Select two different varieties of wild mushrooms for this simple quiche. Making this with a purchased “deep dish” frozen pie shell gets dinner on the table fast, without fuss. Like all quiches, this is as good at room temperature as it is warm.
- 6 small leeks, about 1 lb., roots and ends trimmed
- 1 Tbs. extra virgin olive oil
- 1 partly thawed 9-inch deep-dish pie shell
- 1/4 lb. mixed wild mushrooms such as shiitake
- 3 large eggs
- 1 cup whole milk
- 1/4 tsp. fine sea salt
- Freshly ground black pepper to taste
- 1/2 cup grated cheddar cheese, lightly packed
- Preheat oven to 400F.
- Rinse leeks well and drain. Cut into 1/2-inch-thick slices Using fingers, push slices into rings. Set aside.
- Heat large skillet over medium heat and, when warm, add olive oil. Reduce heat to medium-low, add leeks and cook for about 5 minutes, or until leeks begin to soften and glisten. Remove from heat and set aside.
- Using fork, prick pie crust all over and prebake about 20 minutes, or until brown.
- Meanwhile, thinly slice mushroom caps and chop stems. Reheat leeks and add mushrooms, cooking over medium-low for about 15 minutes, or until very soft and fragrant.
- Remove pie crust from oven and pour leek-mushroom mixture into crust. Beat together eggs, milk, salt and pepper, and pour over vegetables.
- Sprinkle grated cheese over top and bake until set and flecked with brown spots, about 30 minutes. Serve warm or at room temperature.
The shiitake mushroom and creamy, milky, cheesy base of the quiche are companionable with Chardonnay-based wines that are rich yet mildly acidic—but try something less common. Viognier is a white wine variety of the northern Rhône area of France that is fruity and aromatic and takes well to barrel fermentation. Try Bonterra Vineyards Organically Grown Mendocino County Viognier.
- Serving Size: SERVES 4 TO 6
- Calories: 270
- Carbohydrate Content: 22 g
- Cholesterol Content: 120 mg
- Fat Content: 16 g
- Protein Content: 9 g
- Saturated Fat Content: 5 g
- Sodium Content: 320 mg