Sunday, 13 November 2011
Mushroom Leek Quiche
My mother makes this quiche a few times a year and all anyone who tries it wants to do is eat more! I've started making the quiche recently as well and it's so delicious, I had to share it!
This recipe freezes extremely well and it often tastes better once it's been reheated. Because of this, we usually make a few at a time and freeze them.
This recipes yield about 4 quiches.
4 store-bought pie crusts (sometimes we make them, but the quiche is delicious with store-bought as well)
olive oil for sauteing
3 packages mushrooms
1 large (or 2 small) leeks
24 oz cheddar cheese, grated
12 oz swiss cheese, grated
1 cup chopped sundried tomatoes (optional)
3 cups milk
freshly ground pepper
1) Preheat oven to 350F.
2) Saute mushrooms
3) Saute leek and onions
4) Mix sauteed vegetables with cheese and sundried tomatoes
5) Divide vegetable and cheese mixture into 4 equal parts and put in pie crusts
6) In a separate bowl, mix eggs and milk
7) Pour egg and milk mixture into pie crusts
8) Bake for 35-40 minutes