Mushroom & Leek Quiche
Prep Time
Cooking Mode
½ pkg Deep Dish Pie Shells, thawed according to package directions
1 tsp canola oil
1 leek, chopped (white and light green parts only)
2 cups sliced mushrooms
½ tsp each salt and pepper
4 eggs
1 cup 2% milk
2 tsp fresh thyme
¾ cup shredded Swiss cheese
½ pkg Deep Dish Pie Shells, thawed according to package directions
1 tsp canola oil
1 leek, chopped (white and light green parts only)
2 cups sliced mushrooms
½ tsp each salt and pepper
4 eggs
1 cup 2% milk
2 tsp fresh thyme
¾ cup shredded Swiss cheese
Directions
1Preheat oven to 375°F (190°C). Bake pie shell on middle rack of oven, 10 min. Meanwhile, in a skillet, heat oil over medium-high heat. Add leeks and mushrooms and cook until leeks are tender, mushrooms are golden and no liquid remains, about 8 min. Season with salt and pepper.
2Turn oven to 425°F (220°C). In a bowl, whisk together eggs, milk and thyme. Sprinkle ½ cup (125 mL) cheese over bottom of pie shell. Spread mushroom mixture evenly over cheese. Pour egg mixture overtop and sprinkle with remaining cheese.
3Bake on middle rack of oven 25 min. or until a toothpick comes out clean.
Tips
1
To prevent a soggy crust, cook mushrooms until all the liquid evaporates.
Disclaimer
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Personal Note
Personal Note
