Mushroom and Leek Quiche

This Mushroom and Leek Quiche is a savory dish ideal for brunch or a light dinner. The buttery crust envelops a creamy blend of eggs, mushrooms, leeks, and cheese, creating a flavorful combination in each bite. The earthy taste of mushrooms blends with the mild sweetness of leeks, while cheese adds richness and depth. Whether served hot or cold, this quiche delights with its balanced flavors and satisfying texture.

Ingredients

• 1 whole pie crust, store-bought or homemade
• 1 Tbsp olive oil
• 2 cups mushrooms, sliced
• 2 cups leeks, sliced
• 1 cup Gruyere cheese, shredded
• 4 medium eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the pie crust in a 9-inch tart pan and press it into the bottom and sides. Trim off any excess crust.
3. In a skillet, heat the olive oil over medium heat. Add the mushrooms and leeks, and sauté for 5 to 7 minutes until softened. Allow to cool slightly.
4. In a bowl, whisk together the eggs, cream, salt, and pepper.
5. Spread the mushroom and leek mixture over the crust, then sprinkle with Gruyere cheese.
6. Pour the egg mixture over the mushrooms, leeks, and cheese.
7. Bake for 40 to 45 minutes, or until the quiche is set and lightly golden.
8. Let it cool slightly before slicing and serving.

Keywords: Savory, Buttery Crust, Creamy, Brunch, French

Spice Rack: Salt, Black Pepper

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