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! 🙂
- 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
- Preheat oven to 350°F.
- 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.)
- 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.
- When the pie crust has lightly baked, remove from the oven and set aside.
- In a mixing bowl, lightly whisk the eggs, half and half, and seasonings of choice.
- Fill about 40% of the pie crust with the cooked veggies. Sprinkle on shredded cheese. Reserve some cheese for the top.
- Pour the custard filling all over the veggie and cheese. Sprinkle the remaining cheese on top.
- 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.)
- Remove quiche from oven and allow to cool for about 40 minutes before slicing.
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