Heather Berryhill shares a recipe for a quiche with spinach, mushrooms and leeks.
2 frozen/store-bought pie crust 2 leeks (white and pale green parts) thinly sliced and washed thoroughly
1-1/2 tablespoons olive oil
8 ounces baby portobello or white mushrooms, chopped
Salt and pepper, to taste
2 minced garlic cloves
1/4 teaspoon dried thyme (can substitute fresh thyme)
4 ounces chopped baby spinach
1-1/2 cups shredded Gruyere
1/2 cup heavy whipping cream
1/8 teaspoon freshly grated nutmeg
DIRECTIONS 1. Set the oven at 375 degrees.
2. Rinse the thinly sliced leeks in a bowl of cold water to remove any dirt. Separate the layers of the leeks in the water. Let sit for a few and then drain and rinse thoroughly in a colander, one more time. Make sure there is no sand or dirt left in your leeks.
3. In a large skillet over medium heat, add olive oil. Add the leeks and cook, stirring often, for 4 minutes.
4. Add minced garlic. Cook another minute.
5. Add mushrooms, salt, and pepper to the leek/garlic mixture. Turn the heat to medium-high. Cook, stirring often, for 8 minutes or until the mushrooms release their liquid and it evaporates. Stir in the thyme. Spread 1/2 of the mixture into first piecrust; remainder in the second.
6. Add chopped, raw spinach over the mushroom/leek mixture in each crust. Sprinkle 1/2 to 1 cup of the Gruyere (or your desired amount) over mixture in each pie.
7. In a separate bowl, whisk the eggs, heavy whipping cream, nutmeg, and a pinch of salt and pepper. Pour the egg mixture over the vegetables in each pie. Sprinkle the remaining Gruyere cheese on top.
8. Bake the quiche for 40 to 45 minutes or until the custard is puffed and golden. Check the quiche after 35 minutes and if the crust or custard is browning too quickly, cover it loosely with foil. At the end of baking, the center may still be slightly wobbly, but it shouldn’t be loose or liquid. Cool for 10-15 minutes. Serve warm or at room temperature. Serve with an arugula side salad with lemon vinaigrette. Salad and dressing recipe follows. ARUGULA SIDE SALAD
1/2 cup olive oil
1 clove minced garlic
1 teaspoon dijon mustard
Splash of any white wine
freshly grated parmesan cheese
Salt & pepper to taste
Zest one whole lemon in to a small mason jar.
After zesting, cut lemon in half and add the juice of the whole lemon to the bowl.
Add minced garlic, olive oil, mustard, cheese, splash of wine, and salt and pepper.
Add lid to jar and shake.
Pour a small amount over the fresh arugula and toss in a bowl.
Serve alongside quiche.
Serves: 6 Prep Time: 30 minutes Cook Time: 40-45 minutes