Baby Bella & Leek Quiche

Baby Bella & Leek Quiche | The Tish Kitchen | Food & Lifestyle Blogger

Baby Bella & Leek Quiche | The Tish Kitchen | Food & Lifestyle Blogger

Still feeling Spring-y and loving all the fresh produce at my market. Leeks are really gorgeous, and I could eat mushrooms every day, so my purchases were quick.

This past weekend, my family had an informal brunch to celebrate Easter. We are all originally from NY, so there were bagels and the works (smoked salmon, cream cheese, capers and thinly slice red onion). There was a luscious fruit salad my sister made. Every berry was bursting with sweet juice and vivid color. It was all so delicious. I made Cinnamon Rolls that morning for a sweet treat.

Over tea and coffee, we chatted, played cards, laughed, and really enjoyed spending time with each other. I love my family so much, and miss them. Typical lament is that we are all busy but when we get together, I always feel like everything is all right in the world.

All this chatter led to the next round of grazing. I made two quiches but the Baby Bella & Leek was my sister’s favorite. I baked another this morning, because it’s a great make-ahead meal, and can be portioned for lunches.

Let’s Talk Pie Crust

You can buy the pie crust already made. Some are in refrigerated cases near the dairy aisle, where you’d find the little dough boy. Others are in the frozen section, pre-formed in pie pans. You don’t need to pre-bake either of them before adding your ingredients.

Just because I can make my own crust doesn’t mean I always do. I found an organic, whole wheat ready-made pie crust and keep several in my freezer. It’s great for those last-minute meals for extra guests, or for a fancy way to serve up leftovers.

So, this recipe will just give you the quiche recipe, not the pastry. If anyone wants my pastry recipe, just send me a note, and I will pass it along.

The Basic Custard

This isn’t tough. For an 8- or 10-inch pie, you don’t need any more than a few ingredients. This is traditionally done with cream, and you sure can do that, but to lighten the dish, I use low fat milk.

To a small mixing bowl, add

  • 3 eggs

  • 1 ½ cups of low-fat milk

  • ½ teaspoon of Freshly grated Nutmeg

  • 2 tablespoons Worcestershire Sauce

  • Salt and Pepper to taste

Use a whisk to combine the eggs, milk, and seasonings. Set aside.

The Filling

In a wide fry pan, heat the Cooking Oil of your choice (with Butter, if you prefer) to sauté:

  • 2 large Leeks, washed and cut into rings

  • 1 tablespoon of dried Thyme

  • 1 pound of sliced Baby Bella Mushrooms

  • 3 tablespoons of Marsala Wine

  • 1 cup of shredded Gouda Cheese


  1. Sauté the Leeks, with the Thyme, until thoroughly softened.

  2. Push them to one side of the pan before adding the Baby Bellas.

  3. Sauté the Baby Bellas until lightly browned, and until they release their liquid.

  4. Add the Marsala Wine and stir the Mushrooms and Leeks into the Wine. Allow it to bubble gently and keep it on medium heat until the liquid reduces by half. The drier the filling of the quiche is, the better (less soggy) the final product will be.

  5. Remove the filling from the frying pan and place it in the bottom of the Pie Shell. If you are omitting the pie shell, use cooking spray in your baking dish to prepare the pan before proceeding.

  6. Spread the cheese evenly over the filling in the pie pan.

  7. Whisk the Custard again before pouring into the pie pan. Gently mix the contents so the Custard surrounds the filling. The dough might be fragile, so I use my own fingertips, not a spoon.

  8. If you like extra cheese, then sprinkle some more on top. I didn’t and loved my result.

  9. Place the Quiche on a sheet pan before placing it in a 350-degree oven.


Use the center rack for even baking. 45 minutes should be enough, but peek at it around 40 minutes to see how it’s doing.

The Custard mixture should have risen a bit and you will see a golden-brown Quiche. Jiggle the pan a little and watch the center. If there is movement, close the oven door and give it another 10-15 minutes. Our ovens are different, but the finished look of this is brown, with a set center.

Serving Suggestions

You can serve Quiche hot, warm or at room temperature. I dislike it cold but have seen people eat it that way.

However, you choose to serve it, the Quiche must cool for at least 20 minutes so the Custard can set before slicing.

I love a light salad with my Quiche. Mixed greens with Orange and Hazelnuts, or perhaps Apples and Walnuts, top my salads and make it sweet and crunchy. It’s a nice contrast to the soft texture of the Quiche.

If I am not in the mood for salad, try serving it with Broccolini. I sauté it and add Toasted Sesame Seeds when I serve it.