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–+ servings

Wild Mushroom Quiche

Elevate your brunch or make an effortless dinner with this savory French tart classic. This fall version features late-season wild mushrooms (wood blewits, yellowfoot chanterelles, and black trumpets), caramelized leeks, and Hokkaido squash, but feel free to experiment with seasonal ingredients. You have endless possibilities with the mushrooms—whether you choose a mix of seasonal finds or opt for button mushrooms, cremini, portobello, or oyster mushrooms from the store, the result will be equally satisfying.
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Servings: 1 Quiche

Ingredients

  • For the Pastry
  • 2 1/2 cups all-purpose flour
  • 10 tablespoons butter cold, cut into small cubes
  • 2 egg yolks
  • 1 teaspoon salt
  • 1-4 tablespoons cold water if needed
  • For the Filling
  • Cooking oil such as olive oil or avocado oil (as needed)
  • Butter as needed
  • 8 ounces leeks sliced into rounds
  • 9 ounces wild or store-bought mushrooms sliced
  • 5 ounces Hokkaido or butternut squash cut into medium cubes
  • 6 eggs
  • 7 ounces ricotta cheese
  • 3 1/2 ounces heavy whipping cream

Instructions

  • Directions
  • Step 1: Make the Pastry
  • In a large mixing bowl, combine the flour and the salt. Add cold, cubed butter and use a pastry cutter or fork to mix until the texture is coarse crumbs.
  • Add lightly beaten egg yolks and mix until the dough starts to come together. Use your hands to form a cohesive ball, adding cold water one tablespoon at a time if needed. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  • Step 2: Prepare Filling
  • Heat cooking oil in a pan over medium heat. Cook sliced leeks until softened and caramelized, then set aside. In the same pan, sauté mushrooms. Season mushrooms with salt and pepper and set aside.*
  • In a large bowl, whisk eggs until beaten, then add ricotta cheese and cream. Mix until combined and season with salt and pepper.
  • Step 3: Assemble the Quiche
  • Butter your quiche dish and preheat your oven to 390°F (200°C). Roll out the chilled dough on a floured surface to an even thickness.
  • Transfer to the quiche pan, pressing into the bottom and sides, and trim any excess. Prick the bottom with a fork and prebake for 10 minutes.
  • Arrange sautéed leeks, mushrooms, and squash on the prebaked crust. Pour the egg mixture over the top, ensuring even distribution. Decorate with cutout mushroom shapes from leftover dough if desired. Bake for 30-40 minutes until the filling is set and the top is golden brown. Let cool before serving.

Notes

*Note: If using wild mushrooms, dry sauté first until they release water, then add cooking oil and cook until golden brown. Store-bought mushrooms can be sautéed directly.
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