Mushroom, Leek and Pepper Quiche

I made this quiche because I love a warm breakfast in the morning, but the frozen breakfast sandwiches I’ve been buying lately don’t fill me up (and quite honestly, they don’t taste very good either and the really good ones seem to be obscenely expensive!) So, I figured, why not make a quiche with all the ingredients I really want. It will keep in the fridge for several days, and all I have to do is heat it up in the morning. Yeah, it takes a little more effort than just buying a box of frozen sandwiches, but its worth it when I wake up to a savory slice of pie!

Quiches are nothing new on this blog. They are my FAVORITE breakfast food, but it’s been a while since I made a new one. Since this is my year of meatless eating, I packed this quiche with some of my favorite veggies: mushrooms, leeks and peppers.

Gruyere cheese brings it all together, and I like to have my quiche with a side of spring salad mix – just like they serve at my favorite cafes in Seattle!

INGREDIENTS
1 frozen deep dish pie shell
2 eggs and 1 egg yolk
1/2 cup milk
1/2 cup heavy cream
1 pound baby bella mushrooms, chopped
1 leek chopped (white and light green parts)
1 yellow pepper, diced
1 1/2 cup gruyere cheese
2 tablespoons olive oil
salt
pepper

PREP
1. Preheat oven to 375.
2. In a saute pan, heat olive oil on medium heat. Add leeks and saute for 5 minutes. Add mushrooms and pepper, season with salt and pepper and saute for about 8 minutes until mushrooms begin to lose their water. Remove from heat and set aside.
3. Prebake pie shell 8-10 minutes.
4. Combine eggs, milk, cream, salt and pepper and whisk together.
5. Remove pie shell from oven, layer the bottom of the pie shell with half of the gruyere cheese. Using a slotted spoon, scoop out leek, mushroom and pepper mixture leaving liquid behind – layer on top of cheese. Top with more cheese. Pour egg mixture over the filling.
6. Bake for about 30 minutes until egg is set.

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