Monday, January 30, 2017

Mushroom & Leek Quiche with Gruyere Cheese

The quiche really hit the spot. It was cheesy and savory - gosh I love mushrooms and leeks together! We ate this for dinner, but I think it would make a lovely breakfast or brunch. Heck, I could happily eat this quiche and any time of the day. My husband said he liked it because it wasn't "egg-y".

I know the ingredient list looks a tiny bit long, but really, it came together easily. And the great thing about this quiche is the leftovers are so amazing the next day. I was wondering what I was going to have for lunch today (a bowl of cereal again?) and then SURPRISE - there was left over quiche in the fridge! HURRAY!! That bowl of cereal will have to wait! HA!

**Please note that the goodies in this quiche are PACKED! There isn't a lot of room after you pour everything in, so please make sure you buy a deep dish pie crust or else you will have some major spillage! 

I hope you enjoy my recipe!

  • 9” deep dish** frozen pie crust in pie tin, thawed (I used Pillsbury)
  • 2 1/2 tablespoons butter, divided
  • 6 oz baby bello mushrooms, stems removed & sliced
  • 6 oz button mushrooms, stems removed & sliced
  • 3 Tbl white wine (or broth)
  • 2 small leeks or one large leek, washed, and thoroughly cleaned, white parts only, thinly sliced
  • 2 handfuls of fresh spinach, coarsely chopped
  • 4 eggs
  • 1/3 cup creme freche or sour cream
  • 3/4 cup low fat or whole milk
  • 1 cup Gruyère, shredded
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 tsp ground pepper

Preheat oven to 450 F

Bake deep dish pie crust for 7-10 minutes (keep an eye on it). Set aside to cool.

Lower oven temperature to 375 F

In a large pan heat 2 Tbl butter over medium-high heat. Add the mushrooms and cook for 8 minutes without turning (this helps them to caramelize). Add the wine and cook another 5 minutes until all the liquid is absorbed.  Push all the mushrooms to the rim of the pan and add the remaining butter to the empty circle in the middle of the pan. Add the chopped leeks to the butter and cook for 6 minutes until starting to become translucent.

At this point, go ahead and stir the leeks and the onions together and add the chopped, fresh spinach to the top. The spinach will cook down very quickly.  Stir to combine all the vegetables and mushrooms.

Meanwhile, beat the eggs, creme frech (or sour cream), and milk in a medium bowl. Add the nutmeg, salt and pepper and stir. Add the sauteed vegetables to the egg mixture and stir. Add the Gruyère and stir.

Place the par baked quiche shell onto a rimmed baking sheet that is lined with foil, gently pour the egg mixture into the shell. Bake for 30 – 35 minutes, or just until the quiche has set up in the center.

Cool for 15 minutes, slice, and serve.

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