Eggs are the perfect breakfast or brunch food but I never cooked with them much because I always thought egg dishes were complex and difficult to make. So when my girlfriends came over for brunch a few weeks ago, I took the opportunity to use them as guinea pigs by trying out a couple different quiche recipes for the first time (thanks gals). Three weeks and three quiches later, my friends are still alive and eggs no longer scare me! Quiche is relatively simple to make and the beauty of it is you can use whatever vegetables you like in it. Go wild with those greens, baby!
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| Leek, Mushroom and Blue Cheese Quiche |
Leek, Mushroom and Blue Cheese Quiche
¾ cup diced leeks (about 2-3 medium leeks – whites only)
10 medium white mushrooms, sliced
1/4 cup grated Swiss cheese (I used Madrigal, which is similar to Jarlsberg)
handful of crumbled blue cheese
1 pie crust
3 tablespoons unsalted butter
1/4 cup vegetable stock
1 ½ cups whole milk
3 large eggs
4-5 cherry or plum tomatoes, for garnish
½ cup water
Salt, pepper
1. In a small saucepan, boil diced leeks in 1/2 cup water, 2 tablespoons butter and a teaspoon of salt until most of the water boils off.
2. Lower heat and simmer until leeks are tender (5 or so more minutes) and liquid is gone. Set aside.
3. To a saute pan add a tablespoon of butter, 1/4 cup vegetable stock, 1/4 teaspoon of salt and the mushrooms (about 10 medium to large white mushrooms). Cover and cook over medium-low heat until mushrooms have soaked in the liquid (about 8 minutes).
4. Uncover and raise the heat until the mushrooms have sauteed and all the liquid is gone. Mix the leeks in with the mushrooms and remove from heat. Drain any excess liquid off from the vegetables (this is critical to avoid soggy quiche!).
5. In a bowl, beat together 3 large eggs, 1 ½ cups whole milk, 1/4 teaspoon salt and 1/4 teaspoon pepper.
6. Add the mushroom-leek mix to the egg mix gradually until it’s all combined.
7. Pour the egg-veggie mixture into the pie shell, then top with the Swiss and Blue cheeses.
8. Optional: cut plum or cherry tomatoes in half and place gently on top of the quiche with the open side down.
9. Bake for about 50-60 minutes at 375 F until the quiche is golden brown and puffed up. Don’t worry if it’s a bit ‘jiggly’, cool it for 10-15 minutes and it will set. Enjoy!
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| The before… |
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| …the after! |
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