Leek and Mushroom Quiche

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 224.5
  • Total Fat: 13.8 g
  • Cholesterol: 83.8 mg
  • Sodium: 211.2 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 8.6 g

View full nutritional breakdown of Leek and Mushroom Quiche calories by ingredient
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Adapted from a pinterest recipe; less butter and lower fat milk/cream. Adapted from a pinterest recipe; less butter and lower fat milk/cream.
Number of Servings: 8


    1 Pie Crust (Frozen No Name or Tenderflake all-vegetable shortening- or make your own)
    2 tbsp Butter
    1 lb Mushrooms (approx)
    2 Leeks if large, or a bunch if small.
    3 large Eggs
    1/2 c light Cream 5 %
    1/2 c Milk, 2%
    60 gram(s) Armstrong Light Marble Cheese
    2 tbsp fresh chopped Parsley


Original had more butter, higher fat cream and (opt) parmesan cheese. Adapt to your taste.


Prepare one pie crust or thaw if frozen.
Clean and slice mushrooms and leeks. Slow cook each separately with 1 Tbsp butter, each. Takes about 30 minutes to reduce and start to colour. Toss together. This can be done a day ahead if desired.
Whisk eggs then whisk in cream/milk, parsley and cheese. Season as desired (S&P).
Set oven rack low and preheat to 400.
Spread cooled veggies onto pie crust, pour egg mixture over the veggies.
Carefully place in oven then lower temperature to 375.
Bake until crust is baked through and filling is set and puffed; about 35-40 minutes. Cool briefly on a rack.

Serving Size: Makes 8 slices from 1 pie.

Number of Servings: 8

Recipe submitted by SparkPeople user MCNIFFER.

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