Grand Cru®, Mushroom, Leek & Bacon Quiche

6-8 servings
Cook Time
This rich and savory quiche is a delicious addition to a brunch spread. Chef/owner Karen Small, The Flying Fig, Cleveland, OH


  • 1 9-inch store-bought or homemade pie crust, prebaked
  • ¼ pound bacon, chopped
  • ½ pound oyster and shiitake mushrooms, sliced
  • 2 small leeks, cleaned, trimmed and thinly sliced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon nutmeg, freshly grated
  • 1 tablespoon fresh chives, chopped
  • Salt and pepper to taste
  • 6 eggs
  • ¾ cup heavy cream
  • ½ cup whole milk
  • 8 ounces Roth Grand Cru®, grated


  1. Preheat oven to 425˚ F.
  2. Sauté bacon in a skillet; when fully cooked, remove bacon and reserve half of the drippings in the skillet.
  3. Add mushrooms to the skillet and cook for 3-5 minutes until tender. Add leeks and cook for an additional 3-5 minutes. Return bacon to skillet, season mixture with thyme, nutmeg, chives, salt and pepper and remove from heat.
  4. Vigorously beat eggs; beat in cream and milk.
  5. Layer Grand Cru® Original and bacon mixture onto crust; pour egg mixture over top.
  6. Bake quiche for 10 minutes. Reduce oven temperature to 350˚ F and bake for an additional 30-40 minutes or until egg mixture is set.
  7. Remove quiche from oven and allow to cool at least 1 hour before serving.