Tomato leek and mushroom quiche is a delicious and easy healthy vegetarian quiche recipe that can be enjoyed for lunch or dinner. Hot or cold!
Folks, this delicious tomato leek and mushroom quiche takes the humble quiche to a whole new level!
It's just so creamy and cheesy tasting and it doesn't even have any cream in it!
I've stuffed it with little cherry tomatoes that just burst with a sweet flavour when you bite into them.
As well as tasty leeks and mushrooms which give it a tangy sensation. Complimenting the whole overall taste.
In my humble opinion this tasty quiche recipe is one you'll be making over and over again!
It's not just the fact that this tomato leek and mushroom quiche is so mouth-watering.
It's got a healthier crust made with wholemeal flour instead of plain flour. That means more fibre and protein.
Plus as each slice of this quiche is only 282 calories, this is a great recipe if you're calorie watching.
It means you're getting as many nutrients as you can whilst taking in fewer calories compared to a quiche made with cream.
A couple of other great things about this quiche recipe (there are many but I'm narrowing it down so I don't waffle!).
This tomato leek and mushroom quiche is so versatile and adaptable.
Versatile, as quiche is perfect for all sorts of occasions, not just daily meals but also parties and picnics too, for example.
Adaptable as there's so many different flavours and ingredients you can add to a quiche so it's not just your plain old quiche lorraine recipe, which we all know.
Hints And Tips For How To Make Tomato Leek And Mushroom Quiche
- You do not have to blind bake the quiche pastry crust first with this recipe.
- Make sure you lightly grease the quiche dish with a little butter before you lay the pastry in it.
- Don't leave the pastry too long to chill in the fridge or it will be harder to roll out.
- Do not worry if your pastry falls apart when you place it into your quiche dish. You'll see from the picture above that mine did. Just use your fingers to pull the pastry together and seal any cracks.
- I don't fork the pastry base as many recipes suggest. The fork holes could allow the filling to leak out and make the pastry base stick to the dish.
- When you pour your filling in, make sure to distribute it evenly. When you eventually cut the quiche into slices you don't want someone to get no tomatoes or mushrooms in their slice!
- If you want to you can season your quiche with a little freshly ground salt and pepper at this stage prior to baking.
- Do leave the quiche to cool once it has baked. It will become more firm and be easier to cut into slices.
- Quiche can be reheated by placing your slices on a baking tray in a pre-heated oven at about 150C Fan for 10 - 15 minutes.
- You can freeze this tomato leek and mushroom quiche too. I wrap individual slices in cling film. That way they're easy to remove from the freezer when required.
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Other Popular Quiche Recipes You Might Also Like
- Cheesy tomato and kale quiche recipe makes 8 tasty slices. It’s ideal for lunch boxes and also a quick and easy dinner, perfect served with a salad.
- Carrot and quark quiche is a perfect low calorie quick healthy meal to make and share with family and friends. Great served cold as a light lunch or a hot dinner with vegetables or salad.
Tomato Leek and Mushroom Quiche Recipe
There are so many different vegetables you could use in this quiche recipe to make it your own.
Just remember to sauté any vegetables prior to adding, although if adding spinach that can be added fresh.
This tomato leek and mushroom quiche is great served with a simple side salad made with mixed lettuce leaves, sliced red onion and chopped tomato.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Tomato Leek and Mushroom Quiche Recipe
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Pastry Crust: -
- 225 g plain wholemeal flour*
- ½ teaspoon salt
- 110 g room temperature unsalted butter cubed
- A little cold water
Quiche filling: -
- 1 tablespoon olive oil
- ½ leek halved lengthwise and then thinly sliced
- 4 large eggs
- 150 g low fat cheddar cheese grated
- 120 g cherry tomatoes halved
- 100 g button mushrooms sliced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- First make the pastry by combining the flour and salt into a bowl.
- Rub in the butter using the tips of your fingers until fine breadcrumbs have formed.
- Use a round bladed knife to mix the mixture to stiff dough with a little cold water.
- Wrap the dough in Clingfilm and pop in the fridge whilst you make the quiche filling.
- Preheat oven to 200C Fan. Grease a round 29cm quiche dish.
- Gently heat the olive oil in a small frying pan and sauté the leek for 3 to 4 minutes until softened.
- In a large bowl whisk together the eggs and cheese. Then fold in the leeks, tomatoes, mushrooms and salt and pepper.
- The pastry should only need 10 minutes to chill in the fridge which makes it easier to roll out but leave it in for longer if required.
- On a lightly floured surface roll out the pastry to a thin thickness and size that is large enough to fill the quiche dish base and sides.
- Roll the pastry around the rolling pin to make it easier to get into the quiche dish, place over quiche dish, gently push down to fit in it, then cut any excess pastry from around the side of the quiche dish and use that to repair any cracks or tears that might have happened in moving the pastry to the dish.
- Pour in the quiche mixture and distribute evenly.
- Bake in the oven for approximately 20-25 minutes until the filling is set, and the crust is lightly browned.
- Once the quiche is cooked it is easier to cut if left to cool, in its dish for 10 – 15 minutes.
For freezing purposes cut into portions before freezing. The quiche can be defrosted and reheated or eaten cold.