Grand Cru, Mushroom, Leek & Bacon Quiche

6-8 servings
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This classic style quiche makes a memorable brunch, but don't overlook it for a special lunch or lighter dinner.

Recipe by: Chef Karen Small, chef/owner of The Flying Fig, Cleveland


  • 1 9-inch prepared or homemade pie crust
  • 1/4 pound (4 ounces) chopped bacon
  • 1/2 pound (8 ounces) mixture of sliced oyster and shitake mushrooms
  • 2 leeks, trimmed and thinly sliced
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon freshly ground nutmeg
  • 1 tablespoon chopped chives
  • Salt and pepper to taste
  • 6 eggs
  • 3/4 cup heavy cream
  • 1/2 cup whole milk
  • 2 cups (8 ounces) grated Roth® Original Grand Cru® Cheese


  1. Prebake pie crust, following package or recipe directions. Set aside.
  2. Heat oven to 425°F.
  3. Sauté bacon in a skillet until fully cooked. Remove bacon to paper towels; set aside. Reserve half the bacon grease.
  4. Add sliced mushrooms to hot grease in skillet; cook 3-5 minutes, until tender. Add leeks; cook additional 3-5 minutes. Return bacon pieces to skillet. Add thyme, nutmeg, chives, salt and pepper. Remove from heat.
  5. In a bowl, vigorously beat eggs; add cream and milk and beat. Layer grated Grand Cru and bacon mixture over crust; pour egg mixture over.
  6. Bake quiche 10 minutes. Reduce oven temperature to 350°F; bake additional 30-40 minutes or until egg mixture is set.
  7. Remove from oven; let cool at least 1 hour before serving.