When is the last time you had a really great piece of quiche?
You can fix that today (assuming your answer was, “huh, not for a while!”).
I grew up with quiches on the table somewhat regularly, but they have fallen out of fashion…probably because they were so of-the-moment during the 80s, and anything that is uber-popular tends to have to fall out of favor. That and there is the perception – not totally erroneous – that quiches have a lot of fat going on, so….
But quiches are AMAZING, and this is a lightened up version with a lot of vegetables, so (are you with me?) let’s bring back the quiche!
In the Spring when spring onions are plentiful use those instead of the leeks. And really, whatever mushrooms you want to use are just fine – plain inexpensive buttons or creminis, or a wonderful mix of wild mushrooms – all of these work.
Serve it up with a salad and you have a perfect light lunch or dinner.
And you may also have the need for a mini quiche recipe…do consider Bacon, Leek Mushroom and Cheese Mini Quiches.
Please, check out the crimp on this crust…that’s the handiwork of my friend Mandy Maxwell, who helps me out in the kitchen. What a crimper, right? She’s quite a gal. You can also make this in a quiche pan, or course, which has a removable bottom. A quiche pan also has a fluted side so all of have to do is gently press the pie crust into the side of the pan, and after it is cooked and cooled a bit, you can pop it out of he side and have a lovely delicately etched edge to your quiche, no Mandy required.
Leek, Mushroom and Goat Cheese Quiche
- 2 tablespoons olive oil
- 2 leeks thinly sliced and washed
- 1 pound mushrooms thinly sliced (any kids, including button, will be fine)
- 1 refrigerated pie crust
- 4 large eggs
- ½ cup whole milk
- ½ cup heavy cream
- Coarse or kosher salt and freshly ground pepper to taste
- 3 ounces fresh goat cheese crumbled
- Preheat the oven to 400°F. Fit the refrigerated pie crust into a 9-inch deep pie pan.
- Heat a large skillet over medium heat and add 1 tablespoon of the olive oil. Add the leeks and sauté until they are softened but just barely golden, about 12 minutes. Remove to a bowl.
- Add the remaining tablespoon of olive oil to the pan and add the mushrooms. Sauté until the mushrooms have turned golden brown and any liquid has evaporated, about 8 minutes. Add them to the leeks.
- In a medium sized bowl, beat the eggs with the milk and cream, and season with salt and pepper.
- Distribute the leek and mushroom mixture evenly over the bottom of the pie crust. Dot the goat cheese over the vegetables and pour the cream mixture over the filling.
- Bake for about 45 to 50 minutes until the center is just barely jiggly and the top is golden brown and puffed. A knife inserted into the center should come out mostly clean. Cool the quiche in the pan on a wire rack and serve slightly warm or at room temperature.
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