Leek And Baby Portobello Quiches

• Pastry for two single-crust pies (9 inches)
• 2 tablespoons olive oil
• 1 small leek (white portion only), sliced
• 3 garlic cloves, minced
• 2 cups sliced baby portobello mushrooms
• 1/3 cup cream sherry
• 1/3 cup Miracle Whip
• 10 large eggs
• 2 cups half-and-half cream
• 3 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup grated Parmesan cheese

1. Preheat oven to 350u0b0 On a lightly floured surface, roll each half of pastry dough into a 1/8-in.-thick circle; transfer to 9-in. pie plates. Trim pastries to 1/2 in. beyond rim of plates; flute edges. Refrigerate while preparing filling.
2. In a large skillet, heat oil over medium-high heat; saute leek and garlic until tender. Stir in sherry. Remove from heat; stir in Miracle Whip.
3. In a large bowl, whisk together eggs, cream and seasonings. Place 1 cup mushrooms and half of the leek mixture in each crust. Pour in egg mixture.
4. Bake on a lower oven rack until a knife inserted in the center comes out clean, 40-50 minutes. Sprinkle with cheese. Let stand 10 minutes before cutting.

pastry, olive oil, garlic, baby portobello mushrooms, cream sherry, miracle, eggs, cream, italian seasoning, salt, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/leek-and-baby-portobello-quiches/ (may not work)