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Leek & Mushroom Quiche

Source of Recipe

Deanna O.


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6927.1

List of Ingredients

1 10 inch single crust pie crust -- unbaked
1 clove garlic -- crushed
2 leeks -- sliced (include some green)
2 cups fresh mushrooms -- sliced
2 tablespoons butter
2 cups gruyere cheese -- shredded
1 tablespoon flour
4 eggs -- beaten
1 can evaporated milk
1 dash cayenne pepper
1 dash nutmeg
1/4 teaspoon seasoned salt
1 dash white pepper


Recipe

Preheat oven to 350 degrees. Prebake unfilled pie shell for 7 minutes, remove from oven.

Meanwhile, melt butter in large skillet. When melted, add leeks and saute for 2 minutes. Add garlic, saute for another minute, then add mushrooms and saute until cooked and moisture evaporates.

Spread vegetables in bottom of partially baked crust. Mix cheese with flour and sprinkle over vegetables.

Mix eggs and evaporated milk with a whisk, add seasonings and combine. Pour custard over cheese to cover. Bake for 30 to 35 minutes or until browned on top and knife inserted near center comes out clean. Let set for 5 minutes before cutting. Serve warm.

NOTES: For a treat, add 1 tablespoon toasted sesame seeds and 1/4 cup grated parmesan cheese to the flour in your favorite pastry recipe before cutting in shortening.