I always forget how much I actually like quiche until I have some leftover pie dough and make one. It’s a perfect lunch with some salad on the side and so easy to make. Plus, you can use up any leftovers in the fridge. Just substitute or add to the ingredients below, and you can even mix together the night before and pour into the dough in the morning to make a really quick breakfast. I recommend putting it on a baking sheet though, because the last thing you want to be doing is cleaning the bottom of the oven if it overflows.
Next week in my week off I’m planning on making a bunch of pie dough and freezing it so I have it whenever I need it….stay tuned…
Leek and Mushroom Quiche
6 eggs, beaten
6 mushrooms, sliced
1 leek, chopped
1/2 onion, chopped
1 garlic clove, minced
1/4 cup white wine
1/2 cup parmesan, grated
1/4 cup cheddar, grated
1 pie crust, homemade or frozen, docked (poked several times with a fork so that the air bubbles can get out)
Saute the onion, leek, and garlic in some olive oil for a couple minutes until soft. Add the mushrooms and cook for another 5 minutes. Deglaze with the wine and let cool. Add the cheese and eggs and stir to combine. Pour into the pie crust and top with a little extra grated parmesan if you like.
Bake at 375 degrees for 35-40 minutes, or until browned and bubbling on top and the crust is browned on the edges. Let cool a few minutes before slicing.