Potato Crust Mushroom Leek Quiche
These mini potato crust quiches feature crispy mashed russet potato shells filled with savory mushrooms, tender leeks, and a silky smooth egg custard topped with Gruyère and fresh chives. Ten individual portions that are perfect for brunch, potlucks, or any occasion that calls for something genuinely impressive.
Ingredients
Potato Crust
- 800 g russet potatoes peeled and chopped into 1 inch pieces
- salt for boiling water
- oil spray for cupcake tin
Mushroom Filling
- 250 g mushrooms thinly sliced
- 1 tbsp butter
- 1/2 tsp fresh thyme
- pinch of salt
Leek Filling
- 180 g leeks cleaned, split lengthwisde, and thinly sliced crosswise
- 1 tbsp butter
- pinch of salt
Egg Custard
- 3 large eggs
- 3 egg yolks
- 300 g heavy cream
- 150 g whole milk
- 1/2 tsp salt
Topping
- gruyere cheese shredded
- fresh chives chopped
Instructions
COOK THE MUSHROOMS
- 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.
COOK THE LEEKS
- 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.
MAKE THE POTATO CRUST
- 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.
MAKE THE CUSTARD
- 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.
ASSEMBLE AND BAKE
- 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.