Potato Crust Mushroom Leek Quiche
These little mini quiches are perfect to bring to a brunch and they’re really not that hard to make. I made these the night before for my friend’s baby shower and they reheated perfectly the next day.
- 800 g russet potatoes (peeled and chopped into 1 inch pieces)
- salt (for boiling water)
- oil spray (for cupcake tin)
- 250 g mushrooms (thinly sliced)
- 1 tbsp butter
- 1/2 tsp fresh thyme
- pinch of salt
- 180 g leeks (cleaned, split lengthwisde, and thinly sliced crosswise)
- 1 tbsp butter
- pinch of salt
- 3 large eggs
- 3 egg yolks
- 300 g heavy cream
- 150 g whole milk
- 1/2 tsp salt
- gruyere cheese (shredded)
- fresh chives (chopped)
- Dry sauté: Heat a pan over medium-high heat until hot. Add the thinly sliced mushrooms directly to the dry pan with no butter or oil. Cook stirring occasionally until all the water has completely evaporated and the mushrooms start to take on color.
- Add butter and season: Add butter, fresh thyme, and a pinch of salt. Stir until the mushrooms are well coated and slightly golden. Remove from heat and set aside.
- Slow cook: In a pan over low heat melt butter. Add sliced leeks and a pinch of salt and stir to combine. Cover with a lid and cook on low for 15-20 minutes stirring every few minutes until the leeks are completely tender, sweet, and slightly silky. Remove from heat and set aside.
- Boil potatoes: Place peeled and chopped russet potatoes in a pot of heavily salted cold water. Bring to a boil and cook until completely fork tender. Drain thoroughly and let steam dry for a few minutes.
- Mash: Mash the potatoes until completely smooth. Season with salt to taste.
- Pre-bake the shells: Preheat oven to 350°F. Spray a cupcake tin generously with oil. Evenly distribute the mashed potato into the 10 cupcake cavities. Use a shot glass or small object with a diameter slightly smaller than the cavity to press the potato firmly into a cup shape with even walls. Bake for about 15 minutes until the edges are lightly golden brown. Remove from oven.
- Whisk: In a bowl whisk together eggs, egg yolks, heavy cream, whole milk, and salt until fully combined. Run through a fine mesh sieve for an extra smooth custard.
- Fill: Into each pre-baked potato cup add a spoonful of mushrooms and a spoonful of leeks. Pour the custard mixture over the fillings until each cup is just about full. Top generously with freshly shredded Gruyère.
- Bake: Bake at 350°F for about 20 minutes until the tops are golden brown and the custard is set with just a very slight wobble in the center.
- Finish and serve: Let cool for a few minutes before removing from the tin. Top with fresh chopped chives and serve warm.
Why You’ll Love This Recipe
- Potato crust instead of pastry — crispy on the outside, soft inside. I honestly think it’s better than a traditional shortcrust pastry in terms of flavor in my opinion!!
Potato Crust Mushroom Leek Quiche: No Stress Brunch Dish
A potato crust solves all of the time and stress that comes with making a traditional quiche crust. Mashed russet potato pressed into a cupcake tin and baked until the edges are lightly golden gives you something crispier and more flavorful than most pastry crusts and it comes together in a fraction of the time. The filling is a combination of two of the best quiche fillings in the world, slow-cooked sweet leeks and deeply savory sautéed mushrooms. The custard is classic French style with a high cream-to-milk ratio that sets silky and rich. These are the kind of thing you bring to a potluck and everyone asks for the recipe before they’ve even finished eating.
