Potato, Leek, and Mushroom Quiche

Recently, several families took recent trip to Utica, Illinois for a surprise birthday party for my sister-in-law. The two and half hour journey, to a town we never had heard of, was an exciting one. As we often do these types of get togethers throughout the year, this was the first we have taken, and it was a blast. Six families came together, staying in two lodges at a place called Grizzly Jack’s Resort, where we hiked at Starved Rock State Park, swam inside the water park, and ate some really great food.

Potato, Leek, and Mushroom Quiche Recipe

One food item that stood out the morning we were departing was a store bought quiche that was brought over from the folks at the other lodge. The families staying in our lodge was up early due to the seven kids that decided to wake up early that morning. We had already taken on blueberry pancakes, sausages, omelets, and a Racine kringle. We had built out appetite up as we were doing some serious hiking in the state park, but after the hike, we were coming back to the lodge to have a late lunch, and attempt to finish up the leftovers from the previous night.

As families began to depart, our lodge was left with plenty of food for lunch which included pansit, lasagna, and that quiche. I mention the quiche because as we were driving back home that afternoon, my wife had mentioned that she really wished she could have tried that quiche. I never knew she loved quiche, and felt sorry for her, so much that the following day, I made her a quiche; a quiche so amazingly good that she ate it for dinner that night, and for breakfast and lunch the following day. You know it’s good when that occurs!

What I love about a quiche is that you can make it your own. Granted, there are some standard techniques like baking the pie crust and letting it cool before adding your egg and milk mixture along with your secret ingredients, but it is those secret ingredients that make a quiche shine. As my wife was disappointed she did not get to try a standard spinach and cheese quiche, she was not disappointed when she found some wonderful surprises inside of my quiche.

Let’s get started.

Ingredients:

  • 1 pie crust
  • 1 yukon gold potato, peeled, and cut into cubes
  • 1 leek, cleaned, and finely sliced
  • 3 cremini mushrooms, cleaned and diced
  • 1/4 cup of roasted red bell peppers, diced
  • 1 cup of quesadilla cheese, or good melting white cheese such as Swiss or Fontina
  • 5 eggs, beaten
  • 1 cup of milk
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp dry mustard powder
  • 1 tbsp olive oil

Preheat your oven to 375 degrees, and bake the pie crust for about 14 minutes, or until a light golden brown. Remove and let it cool. During this time, boil your potatoes for about 7 minutes. You do not want them fully cooked, but cooked more than halfway through. Drain, and let cool.

Add the olive oil to a preheated saute pan, and add the leeks, and mushrooms. Cook for about 8 minutes, stirring from time to time. To a bowl, add the eggs, milk, salt, pepper, and mustard powder. Beat, and beat well.

Quiche Recipe

To the pie crust, layer half of the quesadilla cheese, add the potatoes, leek and mushrooms, and sprinkle with the roasted bell peppers. Pour in the egg mixture, top with the remaining cheese, and place in a preheated 375 degree oven for 50-60 minutes, or until the center is fully cooked.

Remove and let cool for about 1o minutes before slicing into it.

This particular quiche was a comforting one. The cheese blended so well into the crust, and the combination of vegetables made this super delicious. I hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

6 thoughts to “Potato, Leek, and Mushroom Quiche”

  1. Made a slightly tweaked version of this for dinner (used what I had in the fridge). Everyone loved it (9 year old, 6 year old, 18 month old and hubby). What a great easy quiche. I will for sure be making this again! So easy and it could be done a gazillion different ways. yum! This is my first time visiting this blog, I will be coming back again and again. Love your recipes!

  2. Love the site!
    Made this last night and found it to be pretty good. I added bacon to the recipe but still found it needed “something”…an herb or something…what my partner calls “a high note.” But overall, a easy, good week night dinner that I’ll experiment with again.

  3. I made this last night with a couple of changes. I didn’t have time to make a pie crust or roast the peppers, so I baked it in a 9 inch square casserole dish and just used unroasted peppers. Tasted great.

  4. Great recipe!
    Did not add peppers as i did not have them around, but added some dill–delicious!
    Do you post nutrient counts for your recipes, and where can I find them?

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