Description
Simple, elegant quiche that is perfect for a quick brunch.
Ingredients
- 1 whole Leek, Sliced Thinly
- 4 ounces, weight Canned Mushrooms
- 1 Tablespoon Butter
- ⅛ teaspoons Black Pepper
- ¼ teaspoons Salt
- 5 whole Eggs
- 1 cup Milk
- ½ cups Shredded Swiss Cheese
Preparation
Preheat the oven to 350 F.
Start by placing the sliced leeks in a sink of cold water. Swish them around to remove all of the sand and grit. Let them soak for a bit. Then use your hands to scoop them out of the water and place them on a piece of paper towel to drain.
Meanwhile, chop the mushrooms. Add the butter to a large skillet on medium high heat. Add the leeks and mushrooms. Sprinkle with black pepper and salt. Let these cook while stirring frequently for about 4-5 minutes. Once the leeks become translucent remove skillet from the heat.
Crack the eggs into a large bowl. Add the milk and cheese. Stir in the leeks and mushrooms.
Pour into a baking dish (9×13 or 10 inch circular) that you’ve sprayed with cooking spray. Bake for 30-40 minutes depending on the size of your baking dish. If you are using a smaller dish it will take longer because the quiche will be thicker. Test it by putting a knife in the middle. When it comes out clean it is done.
Enjoy!
