Two-Mushroom Quiche

Name: Two-Mushroom Quiche
Ingredients: 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

9 ingredients

14 steps

Ingredients

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

Directions

1

Preheat oven to 400F.
2

Rinse leeks well and drain.
3

Cut into 1/2-inch-thick slices Using fingers, push slices into rings.
4

Set aside.
5

Heat large skillet over medium heat and, when warm, add olive oil.
6

Reduce heat to medium-low, add leeks and cook for about 5 minutes, or until leeks begin to soften and glisten.
7

Remove from heat and set aside.
8

Using fork, prick pie crust all over and prebake about 20 minutes, or until brown.
9

Meanwhile, thinly slice mushroom caps and chop stems.
10

Reheat leeks and add mushrooms, cooking over medium-low for about 15 minutes, or until very soft and fragrant.
11

Remove pie crust from oven and pour leek-mushroom mixture into crust.
12

Beat together eggs, milk, salt and pepper, and pour over vegetables.
13

Sprinkle grated cheese over top and bake until set and flecked with brown spots, about 30 minutes.
14

Serve warm or at room temperature.