Leeks and Cremini Quiche

I cannot believe how easy it is to make quiche! 🙂 Quiche is one of my favorite dishes; I can have it for any meal or snack. Add a side salad or fresh fruit medley of nature’s seasonal goodies, and I am good to go!

Though this was an overall easy dish to make, I was still overwhelmed by all the recipes (apparently quiche is a popular dish!) and was a little nervous about my quiche coming out with a soggy bottom. Better Homes and Gardens has a pretty good page on how to prevent this from happening. My recipe is a combination of about five different recipes that inspired me. One of which looks amazing!

Serve your amazing quiche with a side salad, such as curly kale tossed with julienned carrots and paper-thin beet slices. Enjoy! 🙂

INGREDIENTS

  • 1 9-inch premade pie crust
  • organic butter
  • 2 large leeks ~ white and light green parts only, chopped
  • 6-8 cremini mushrooms ~ chopped
  • 1 cup organic half-and-half
  • 4 large organic eggs
  • 1 cup organic shredded cheese of choice
  • 1 tbs Mrs. Dash seasoning of choice
  • paprika~ to taste
  • sea salt ~ to taste
  • fresh ground black pepper ~ to taste

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. Place premade pie crust in the oven, on the middle rack. Bake for 8-10 minutes. (The goal is to harden the shell, not bake it to a golden finish. This helps keep the bottom from becoming soggy once fillings are added.)
  3. While the crust is baking, sauté the leeks and cremini with butter, until the mixture is aromatic and cooked. Make sure any liquid has evaporated. Remove from stove.
  4. When the pie crust has lightly baked, remove from the oven and set aside.
  5. In a mixing bowl, lightly whisk the eggs, half and half, and seasonings of choice.
  6. Fill about 40% of the pie crust with the cooked veggies. Sprinkle on shredded cheese. Reserve some cheese for the top.
  7. Pour the custard filling all over the veggie and cheese. Sprinkle the remaining cheese on top.
  8. Bake at 350°F for 40-50 minutes. (The quiche is cooked through when an inserted fork comes out clean. You should also have a nice browning on the pie crust.)
  9. Remove quiche from oven and allow to cool for about 40 minutes before slicing.

Published by

luluwho

Designer • Amateur Chef • Recreational Photographer • Flexitarian Foodie • Forager • Globetrotter

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