Quiche with Leek and Mushrooms

by Editorial Staff

An excellent option for a hot snack, but also great when cold.

Summary

Prep Time	15 mins
Cook Time	35 mins
Total Time	50 mins
Course	Breakfast

Ingredients

3 sheets puff pastry
1 pc. Leek
400 g Champignons

To fill:

1 pc. Egg
150 g Sour cream
150 g Cheese
to taste Salt, pepper

Instructions

Mushrooms (I have champignons), cut, send to the pan. Cut the leek into thin rings. When the mushrooms are a little fried, send the leeks to the pan.
Season with salt, pepper, and fry everything together for 5-7 minutes. Cool down. Roll out the finished dough to the size of the mold. Put the dough in a mold.
Preparing the fill. Beat the egg with sour cream. Grate the cheese on a fine grater and add to the mixture of sour cream and egg. Transfer the filling into the prepared dough mold. Pour the filling over the cake.
Put the quiche in the oven and bake for 30-40 minutes at 180 degrees.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.