This makes for 2 large quiches which is what comes in a pack (btw get the "deep dish" crusts). It also works great for the mini shells and they freeze beautifully.
Leek x1
Cremini (brown) mushrooms, one large package or half a brown bag
Fresh Thyme, approx 1tbsp
Eggs x8
Milk x1 cup
Sharp cheddar cheese or Gruyere
Pie shells x2
Preheat oven to 375F.
- chop mushrooms and white and light green part of leeks
- sweat the leeks in olive oil for 5 minutes
- add the mushrooms and fresh thyme, and season with salt and pepper; cook until mushrooms are cooked and all moisture has evaporated
-set that aside to cool a little
- pierce your quiche shells all over with a fork, then bake for 5-10 minutes just to set the base, set aside
- mix eggs and milk. So here's where it gets tricky, I used 8 eggs and 1 cup of milk, but sometimes I run out. Trial and error. Season eggs with salt and pepper!
- spoon the leek / mushroom mixture into the shells then top with the egg mixture (do not overfill or it will run over in the oven)
- top with cheese
- place on a cookie sheet and bake for 20-25 mins or until the top has puffed a little and the cheese is starting to turn golden
Let cool. Enjoy now or freeze.
