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Mushroom Leek Quiche


  • 2 tbsp butter
  • 1 box sliced portobello mushrooms
  • 1 small bag dried mushrooms (assortment) softened in boiling water
  • 2 chopped leeks white parts only
  • 1/4 cup boursin cheese or any soft cheese
  • 8 eggs whisked
  • 1/4 cup heavy cream
  • salt and pepper
  • 1/2 cup grated parmesan cheese for the top


  • Drain the reconstituted dried mushrooms and chop into smaller pieces. Melt the butter in a frying pan and cook all the mushrooms and leeks over medium heat. When the mushrooms start to brown, add a little salt. This will all take around 5-7 minutes.
  • Toss in the Boursin cheese until melted. Set aside to cool slightly.
  • Meanwhile, whisk together the eggs and heavy cream. Add a little more salt and pepper (and any other seasoning you like). Add the veggies and stir until combined.
  • After the quiche crust (I use my 2.2.1 Keto Crust) has been blind-baked, pour in the filling, top with the grated parmesan, and bake for 30 minutes at 375 (or until brown).
  • Serve warm or at room temperature.