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5 from 1 vote

Cheddar, Cremini, and Leek Quiche

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8


  • 2 small leeks cleaned and sliced (use only the white and bright green parts of the leek)
  • 2 cups cremini mushrooms sliced, with stems removed
  • 2 tablespoons butter
  • 4 eggs
  • 1/3 cup Greek yogurt sub sour cream, if desired
  • 2/3 cup heavy cream
  • 1 cup Sargento Sharp Cheddar Cheese fine cut
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • optional-1/4 teaspoon of red pepper flakes


  • Preheat oven to 375 degrees.
  • In a large saute pan melt the butter and add the sliced leeks.
  • Saute the leeks on medium heat for 7 minutes or until soft.
  • Add the mushrooms to the leeks and saute for another 5 minutes or until the mushrooms have let out their liquid. Drain the liquid from the pan.
  • Meanwhile beat the remaining ingredients, except the cheese, together for 3 minutes.
  • Stir in the cheese and the leek mixture (be sure NOT to include any liquid in the pan) into the beaten eggs and dairy.
  • Pour the entire mixture into the prepared cauliflower crust.
  • Bake for 30-35 minutes or until the top is set and a knife ran into the center comes out clean.
  • Serve immediately for best results.