This recipe is my first adaption from Smitten Kitten, one of the three holy mothers of food blogging (the other two being Pioneer Woman and Joy the Baker, of course.) And as it turns out, Smitten Kitchen, adapted the recipe from the mother all kitchens, Julia Child. And because Nora Ephron—not her household name and world-renowned fame—convinced me that Julia Child is a true culinary godsend (Julie & Julia currently on repeat), I didn’t hesitate to use this recipe.

If you’re afraid of butter, use cream.— Julia Child

She says. But I am afraid of butter (and cream), so I didn’t make my own crust for this quiche—I’ll get there. But please, feel free to make yours from scratch! Smitten Kitchen has a legitimate recipe (I’m sure). If you’re like me, you can use store-bought pie crust. I used Trader Joe’s. It’s probably sweeter, less flaky than a tart crust, and Julia Child would never ever be caught dead with a pie crust in a quiche, but it tastes divine to me. I don’t own a tart baking pan either, and I found myself procrastinating buying one. Finally I just decided to use the creme brulee dishes I already had. Now I think I will do this for all future quiches.  It’s the perfect size, just as dainty as an h’orderve, but “hearty” enough for dinner.  Plus, being shallow, it automatically invites a more crust to filling ratio, which is always welcomed when there’s crust involved (I’m not afraid of eating buttery things). Making this, I felt like I was cooking with many wise, domestic goddesses in my kitchen (did Nigella copyright domestic goddess? If so, she was there, too.), so I know you’ll enjoy this #eggs4dinner recipe. 




Leek and Mushroom Quiche Leek

(Quiche aux Poireaux et Champignons)

Recipe adapted from Smitten Kitchen via Julia Child, The Art of French Cooking 


  • 12″ pie crust sheet
  • 3 to 4 leeks, white part only, or 2 cups chopped frozen leeks
  • 1/2 cup water
  • Salt
  • 3 tablespoons butter
  • 5 to 6 large white mushrooms, sliced
  • 3 eggs
  • 1 1/2 cups whipping cream (Deb: I use whole milk)
  • 1/4 cup grated Swiss cheese
  • 1 tablespoon butter cut into pea-sized dots


  1. Preheat oven to 375°F.
  2. Line each of the dishes with pie crust. Use a fork make 3-4 fork piercing at the bottom of each dish for ventilation. Bake in the oven for 10 minutes.  Remove from oven when pastry shells are halfway cooked.
  3. If using fresh leeks: Boil the leeks over moderately high heat in a heavy-bottomed, covered saucepan with 1/2 cup water, olive oil and a teaspoon of salt until it the liquid has almost evaporated. Lower heat and stew gently for 20 to 30 minutes until leeks are very tender. Remove heat and set aside. If using frozen leeks: Defrost in the microwave for 3 minutes. Drain excess water. Add olive oil to pan and heat of medium-high. Add leeks and saute, until all the water evaporates, and the the leeks start to brown, about 7-8 minutes.  ”Season the layer” with salt and pepper. Remove and set aside.
  4. Add olive oil to the pan along with the sliced mushrooms. Cover pan and cook over moderately low heat for 8 minutes. Uncover. Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in oil. Stir cooked mushrooms into leek mixture.
  5. Beat the eggs, cream or milk, cheese and seasoning together in a large bowl. Gradually stir in the leek and mushroom mixture. Sprinkle addition cheese on top if you like. Bake in upper third of pre-heated oven for 13-15 minutes or until golden brown and eggs are cooked.
  6. Serve with a bed of greens for a complete dinner.