Two-Mushroom Quiche
- 6 small leeks, about 1 lb., roots and ends trimmed
- 1 Tbs. extra virgin olive oil
- 1 partly thawed 9-inch deep-dish pie shell
- 1/4 lb. mixed wild mushrooms such as shiitake
- 3 large eggs
- 1 cup whole milk
- 1/4 tsp. fine sea salt
- Freshly ground black pepper to taste
- 1/2 cup grated cheddar cheese, lightly packed
- Preheat oven to 400F.
- Rinse leeks well and drain.
- Cut into 1/2-inch-thick slices Using fingers, push slices into rings.
- Set aside.
- Heat large skillet over medium heat and, when warm, add olive oil.
- Reduce heat to medium-low, add leeks and cook for about 5 minutes, or until leeks begin to soften and glisten.
- Remove from heat and set aside.
- Using fork, prick pie crust all over and prebake about 20 minutes, or until brown.
- Meanwhile, thinly slice mushroom caps and chop stems.
- Reheat leeks and add mushrooms, cooking over medium-low for about 15 minutes, or until very soft and fragrant.
- Remove pie crust from oven and pour leek-mushroom mixture into crust.
- Beat together eggs, milk, salt and pepper, and pour over vegetables.
- Sprinkle grated cheese over top and bake until set and flecked with brown spots, about 30 minutes.
- Serve warm or at room temperature.
leeks, extra virgin olive oil, shell, mixed wild mushrooms, eggs, milk, salt, freshly ground black pepper, cheddar cheese
Taken from www.vegetariantimes.com/recipe/two-mushroom-quiche/ (may not work)