Lusciously Gratifying
Mushroom and Leek Quiche
Perfect for lunch, dinner, or a midnight snack.
Ingredients
- 1 8-ounce package of Cremini mushrooms sliced
- salt and pepper
- 2 leek bulbs with lower light green and white leaf portions washed really well and sliced into half inch pieces
- 2 cloves garlic minced
- salt and pepper
- 2 tablespoons olive oil
- 1/4 cup whole milk ricotta cheese
- 2 tablespoons parmesan cheese grated
- 1/2 cup half and half
- 10 eggs
- pinch cayenne pepper
- salt and pepper
- 1 9-inch deep dish pie crust
- 1/2 cup swiss cheese shredded
- 1/2 cup cheddar shredded
- 1 tablespoon butter melted
- 2 tablespoons fresh parsley chopped
- sprinkle of cayenne over the top
Instructions
- Heat a large dry frying pan over medium heat. Add mushrooms to the pan (you don't need oil or butter), sprinkle them with salt and pepper, and cook, stirring frequently, until they are nicely browned and any liquid has evaporated. Set aside to cool.
- Preheat oven to 375 F.
- Line a baking dish with parchment paper and scatter the leeks evenly over the pan. Sprinkle the garlic on top and season with salt and pepper. Drizzle the oil over the top and mix with your hands or a spoon until thoroughly coated. Bake for 15 to 20 minutes or until desired doneness. Set aside to cool. Turn oven down to 350 F.
- While vegetables are cooling, make your egg custard. Put the ricotta cheese and parmesan into a large bowl and whisk until smooth. Add the half and half and whisk again. Add the cracked eggs and whisk until fully incorporated. Season with cayenne, salt and pepper. Set aside.
- Shred swiss and cheddar cheeses.
- Melt butter.
- Roll out the pie crust into a 9-inch deep dish pie plate.
- Scatter half of the leeks and mushrooms evenly and loosely across the bottom of the pie crust. Sprinkle the swiss and cheddar evenly over the top, and then cover that with the remaining mushrooms and leeks. Paint the edges of the crust with butter, then pour the custard carefully into the crust. Make sure to have some mushrooms peaking out of the egg mix, then sprinkle with cayenne pepper and parsley.
- Bake at 350 F for 45 to 50 minutes. Check half way through and if it's getting too browned, cover with foil.Remove from oven, and let set for 10 minutes before cutting.Note: For many years I've made quiche and even after the jiggle test and everything looking like it is perfectly set and cooked, I would usually end up with just a small amount of loose egg mix concealed within the center that wouldn't make itself known until making that very first slice. Nobody wants that.I decided to bake this one off the day before I was going to serve it. Refrigerating it overnight, I removed it from the fridge an hour and 15 minutes before I wanted to serve it, reheating it covered with foil, for about 15 to 20 minutes. It pretty much worked like a charm emerging from the oven with a firm yet creamy texture. Unbelievable after all this time i'm finally getting it right!
This is such a delicious quiche. The earthy mushrooms pair well with the sweet leeks. The ricotta gives it both a richness and fluffiness, so you don’t get that rubbery quiche that so many recipes yield..
thanks for the sweet comment, Deb! so happy you enjoyed it!
Thanks for this great recipe Don, loved this quiche !
Delicious quiche recipe,! Thanks Don !!
That’s kind of you to say Mom – so glad you liked it!