Wild Mushroom, Leek and Gruyere Quiche

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This is the one I made on Christmas. From Canadian Living.


  • 1 tbsp (15 mL) butter
  • 1 leek, chopped
  • 2 cups (500 mL) sliced mixed wild mushrooms, (such as cremini, oyster or chanterelle)
  • 1 cup (250 mL) shredded Gruyère cheese
  • 4 eggs
  • 3/4 cup (175 mL) milk
  • 3/4 cup (175 mL) 10% cream
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 pinch nutmeg
  • 2 tbsp (30 mL) chopped fresh parsley
Pastry:
  • 1-1/2 cups (375 mL) all-purpose flour
  • 2 tsp (10 mL) chopped fresh thyme, (or 1 tsp dried thyme)
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (60 mL) cold butter, cubed
  • 1/4 cup (60 mL) cold lard, cubed
  • 1 egg yolk
  • 1 tsp (5 mL) vinegar or lemon juice
  • Ice water

Pastry: In large bowl, whisk together flour, thyme and salt. Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces.


In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup. Drizzle over dry ingredients, stirring briskly with fork to form ragged dough. Press into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)


On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate or quiche dish. Trim edge to leave 1-inch (2.5 cm) overhang; fold under pastry rim and flute edge. Prick all over with fork. Refrigerate for 30 minutes.


Line pie shell with foil; fill with pie weights or dried beans. Bake on bottom rack of 400ºF (200ºC) oven for 20 minutes. Remove weights and foil. Bake until light golden, 10 to 15 minutes. Let cool on rack.


Meanwhile, in skillet, melt 1 tsp of the butter over medium heat; cook leek, stirring occasionally, until softened, about 5 minutes. Scrape into bowl.


Add remaining butter to pan; cook mushrooms, stirring occasionally, until softened, about 4 minutes. Spread in pie shell along with leek and Gruyère cheese.


In bowl, whisk together eggs, milk, cream, salt, pepper and nutmeg; stir in parsley. Pour into pie shell.


Bake in 375ºF (190ºC) oven, covering pastry rim with foil if browning too quickly, until filling is set and knife inserted in centre comes out clean, 55 to 60 minutes. Let cool in pan on rack for 10 minutes before serving. (Make-ahead: Let cool; cover with foil and refrigerate for up to 24 hours. Reheat, uncovered, in 350ºF/180ºC oven, about 35 minutes.) *** I found that it got brown pretty quickly and seemed done, when it wasn't even close. Keep an eye on it! It honestly did work fine to finish it off in the microwave

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