Leek and Mushroom Quiche
I made this for Christmas breakfast a while back and it was super tasty. After eating this my sister Rachel announced, “This is the best quiche I have ever had.” I mean really, just about anything with leeks is good.
Apparently I like the combination as I also have a Leek and Mushroom Pizza recipe on here – which is amazing. It just is a really wonderful combination.
This has a wonderful, light onion flavor from the leeks and that savory texture from the mushrooms and it all comes together with cheese and a bit of balsamic vinegar.
Oh it’s so tasty.
Leek and Mushroom Quiche
Prep time
Cook time
Total time
Recipe By: Megan
Serves: 6-8
Ingredients
- ½ recipe Grandma's Pie Crust
- 1 8oz container crimini mushrooms, sliced
- 3 leeks, thinly sliced and rinsed
- ½ cup water
- 3 tablespoons butter, divided
- 1 tablespoon balsamic vinegar
- ½ cup shredded swiss cheese
- 4 eggs
- 1½ cups heavy cream
- ½ cup milk
- salt and pepper
Preparation Instructions
- Preparation Instructions
- Preheat oven to 375º.
- In a small saucepan combine the leeks, water and 2 tablespoons butter, cover and bring to a boil. Cook until leeks are soft about 7-8 minutes. Remove from pan and set aside. Add mushrooms, balsamic vinegar and remaining tablespoon of butter to the pan and cook until soft. Then add to the leeks.
- Roll out pie dough and place in a deep pie plate. Spread leek mixture over the bottom of the pie crust then evenly spread the cheese all over. In a medium bowl combine eggs, heavy cream, milk, salt and pepper and pour into pie crust. Bake about 30-40 minutes or until set. Remove from oven and allow to cool about 10 minutes before serving.
is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
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