Comments on: leek and mushroom quiche

By: Buklz

Buklz — Thu, 12 Apr 2012 17:36:24 +0000

I attempted this crust again last night after the first attempt ended in a shrunken disaster. Mine still didn’t turn out quite right — it was soggy and the crust never crisped up. But despite it’s not-fully-appealing-texture, it tasted soooooo goooooood.

What’s the trick to a non-soggy quiche?!

By: Kim Grey

Kim Grey — Sun, 26 Feb 2012 01:43:16 +0000

That quiche sounds heavenly! What a great way to cook the mushrooms (yes, Julia Child has a way of making such simple things even better!). This is a must-try recipe.

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.