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Hedgehog, Leek, And Cheese Quiche


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  • Pastry for 9-inch open-face pie
  • 3/4 cup grated sharp Cheddar cheese
  • 1/2 pound hedgehog mushrooms
  • 4 young leeks trimmed
  • 3 tablespoons unsalted butter
  • 1 tablespoon finely-chopped pickled jalapeño pepper or more to taste
  • 1 tablespoon chopped roasted red pepper (or canned pimiento)
  • 1 pinch nutmeg
  • 1 pinch cayenne
  • 3 whole eggs
  • 1/3 cup whole milk
  • 1/3 cup sour cream
  • 1/8 teaspoon kosher salt


Servings 6


Step 1

Preheat oven to 375 degrees. Line a 9-inch pie plate with the pastry and flute the edges. Sprinkle the bottom of the crust with 1/2 of the grated Cheddar cheese and set aside.

Wipe the mushrooms clean with a damp cloth and trim the bases of the stems. Chop the mushrooms into large pieces and set aside. Wash the leeks thoroughly under cold running water, pat dry, then slice them into 2-inch-long matchstick strips. (Use the white part of the leek and 1/2 inch of the green part.) Set aside.

Melt the butter in a large nonstick skillet, and add the leeks, and saute over moderate heat until just tender. Add the mushrooms and cook, stirring, until all the mushroom liquid has evaporated. Add the chopped peppers, nutmeg, and cayenne. Remove the pan from the heat and allow the vegetables to cool to tepid. Combine the eggs, milk, sour cream, and salt and whisk them together to make a custard.

Spread the mushrooms and leeks evenly over the cheese in the pie pan, cover with the remaining cheese, and carefully pour the custard. Bake in the preheated oven for 25 minutes or until a cake tester inserted in the center of the pie comes out clean. Serve hot or cold.

This recipe yields 6 servings.

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