I love quiche, and as my boyfriend does not, I decided to make some for lunch for myself. Which turned out quite well if I do say so myself. Enjoy!
Mushroom & Leek Quiche
Prep time: 10 min
Cook time: 25-35 min
1 pkg Pillsbury pie crust
4 6″ foil pie plates
1 tbsp olive or canola oil
2 leeks, chopped (white and light green parts only)
2 cups chopped mushrooms
Salt and pepper to taste
4 large eggs
1 cup milk
2 tsp fresh Thyme
3/4 cups shredded cheese, sharp cheddar or marble
Preheat oven to 375F. Roll out pie dough, cut to 7-8″ diameter and fit into pie dish. Pierce dough with a fork, and bake for 10 minutes. After removing pies from oven turn to 425F.
Meanwhile heat oil in a skillet, sauté leeks and mushrooms. Cook until leeks were tender, mushrooms are golden, and no liquid remains. Season with salt and pepper.
In a medium bowl, whisk together eggs, milk, thyme, and cheese.
Layer mushroom and leek mixture in bottom of pie dishes, pour egg mixture over top. Bake for 25-35 minutes, until a toothpick comes out clean.
Wrap with tin foil, keeps in fridge for 3-5 days. Reheat in oven or toaster oven. Be sure to remove from foil before microwaving.