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Mushroom & Leek Quiche (with optional Cauliflower crust)

An easy quiche recipe stuffed with mushrooms and leeks. Make it in the cauliflower crust or use your favorite pie crust.
Course Breakfast, brunch
Cuisine American
Diet Gluten Free
Keyword eggs, gluten-free
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Calories 272kcal


  • 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
  • 6 eggs
  • 1/3 cup Greek yogurt sub sour cream, if desired
  • 2/3 cup heavy cream use all Greek Yogurt, if desired.
  • 1 cup Cheddar Cheese, shredded fine cut
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • optional-1/2 teaspoon of red pepper flakes

Cauliflower Crust

  • 1 head cauliflower
  • 1/2 cup Parmesan cheese
  • 1 large egg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt


  • 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 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.

Cauliflower Crust:

  • Preheat the oven to 425.
  • Use your food processor to process the cauliflower into small bits similar to the size of rice. Note: it will most likely be easier working in batches.
  • Put the riced cauliflower into a microwave safe bowl and microwave for 5 minutes, covered.
  • Place the cooked cauliflower into a clean dish towel and press the liquid out of the cauliflower.
  • In a bowl, combine the cauliflower, eggs, cheese, garlic powder, and salt.
  • Press the cauliflower mixture into a pie plate. Be sure to press it down firmly.
  • Bake for 16-19 minutes or until nicely golden. Let it cool.


Note: if you are using a traditional pie crust be sure to pre-bake it to avoid a soggy crust! I recommend using our Grandma's Favorite Pie Crust. Sooo good!
I sometimes use mozzarella or cheddar cheese in my cauliflower crust, in a pinch. BUT to get the crispiest crust you need to use Parmesan cheese!


Calories: 272kcal | Carbohydrates: 9g | Protein: 14g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 742mg | Potassium: 441mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1153IU | Vitamin C: 37mg | Calcium: 254mg | Iron: 2mg