Mushroom and Leek Quiche with Parmesan

Ingredients

  • 1 (9 inch) frozen pie shell, thawed
  • 1/4 cup unsalted butter
  • 3 large leeks, cleaned and diced, white parts only
  • 2 cups mushrooms, sliced and sauteed
  • 4 eggs beaten
  • 1 cup heavy cream
  • 1 cup milk
  • 1/8 tsp nutmeg
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 cup Parmesan cheese
  • Thaw the pie shell.
  • Preheat the oven to 325 degrees.
  • Melt the butter in a sauce pan.
  • Saute the leeks and mushrooms over medium heat for 5 minutes, stirring frequently. Drain on paper towels.
  • Beat together the eggs, cream, milk, nutmeg, salt and pepper.
  • Mix in the leeks and mushrooms.
  • Turn the filling into the pie shell.
  • Sprinkle Parmesan cheese on the top.
  • Bake for 45 minutes or until filling is set.
  • Serve warm.

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