Make your next meal extra special with this delectable mushroom and leek quiche! The perfect balance of earthy mushrooms, sweet leeks, rich cheese, and eggy fluffiness will delight all at the table. Easy to make yet impressive enough for a celebration – there’s no better way to wow friends or family than by serving up this delicious treat.
Ingredients:
- 1 pre-made pie crust
- 2 tablespoons of olive oil
- 1 large leek, sliced
- 1 lb. of sliced mushrooms
- 4 eggs
- 1 cup of milk
- 1 cup of shredded cheese (such as Gruyere or cheddar)
- Salt and pepper to taste
- 2 tablespoons of chopped fresh chives
Instructions:
- Preheat the oven to 375°F.
- Place the pre-made pie crust in a pie dish and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced leek to the skillet and cook until it’s soft and translucent, stirring occasionally.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and are browned, stirring occasionally.
- Season the mushroom and leek mixture with salt and pepper to taste.
- Spoon the mushroom and leek mixture into the pie crust.
- In a large mixing bowl, whisk together the eggs and milk.
- Stir in the shredded cheese and season with salt and pepper to taste.
- Pour the egg mixture over the mushroom and leek mixture in the pie crust.
- Bake the quiche in the preheated oven for 35-40 minutes or until the filling is set and the crust is golden brown.
- Remove the quiche from the oven and let it cool for a few minutes.
- Sprinkle chopped fresh chives over the top of the quiche.
- Slice and serve the quiche while it’s still warm.
This delightful, succulent mushroom and leek quiche yields 6-8 servings that is sure to tantalize your taste buds! Serve it up with a fresh side salad or some roasted vegetables for an unforgettable brunch experience – perfect for family gatherings and entertaining friends. Bon appétit!