Creamy Mushroom and Leek Quiche
If you’re in the mood for a delightful and savory breakfast or brunch, look no further than our Creamy Mushroom and Leek Quiche. This delectable dish combines the earthy flavors of mushrooms and the subtle sweetness of leeks, all wrapped in a creamy custard and nestled in a buttery pie crust.
- 1 9-inch pie crust
- 1 cup sliced mushrooms
- 1 leek, thinly sliced
- 1 cup shredded Gruyère cheese
- 4 large eggs
- 1 cup heavy cream
- Salt and pepper to taste
- Preheat your oven to 375°F (190°C).
- Place the pie crust in a 9-inch pie dish and crimp the edges.
- In a skillet, sauté the sliced mushrooms and leeks until they are tender and any liquid has evaporated.
- Sprinkle half of the shredded Gruyère cheese over the bottom of the pie crust.
- Spread the sautéed mushroom and leek mixture evenly over the cheese.
- In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
- Pour the egg mixture over the mushrooms, leeks, and cheese.
- Top with the remaining Gruyère cheese.
- Bake in the preheated oven for 30-35 minutes or until the quiche is set and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
Prep Time: 15 minutes
Yield: 6 servings
Creamy Mushroom and Leek Quiche is a savory delight, perfect for brunch or a cozy breakfast. With its buttery crust, earthy mushrooms, and tender leeks, this quiche is a crowd-pleaser.
Nutrition: Calories – 320, Fat – 24g, Carbohydrates – 15g, Protein – 11g
Make your morning special with this Creamy Mushroom and Leek Quiche. Whether you serve it to guests or enjoy it with your family, its rich flavors and creamy texture will make it a breakfast favorite. The combination of mushrooms and leeks creates a harmonious flavor profile that’s both comforting and sophisticated. With minimal effort, you can whip up this delightful quiche and savor every bite. It’s a recipe that deserves a place in your culinary repertoire, and it’s bound to become a cherished dish in your home.