Mushroom-Leek Quiche

Erin Grunstein Recipe By
 
  • Cooking and Prep: 1 h
  • Serves: 4
  • Contains:

My mother makes quadruple this quiche recipe every year for Shavuos and we freeze three of them to enjoy at other times. Truthfully, I don't think I've ever had a better quiche!

Ingredients (13)

Main ingredients

Start Cooking

Prepare the Mushroom-Leek Quiche

  1. Remove pie shell from box when frozen. Take out of the foil pan and place in a quiche or Pyrex plate if desired. When soft, press to fit plate.

  2. In the meantime, chop leek in food processor until small pieces. Sauté leeks over medium heat until soft. Remove from pan.

  3. Slice mushrooms and sauté with fine herbs until liquid evaporates. Add mushrooms to leeks.

  4. When vegetables have cooled, mix with cheeses. Pour into prepared quiche plate. Mix milk with egg. Pour over vegetable mixture. Top with sundried tomatoes.

  5. Bake at 350 degrees Fahrenheit for about 45 minutes uncovered. Garnish with basil.

Note:

This quiche freezes very well.

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