genuinely told Dan that I’m sorry for being so silly. Husband, I am sorry! I would welcome a quiche made by your wonderful self any day, especially on Mother’s Day! I apologize for being a crazy pregnant lady!


    This is the first quiche I have made since the Quiche Fight, and I must say that it turned out quite delicious. I hope you enjoy it, too!

    Preheat your oven to 375 degrees F.

    Unroll two 9-inch ready-to-bake pie crusts and press them into two 9-inch pie plates. Poke plenty of holes into the surface of the dough with a fork.


    Bake in the preheated oven for 15 minutes, or until lightly browned. Decrease the oven temperature to 350 degrees F.


    Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 leek (halved lengthwise and thinly sliced; white and light green parts only) and cook until soft, 3 to 5 minutes.

    Halve an 8-ounce container of grape or cherry tomatoes.

    Chop fresh flat-leaf parsley to equal 1/4 cup.

    Coarsely chop 8 ounces of fresh sliced mushrooms.


    In a medium bowl, combine:

    Sliced leeks

    Halved tomatoes

    Chopped parsley

    Chopped mushrooms

    Salt and pepper, to taste

    Mix well.


    Add 2 cups of shredded cheddar cheese and mix well. I used Kraft Triple Cheddar, which contains white cheddar, sharp cheddar and mild cheddar with a touch of cream cheese. This might be my new favorite!

    Mix well.


    Divide the mixture between the 2 pie plates.


    In a medium bowl, combine:

    8 large eggs

    1 1/2 cups milk

    Whisk together and divide between the 2 pie plates. Pour over the top of the veggie-cheese mixture.


    Bake in the preheated oven for 50 minutes, or until the eggs are cooked through. Let cool for 20 minutes before serving.


    Who needs Famous Dave’s when a mama can have something as delicious as this?!


    Leek Tomato and Mushroom Quiche

    The leeks add a little bit of pizzazz to this savory quiche!
    No ratings yet
    Prevent your screen from going dark
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Servings: 16 servings
    Calories: 134kcal
    Author: Megan Porta

    Ingredients

    • 2 9-inch ready-to-bake pie crusts
    • 2 tbsp. extra-virgin olive oil
    • 1 leek halved lengthwise and thinly sliced (white and light green parts only)
    • 8 oz. cherry or grape tomatoes halved
    • 1/4 cup flat-leaf parsley chopped
    • 8 oz. sliced fresh mushrooms chopped
    • salt and pepper to taste
    • 2 cups cheddar cheese shredded
    • 8 large eggs
    • 1 1/2 cups milk
    Text Ingredients

    Instructions

    • Preheat oven to 375 degrees F. Unroll the pie crusts and press into two 9-inch pie plates. Poke plenty of holes into the surface of the dough with a fork. Bake in preheated oven for 15 minutes, or until lightly browned. Decrease oven temperature to 350 degrees F.
    • Heat the olive oil in a skillet over medium heat. Add leeks and cook until soft, 3 to 5 minutes. In a medium bowl, combine the leeks, tomatoes, parsley, mushrooms, salt and pepper. Add the cheese and mix well. Divide the mixture between the two pie plates.
    • In another medium bowl, whisk together the eggs and milk. Divide between the two pie plates and pour over the top of the veggie-cheese mixture. Bake in the preheated oven for 50 minutes, or until eggs are cooked through. Let cool for 20 minutes.

    Nutrition

    Calories: 134kcal | Carbohydrates: 3g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 123mg | Sodium: 140mg | Potassium: 132mg | Fiber: 1g | Sugar: 2g | Vitamin A: 621IU | Vitamin C: 4mg | Calcium: 150mg | Iron: 1mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!

    « Delicious Salted Caramel Pie Recipe
    Easy Rhubarb Crunch Bars Recipe »

    Reader Interactions

    Comments

    1. Seanna

      December 26, 2016 at 6:07 am

      I loved this recipe as did my family. I added minced garlic, sautéed the veggies a bit before combining and omitted the parsley. Such a great dish! Leftover are perfect for breakfast too!

      Reply
      • Megan Porta

        December 26, 2016 at 10:13 pm

        Love the addition of garlic, Seanna! So glad you guys loved it!
        Megan

        Reply
    2. nmharleyrider

      January 10, 2014 at 4:58 pm

      where's the print button for this recipe?

      Reply
    3. Jeff

      May 14, 2012 at 6:25 pm

      I think I'd go to war over this quiche! It's like a sexy egg deep dish pizza! Breakfast couldn't get much better than this!

      Reply
    4. cookingrookie

      May 12, 2012 at 12:10 am

      Wonderful recipe, starting with the crust and all the way through the filling :-). Yum!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Megan and I am so happy you are here! Whether you are looking for a healthy salad, easy dinner or indulgent dessert, I've got you covered! Let's dig deeper →

    Dominate Your Instant Pot!

    Food Blogging Resources

    Yummy Desserts

    Brownies With Mint Frosting Recipe

    Valentine Snack Mix Recipe

    Banana Blondies Recipe

    Instant Pot Cinnamon Applesauce Recipe

    3 Ingredient Oreo Balls – No Bake Recipe

    Brownies with Marshmallows and Rice Krispies

    Comforting Soups

    Easy Loaded Baked Potato Soup

    Easy 5 Ingredient Chili Recipe

    Instant Pot Chicken Noodle Soup With Rotisserie Chicken Recipe

    Easy Chicken Vegetable Soup Recipe (aka Pantry Soup)

    Ham Bone Vegetable Soup (Slow Cooker) Recipe

    Garlic Roasted Tomato Soup Recipe

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • Snapchat
    • Twitter
    • YouTube

    As Featured In

    • Privacy Policy

    Copyright © 2025 Pip and Ebby on the Foodie Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required