Comments on: leek and mushroom quiche

By: Courtney

Courtney — Sat, 28 Jan 2012 15:16:12 +0000

This was my first quiche that I ever made and I thought it was just okay. I’m obviously still new to all these things, but my crust wasn’t quite as thick as yours appears in the pictures and it sunk down a little on the sides. It wasn’t as crunchy as I would have like either. The filling was also a little runny and more of a bland creamy color. Next time i’m going to bump up to 4 eggs and knock the milk down to just 1 cup. Overall though, it was great and I can’t wait to try more quiches!!

By: Julie C

Julie C — Wed, 25 Jan 2012 17:50:00 +0000

I made this last night ( I used the LPQ savory tart shell which Deb has linked to elsewhere and I think is phenomenal), but I have to report that I thought the filling had way too much salt. I used portobellos instead of white mushrooms and whole milk (not cream), so that could explain the difference but I don’t think so.

I’d recommend to anyone making it to cut the full teaspoon used for the leeks to just half a teaspoon (or even a 1/4).

Also – I was confused by the references to “seasoning” in number 3? I did not add any extra seasoning and was wondering if by seasoning you meant to add ground pepper? I can’t imagine you are recommending adding more salt! :)

By: AliceToo

AliceToo — Sun, 08 Jan 2012 14:30:53 +0000

Deb – You are my culinary soul mate! Just when I’ve been having weird dreams about some food thing, I look at S-K and there it is!!! Like this quiche…tire of quiche lorraine (well, not really) but in love (again) with leeks these days…It was fabulous…Thanks…AGAIN…for reading my mind!

By: Jia

Jia — Wed, 21 Dec 2011 17:38:46 +0000

This is the best quiche EVER!!!!!! It turned out fantastic. I made it once for my friends and again for my hubby’s work potluck. They are still talking about it.I followed the recipe exactly and it was perfect. The only difference-I did not use port and instead used a splash of lemon juice with a hint of cranberry juice to cook the mushrooms. I don’t think I will ever cook mushrooms any other way again :)

By: debbie

debbie — Sun, 25 Sep 2011 02:09:44 +0000

OMG!!! This is my new fave quiche. Adding to my list of all time favorite recipes. Thank you so much.

By: BethanyRenae

BethanyRenae — Thu, 07 Jul 2011 22:55:32 +0000

Hi there, I made this the other day and it was so delish. But I also found it was too much milk ( i used mostly cream mixed with a bit of 2%) The color in the end was not super yellow like your photo but a kind of bland cream color…Perhaps next time I may use 4 eggs and and smidge less cream/milk? Unless I did something wrong. But regardless the flavors were perfection. It was hard not to just keep eating it and eating until it disappeared. Thanks for all the great recipes!

By: RS

RS — Fri, 17 Jun 2011 00:15:22 +0000

This was incredibly delicious, but I made a few changes. This recipe asks for a lot of salt, so instead I just added a tsp full of salt to the leek mixture. When I mixed it into the sauteed mushrooms and then later into the egg and milk mixture, it was just fine. Also, I skipped the butter and chose to make it with a non-butter option, like I can’t believe it’s not butter, or something similar, whatever you have in your fridge. Turned out to be just perfect. I also skipped the dots of butter on top of the cheese, because the cheese is greasy enough. I made another quiche, but substituted Swiss cheese with a mixture of mozzarella and grated parmesan. Equally delicious!

By: April

April — Tue, 17 May 2011 23:33:40 +0000

Delicious and absolutely decadent!! My non-vegetarian husband even loved it. Like others, I left out the butter. The dish certainly has enough butter without more layered on top. I’ll have to freeze the leftovers, but I’m actually looking forward to eating them.

By: Jackie

Jackie — Tue, 10 May 2011 01:08:39 +0000

I made this for dinner tonight and had to post a comment…it was so perfect! Very flavorful and filling (I served it on top of some raw spinach with a side of roasted asparagus). My husband is a vegetarian and said it was completely satisfying. I used a frozen puff pastry for the crust (totally cheating, but delicious! my mother and aunt would be horrified…shh!). We will for sure make this again, and experiment with different fillings. The way the leeks and mushrooms were cooked was definitely the key to the flavor. I didn’t have port so I used a tablespoon of white wine with the mushrooms and it worked just fine as a cooking liquid. I left out the butter on the top per Deb’s suggestion- no oil at all! MAKE THIS TONIGHT!

By: Kelly

Kelly — Mon, 09 May 2011 05:26:05 +0000

I just made this quiche… and it’s friggin’ delicious! Yummy!
I used store-bought pie crust and it turned out fine, though I may have over cooked the edges of the crust a little.