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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