Morel Mushroom Quiche with Broccoli & Leeks

Morel Mushroom Quiche

Growing primarily on the Eastern side of our state, Morel mushrooms are somewhat elusive to us here in Western Washington. On a recent fishing trip to the Yakima valley, Jordan and his buddy found 5 precious little morels on the banks of the river and brought them home for us to share. Using what ingredients we had, Jor and I decided to make a quiche!


  • 1 1/2 cups whole-wheat pastry flour or all-purpose flour
  • 10 tablespoons cold butter, cut into chunks
  • 3 eggs
  • 1 head of broccoli
  • 5-7 morel mushrooms (or a 1/2 oz. dried morels)
  • 1 1/2 cups half & half
  • 3/4 teaspoon salt
  • ground pepper
  • 1 cup finely shredded gruyere cheese
  • 2 cloves of chopped garlic


  1.  In a food processor, whirl flour and butter until mixture looks like cornmeal. Add 1 egg and whirl until dough holds together. Press evenly over bottom and up the side of a 9″ glass pie dish. Chill in freezer for 10-15 minutes. Preheat oven to 375 degrees.

More Quiche Crust

2. Saute leeks, garlic and broccoli in a skillet until tender and slightly browned. 

3. In a bowl, whisk together the remaining 2 eggs, 3/4 of the cheese, half-and-half, salt, and pepper. Place veggies into chilled crust and arrange morels on top. Pour egg mixture over vegetables and sprinkle a little extra gruyere cheese on top.


More Quiche with Leeks and Broccoli

4. Bake quiche on bottom rack until filling no longer jiggles when gently shaken, 40 to 45 minutes. Let cool in pan on a rack at least 30 minutes. Loosen quiche from pan rim with a knife, remove rim, and slice. Serve warm & enjoy!

Morel Mushroom Recipe


Morel Quiche with Broccoli and Leeks


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