Mushroom & leek quiche
Prep Time
Price Per Serving
Cooking Mode
1 deep-dish pastry shell
15 mL (1 tbsp.) tbsp. canola oil
250 mL (1 cup) cup sliced leeks
500 mL (2 cups) cup sliced white mushrooms
2.5 mL (½ tsp.) tsp salt
2.5 mL (½ tsp.) tsp black pepper
4 eggs
250 mL (1 cup) cup milk
10 mL (2 tsp.) tsp fresh thyme
175 mL (¾ cup) cup grated Swiss cheese
1 asparagus
1 dash olive oil
1 deep-dish pastry shell
15 mL (1 tbsp.) tbsp. canola oil
250 mL (1 cup) cup sliced leeks
500 mL (2 cups) cup sliced white mushrooms
2.5 mL (½ tsp.) tsp salt
2.5 mL (½ tsp.) tsp black pepper
4 eggs
250 mL (1 cup) cup milk
10 mL (2 tsp.) tsp fresh thyme
175 mL (¾ cup) cup grated Swiss cheese
1 asparagus
1 dash olive oil
Directions
1Place rack in the middle of the oven. Preheat the oven to 190°C (375°F). Bake pie shell on middle rack for 10 minutes. Remove from oven and set aside.
2Meanwhile, heat oil over medium-high heat in a skillet. Add leeks and mushrooms and cook until leeks are tender, mushrooms are golden, and no liquid remains, about 8 minutes. Season with salt and pepper.
3Preheat the oven to 220°C (425°F).
4In a bowl, whisk together eggs, milk, and thyme. Sprinkle ½ cup (125 mL) Swiss cheese over bottom of pie shell. Spread vegetable mixture evenly over cheese. Pour egg mixture overtop and sprinkle with remaining cheese.
5Bake quiche in middle of the oven for 25 minutes or until a toothpick inserted in the center comes out clean.
6Serve with freshly grilled asparagus from the oven.
7To avoid a soggy crust, cook vegetables until the liquid has completely evaporated.
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