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!
Leeks in Quiche
Besides loads of sautéed mushrooms, a pile of sliced leeks punctuate the creamy interior. I adore leeks, mild members of the onion family. Here’s the 101 on how to prepare them. Leeks look like oversized scallions or green onions, long and cylindrical. The bulbs are white, and then fairly quickly the white goes to light green, then very dark green at the tops. The white and the light green are the part you want to use for cooking.
Save the tops for making vegetable stock (make sure to wash them thoroughly; leeks can be very dirty and they grow by pushing themselves up through the ground. Which is how many vegetables grow, but the layers in leeks tend to trap dirt, especially in the top parts.
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.
And a refrigerated pie crust makes it very easy to prepare and get into the oven in short order. 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
- Preheat the oven to 400°F. Fit the refrigerated pie crust into a 9-inch deep dish 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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