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Leek and Mushroom Quiche
I love quiche and have been making this one for years. You can use other vegetables if you want but this one is made with leeks and mushrooms. It goes wonderful with a big salad. I usually make two and freeze one as they freeze very well.
  Leek and Mushroom Quiche Serves 4 Ingredients 1 (9-inch) pie shell 1/4 C. butter 1 C. thinly sliced leeks, white bottoms only 1/2 lb. fresh sliced mushrooms 1 C. grated cheddar cheese (you can also use Swiss cheese) 3 eggs 1 1/2 C. evaporated milk or half and-half 1/2 t. salt freshly ground black pepper pinch of cayenne pepper Directions Prepare pie shell. Place in pie pan and prick bottom and sides with tines of a fork. Bake at 450°F. for 4 to 5 minutes or just until it begins to brown. Remove from oven and set aside to cool. In skillet, melt 2 tablespoons butter. Sauté the leeks until tender. Place cooked leeks in plate and set aside while you sauté mushrooms. Add remaining 2 tablespoons butter and sauté mushrooms, over medium-high heat, until they are cooked through, about 5 minutes. Remove from heat. Sprinkle half of the grated cheese over bottom of pie shell. Add leeks and mushrooms and remaining cheese. In separate bowl, beat eggs, then add evaporated milk or half-and-half, salt and peppers. Slowly pour over vegetables and cheese. Bake at 325°F. for 30-35 minutes or until center appears to be set and top is browned.  related searches : Leek
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