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I find that quiche is one of those meals that you can have at lunch, dinner, or as a mid afternoon snack. They are so delightful and full of flavour if made correctly, and there are so many flavour combinations that you can try.


I have never really been a fan of mushrooms yet in this quiche, the other ingredients mould so well with them that it would be insane to cook it without! The pastry is very easy to make at home, or you can use a shop bought case – its completely up to you! There is nothing wrong with a bit of cheating in baking/cooking, everyone does it!

If I am completely honest I have never been a fan of shop bought quiche – I don’t really know why I don’t like them, but I always found there was too much of the egg mixture and I always thought it was a bit icky (no offence to those quiche lovers out there!!) but this recipe is a delightfully lovely taste – very rich but so delicious.



– 175g plain flour
– 75g butter, plus extra for cooking
– 2 leeks (medium size will do)
– 8-10 white mushrooms
– 1 pack of ham (4-6 slices)
– 250g grated cheese
– 100ml double cream
– 2 eggs
– Salt
– Pepper



If you’re making your own pastry follow steps 1-5, if not, skip to 6!

1) To make the pastry – rub together the flour, pinch of salt and butter until you have a soft breadcrumb texture.

2) Add enough cold water to make the breadcrumb mixture join together to make a firm dough and then rest this in the fridge for 30 minutes – I find it easier to form it into a relatively flat circle to be able to roll it out easier later, and then wrap it in clingfilm to protect it in the fridge – Grease and flour a tart case

3) Roll out the pastry on a lightly floured surface and line the tart case – you don’t have to trim off the edges as the pastry will shrink away when cooking so this prevents that – chill again in the fridge

4) Preheat the oven to 190C (180C fan) -Remove the tart case from the fridge and line it with baking parchment and fill with baking beans or uncooked rice.

5) Place on a baking tray and bake for 20 minutes, remove the baking parchment and beans, and bake for a further 5 minutes – Once cooked, leave to cool.

6) Prep the leeks by pealing the outer layers, chop off the bottom root and the leaves so you’re left with the solid bit in the middle and wash thoroughly. Prep the mushrooms by washing and chopping into small slices – using a knob of butter, cook them in a pan on a medium heat until the leeks and mushrooms have cooked through.

7) Sprinkle cheese onto the base of the tart case – I use roughly 150-200g of it (depends how cheesy you like it) – Tear up pieces of the ham and place on top of the cheese so the base is covered in ham

8) Put the leek/mushroom mixture on top of the ham and spread it out evenly – Sprinkle the rest of the cheese on top – it’ll make the quiche nice and brown once its cooked.

9) In a jug or a bowl, mix the cream and the eggs together and pour over the top of the quiche evenly. Place in the oven and cook for 20 minutes and check its progress. If it has browned nicely and has stopped wobbling so much it is ready, if not put it in for another 5 minutes.

10) Either leave to cool slightly so its not piping hot or eat straight away!


Tips and Ideas

You can leave the meat out if you’re a vegetarian, or swap it for a different meat if you prefer!

I often serve my quiche with a light salad, or if for dinner it would be some homemade potato wedges too!


P.s. It is utterly eggscellent

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  1. Anon on October 20, 2021 at 9:09 am

    How long does the quiche keep for?

  2. sarah on February 7, 2021 at 11:42 am

    Hi can you tell me if you can swop the cream for milk? and if using cream can I freeze them, thank you

    • Jane's Patisserie on February 7, 2021 at 12:23 pm

      Ideally you need to use the cream otherwise the mixture will be far too thin – but yes it can freeze!

  3. Emily Zahra on June 9, 2020 at 9:08 pm

    Hi Jane, I’ve made lots of your sweet recipes found on Pinterest but never really came across any of your savoury until I’ve looked on your website. I’d like to make this quiche but I don’t like cheese, would it be possible to make without?

  4. Kirsty on February 26, 2020 at 7:04 pm

    Hi Jane,

    Can you tell me how many people this serves please?

    Thanks in advance


    • Jane's Patisserie on February 26, 2020 at 7:08 pm

      Honestly it depends how much you want, it could vary between 6-12 depending on slice size!

  5. Michelle on April 21, 2018 at 4:31 pm

    What size flan or pastry case did you use. Can this recipe be used to make mini versions & how long would you need to cook for?

    • Jane's Patisserie on April 22, 2018 at 9:14 am

      I used a 23cm flan/tart tin, and I’m not 100% sure on the mini cooking times. Keep an eye on them, but I can’t imagine they take too long!

  6. Frances on August 28, 2017 at 10:09 pm

    I want to make this quiche but not with the pastry. Will that be ok?
    Frances from Sunny South Africa

  7. Malina on April 13, 2017 at 2:13 pm

    Can you tell me please how much leek did you used, approximately in grams?

    • Jane's Patisserie on April 13, 2017 at 9:47 pm

      I used two medium leeks as it says, I didn’t measure the weight, sorry!

  8. Hannah Haynes on January 18, 2015 at 10:11 pm

    Hello! I love the recipes you post and all of your food always looks so amazing! I really like your blog so I’ve nominated you for the Versatile Blogger Award: https://simplyhaynes.wordpress.com/2015/01/18/versatile-blogger-award/ Thanks for sharing your recipes! 🙂

    • janespatisserie on January 19, 2015 at 5:23 pm

      Hehe thank you, I’ll have a look at the awards thing 🙂

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