Mushroom, Leek and Spinach Quiche



1 tbsp extra virgin olive oil, plus 1 tsp

6 ounces mushrooms; shitake, cremini, portobello or white mushrooms

2 cups fresh spinach

2 medium leeks, cleaned and sliced

3 cloves of garlic, minced

5 large eggs

3/4 cup whole milk

1/2 heavy cream

1 tsp salt

1/2 tsp pepper

1 cup feta cheese

2 tbsp freshly chopped chives for garnish


1 frozen store bought pie crust defrosted.


Preheat oven to 400 degrees.


Poke holes with a fork throughout the bottom of the pie crust so it doesn’t puff up white baking.  Bake the crust for 8 -10 minutes.  Let cool.


Change oven temperature to 375 degrees.


In a large skillet, heat 1 tbsp extra virgin olive oil on medium high heat.  Saute leeks until softened.

Add mushrooms and garlic then season with ½ tsp salt and ¼ tsp pepper.  Cook for 3-5 minutes until the mushrooms have softened. Transfer veggies to a bowl.


In the same saute pan, heat 1 tsp of extra virgin on medium high heat.  Add spinach and cook until wilted. Spoon the spinach into the bowl with the other veggies.  Discard the extra liquid.


In a large mixing bowl, add milk, heavy cream, eggs and the rest of the salt and pepper. Whisk well to combine. 


Add veggies to the bowl with the egg and cream mixture. Sprinkle in feta cheese. Fold to combine.


Place baked pie crust on a baking sheet. Pour egg, cream and veggie mixture into the crust.  Bake for 35-40 minutes or until the center comes out clean with a toothpick. Quiche should be puffed and browned. Garnish with chives and allow the quiche to cool for 5-7.  Serve.



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