Return to Recipes
Mushroom & Leek Quiche
Quiche is a timeless brunch favorite that's simple to make and incredibly delicious. This recipe features sweet leeks, golden farm-fresh eggs, earthy mushrooms, savory Parmesan cheese, and a luxurious drizzle of Sabatino Black Truffle Sauce.
Ingredients
2 cups chopped mushrooms
1 tsp fresh thyme (plus more for garnish)
1 prepared pie dough
10 eggs
2 tbsp salted butter
½ cup grated Parmesan cheese (plus more for garnish)
Sabatino Black Truffle Sauce
Method
- Preheat the oven to 450°F
- Lay the pie dough in a 9” pie plate, pressing it gently into the edges
- Bake for 10 minutes, then remove from the oven and let cool. Reduce the oven temperature to 375°F
- In a medium skillet, heat the butter over medium-high heat. Add the leeks and sauté for about 7 minutes, until softened and slightly browned.
- Stir in the mushrooms and cook for another 5 minutes, stirring occasionally, until they release their moisture. Remove from heat
- In a mixing bowl, whisk together the eggs, thyme, and grated Parmesan cheese until well combined
- Stir in the sautéed mushrooms and leeks
- Pour the egg mixture into the cooled pie crust and bake for 30-40 minutes, or until the center is set and the top is golden brown
- Remove from the oven and drizzle with Sabatino Black Truffle Sauce. Sprinkle with additional grated Parmesan and fresh thyme
Shop the Recipe
Read More
HelloFresh Triple Mushroom Truffle Gnocchi
Treat yourself to truffles with this ‘shroom-packed recipe. You’ll start with pillowy potato gnocchi, which you’ll cook until tender, then toss in a silky, savory sauce of sautéed button mushrooms,...
Read more
Inspired by the art of wild mushroom foraging, this dish captures the essence of the forest- earthy, elegant, and effortlessly comforting. A simple yet sophisticated appetizer that delights with la...
Read more
A truffle twist on a comforting classic—layered with the depth of caramelized onions, the richness of Sabatino Truffle Sauce, and topped with melted gruyère for the perfect finish.
Read more