Cheesy Leek Mushroom Bacon Quiche

 This post brought to you by Sargento®. The content and opinions expressed below are all my own.
Have you ever watched the show Chopped?  It is one of my family’s favorite shows.  I love seeing what the chefs come up with using the ingredients in their secret baskets.  My almost 5 year old loves cooking and it is one of his favorite shows.  We even hosted our own Chopped competition at home.  My husband, son, and I all picked one ingredient at the grocery store and we had to combine those all to make an appetizer.  It was a lot of fun.
When I was invited to participate in the Chopped at Home Challenge with Sargento®, I was really excited to try my hand at another Chopped challenge.  We also use Sargento cheeses at home, so it was great to incorporate a product I already use.  Sargento is available in 30 versatile varieties, unique blends and distinct cuts.  Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese.  Sargento Shredded Cheese ranges in size fromn3.25 to 3.95 ounces for a suggested retail price of $2.69 each. 
The Chopped Challenge required 4 ingredients to be used in the recipe.  The theme was comfort food and the priority Sargento product was Sharp Cheddar Fine Cut.  The other required ingredients were cauliflower, crimini mushrooms, and leeks.  I had never cooked with leeks before, so I thought it would be a good challenge to add them to something.
I brainstormed what I could make and decided I was either going to make soup, pasta, or quiche.  I decided to go with a quiche as my family are all big breakfast fans.  I decided that I would make a cauliflower crust instead of using a traditional pie crust.  I also added some of the Sargento Cheddar cheese to the cauliflower crust as well.  I then made the quiche and stuffed it with the leeks, mushrooms, and cheese.  I also decided to add bacon, because who doesn’t like bacon.  
This Cheesy Leek Mushroom Bacon Quiche with a Cauliflower Crust was really delicious.  I really liked the cauliflower crust and thought it went well with the quiche.  I think it is crazy that you can take a vegetable like cauliflower and turn it into a crust.  I thought that the Sargento cheddar cheese, leeks, mushrooms, and bacon also went really well together.
Participating in the Chopped challenge was a lot of fun and I think these four ingredients came together really well to create a great ingredient.  I think this quiche is a great breakfast food.  I also really liked that it has a lot of vegetables in it, which makes it healthier.  To me breakfast food is comfort food, so this is the perfect comfort food and the perfect way to start your day.




Cheesy Leek Mushroom Bacon Quiche


  • 1 medium head of cauliflower, stems removed
  • 2 1/2 cup Sargento Sharp Cheddar Fine Cut cheese
  • 1 egg
  • 1/2 teaspoon garlic powder
  • 1 1/4 teaspoon salt
  • 2 cups crimini mushrooms, chopped
  • Olive oil
  • 2 medium leeks, chopped
  • 2 tablespoons butter
  • 8 eggs
  • 1 1/2 cups milk
  • 8 slices bacon, cooked and crumbled


  1. Preheat the oven to 450 degrees.
  2. Cut the cauliflower into pieces, removing as much of the stem as possible and keeping the florets. Rinse the florets.
  3. Put the cauliflower florets in a food processer or blender until they resemble corn meal.  Place in a microwave safe bowl and microwave for 5 minutes.  Allow to cool for 10 minutes.  After the cauliflower is cooled, use a strong kitchen towel to wring out the excess moisture.
  4. Add the cauliflower to a bowl with 1/2 cup of cheddar cheese, the egg, 1/4 teaspoon of salt, and the garlic powder.  Combine together with your hands.
  5. Transfer the dough to a pie dish and evenly cover the bottom of the dish.  If you have enough cover the sides as well.
  6. Bake the crust for 15-20 minutes or until it begins to brown.  Allow the crust to cool while you make the rest of the quiche.
  8. Quiche:
  9. Preheat the oven to 400 degrees.
  10. Place the mushrooms on a baking sheet.  Drizzle the mushrooms with olive oil and roast for 15-20 minutes or until golden brown.
  11. Finely chop the leeks.  Saute the leeks over medium heat in butter for 8-10 minutes or until they begin to caramelize.
  12. In a bowl whisk the eggs and milk together.  Then stir in the cooled mushrooms, leeks, 2 cups cheddar cheese, crumbled bacon, and 1 teaspoon of salt.
  13. Pour the egg mixture into a pie shell.  Cover loosely with foil and bake for 45 minutes.  Remove the foil and continue baking for an additional 10 minutes.
Make sure to check out and participate in the Food Network Chopped At Home Challenge. 
 For more inspiration, check out the Sargento Pinterest page or visit for more information. 


This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.



  1. This looks delicious!! I love quiche and I love mushrooms! I can’t wait to try it.