Leek and Mushroom Quiche

"this is so easy and you'll love it. If I can cut corners or take short cuts I will. Anything that makes life easier, right?"
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
1hr
Ingredients:
8
Yields:
1 quiche
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 375.
  • In a 9 inch pie pan or quiche dish arrange the pie crust, poke small holes with a fork, so you don't get air bubbles.
  • In a med size pan, over med heat add your leeks and mushrooms cook until tender.
  • In a mixing bowl whisk the eggs, milk, and the salt and pepper.
  • Add the leek and mushrooms to your pie pan, then add the eggs and the cheese on top.
  • Cook for 30 to 40 minutes until center comes clean.
  • Let rest for 10 minutes before serving. Enjoy! this can be doubled.

Questions & Replies

  1. Pic shows sliced tomatoes on top, but not included in recipe . . did u add them?
     
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Reviews

  1. And Made a few changes, it was awesome!!!! And very easy to make :)
     
  2. Delicious. Added 2 tablespoons of fat yogourt and 1tablespoon of basil paste. Doubled the cheese. Firm and yummy quiche!
     
  3. I hope you don't mind -The recipe sounds wonderful to make exactly as written but I am watching fats, starches etc so I made it crustless, no butter just a spray of no oil , 1% milk & the cheese was cut back and I used lite Havarti. No salt. Still an excellent Quiche. Oh I added a tomato just cause I like the color. Thanks for a lovely light dinner
     
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