Delicious Leek and Mushroom Quiche Recipe

There’s something so comforting about a good quiche, and this leek and mushroom combination is one I keep coming back to. I first started making it when I wanted to use up some leftover leeks from soup night, and now it’s become a regular in our meal rotation. The best part? It works just as well for a lazy weekend brunch as it does for dinner with a simple salad on the side.

I like to prep the filling while my pie crust is chilling in the fridge – it’s just easier to get everything done in stages. Plus, the smell of leeks and mushrooms cooking together is exactly what I want my kitchen to smell like on a cozy afternoon. Sometimes I’ll make two and freeze one for later, because honestly, who doesn’t love having a ready-to-go meal waiting in the freezer?

What Kind of Leeks Should I Use?

When shopping for leeks, look for ones that are firm with crisp, bright green leaves and white stalks that are at least 4-5 inches long. The white and light green parts are what you’ll want to use in this recipe since they’re more tender and have a milder, sweeter flavor than the darker green tops. Most grocery stores carry regular leeks, but you might occasionally find baby leeks which are more delicate and can be used whole. Before using your leeks, be sure to clean them thoroughly by slicing lengthwise and rinsing between the layers, as they often hide dirt and sand between their tightly packed leaves. If you’re new to cooking with leeks, think of them as having a gentle onion-like flavor that won’t overpower your other ingredients.

Options for Substitutions

This recipe is pretty flexible and you can make several easy swaps depending on what you have in your kitchen:

• Pasta: Any pasta shape works well here – from penne to fettuccine to bowties. Just pick what you have in your pantry!
• Mushrooms: Button, cremini, or portobello mushrooms all work great. If you’re not a mushroom fan, you could use extra zucchini or add some asparagus instead.
• Leeks: No leeks? Two medium shallots or one medium onion can do the job. Just make sure to cook them until they’re nice and soft.
• Half and half: You can use whole milk for a lighter version, or heavy cream for something richer. Plant-based alternatives like unsweetened oat cream also work, though the sauce might be slightly less creamy.
• Parmesan cheese: Pecorino Romano or Grana Padano make good substitutes. For a different flavor, try Asiago or even a mild Gruyere.
• Lemon juice: Fresh is best, but bottled lemon juice works too. In a pinch, you could use white wine vinegar – just start with half the amount and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing leeks is not cleaning them properly – sand and dirt can hide between their layers, so slice them lengthwise and rinse thoroughly under running water to avoid any grittiness in your dish. Another common error is overcooking the mushrooms by crowding them in the pan – cook them in batches if needed, giving them enough space to brown properly instead of steaming. When it comes to the pasta, don’t forget to save some cooking water before draining – this starchy liquid is essential for creating a silky sauce that clings to the pasta perfectly. For the best results, add the half and half gradually while stirring constantly to prevent curdling, and finish with lemon juice only at the very end to maintain its bright flavor.

What to Serve With Quiche?

A slice of leek and mushroom quiche pairs perfectly with a fresh green salad dressed in a light vinaigrette – the crisp lettuce provides a nice contrast to the rich, creamy quiche. For brunch, I like to add some fresh fruit on the side, like mixed berries or sliced melon, which adds a sweet note to balance out the savory flavors. If you’re serving this for dinner, consider adding some roasted vegetables like asparagus or Brussels sprouts, which complement the earthy mushrooms in the quiche. A glass of crisp white wine, like Sauvignon Blanc or Pinot Grigio, makes this meal feel extra special.

Storage Instructions

Keep Fresh: This pasta dish keeps really well in the fridge. Just pop it in an airtight container and it’ll stay good for 3-4 days. The mushrooms and leeks might release a bit more liquid as they sit, but that’s totally normal and actually helps keep the pasta moist!

Make Ahead: You can prep the veggies ahead of time – clean and chop the leeks, slice the mushrooms, and dice the zucchini up to a day in advance. Store them separately in the fridge until you’re ready to cook. This makes dinner assembly super quick when you’re ready to cook!

Warm Up: To bring leftover pasta back to life, warm it in a pan over medium-low heat with a splash of broth or water to keep things creamy. A quick zap in the microwave works too – just add a tiny bit of liquid and cover the bowl. Give it a good stir halfway through heating.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 40-50 g
• Fat: 60-70 g
• Carbohydrates: 120-130 g

Ingredients

• 1 pound pasta (your choice)
• 1 tablespoon olive oil
• 8 ounces sliced mushrooms
• 1 zucchini, diced
• 1 medium leek, chopped (use the white section only)
• 4-5 minced garlic cloves
• 1/2 cup broth (chicken or vegetable)
• 2/3 cup half and half
• 1/2 tablespoon dijon mustard
• 1/4 cup pasta water, set aside
• 1/4 cup grated parmesan cheese
• 2 1/2 tablespoons lemon juice (about 1 lemon)
• Salt, to taste
• Black pepper, to taste
• Chopped fresh parsley, optional

Step 1: Prepare the Pasta and Vegetables

Start by preparing a pot of salted water to cook the pasta according to the package instructions.

Once the pasta is al dente, drain it and set aside, making sure to reserve at least ¼ cup of the pasta water for later use.

Meanwhile, in a large skillet, heat up olive oil over high heat.

Reduce the heat and add sliced mushrooms, chopped leeks, and chopped zucchini to the skillet.

Sauté the vegetables for 7-8 minutes, stirring often, until they are softened.

Step 2: Flavor the Vegetables

Add minced garlic, along with a pinch of salt and pepper, to the sautéed vegetables.

Continue cooking for another 1-2 minutes until the garlic becomes fragrant and the flavors combine nicely.

Step 3: Create the Sauce

Incorporate the broth, half and half, Dijon mustard, and a sprinkle of salt and pepper into the skillet with the vegetables.

Stir well to combine all the ingredients and bring the mixture to a low boil.

Let the sauce cook for about 8-9 minutes, allowing it to thicken to your desired consistency.

Step 4: Enhance the Sauce

Add the reserved pasta water and grated Parmesan cheese to the skillet.

Continue cooking and stirring for an additional 3-4 minutes until the cheese has melted and the sauce is creamy and well combined.

Step 5: Assemble the Dish

Stir in the cooked pasta and fresh lemon juice into the skillet.

Mix everything thoroughly so the pasta is well coated with the sauce and vegetables.

Taste and adjust the seasoning with salt and pepper as desired.

Step 6: Serve and Garnish

Portion the pasta onto plates or bowls.

Sprinkle with freshly chopped parsley and extra Parmesan cheese for garnish.

Serve immediately and enjoy your flavorful pasta dish!