Ingredients:
2 pie crusts, chilled
3 tablespoons butter or olive oil
2 cups leeks, rinsed carefully and thinly sliced
1 cup mushrooms, finely chopped
1 teaspoon finely chopped fresh parsley
10 eggs, at room temperature
2 cups whole milk, heated until just barely warm
This recipe makes two 9-inch quiches, so you’ll need two pie pans.
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list. Pre heat the oven to 425°.
- Place your pie pans onto a baking sheet. Carefully roll out your pie crusts into circles slightly larger than the pie pans. Gently transfer the pie crust into the pans.
- Line the pie shell with parchment paper and fill with dried beans or pie weights. (This prevents the crust from puffing too much)
- Bake your pie crust for 15 minutes, then carefully remove the beans/weights, and finish baking till the base is firm, about 10 more minutes.
- While your pie crust is baking prepare your filling. When your crust is done, remove it from the oven and lower the temperature to 325°.
- Put 3 tablespoons of butter or olive oil into a deep skillet over medium heat, then add the leeks and cook, stirring frequently for a few minutes. Add the mushrooms and cook about 5 minutes more.
- Layer this leek-mushroom mixture into the pie shell. Add the chopped parsley to the mixture and set aside.
- Whisk the eggs and milk in a bowl and then pour over the leek- mushroom mixture.
- Carefully place the quiche into the preheated oven and bake 30- 40 minutes, until the filling is almost firm but still a little jiggly. Let cool for at least 15 minutes before slicing. Serve warm or at room temperature.