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Leek Tomato and Mushroom Quiche

The leeks add a little bit of pizzazz to this savory quiche!
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Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 16 servings
Calories: 134kcal
Author: Megan


  • 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


  • 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.


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
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