One of my favorite dishes is Quiche.
One reason is because a quiche can be made into a simple dish with basic flavors, or it can be made into something quite special and rich.
Another thing I love about quiche, is it’s versatility. I usually make one for dinner and have leftovers for breakfast and sometimes even lunch! Served at a brunch it is a side dish, yet served at a dinner it is the main course.
When I began to homeschool my daughter, many years ago, I needed recipes that would come together easily and would require things that I had in my kitchen already. A fellow homeschooling Mom gave me a recipe I still fall back on today. It is a tried and true recipe and I have passed it on to friends and family many times. Each recipient has loved, not only the simplicity of the recipe, but also the flavor of the quiche.
The recipe I am going to share with you today is from The Pioneer Woman. You all know Ree Drummond, don’t you? She began blogging and became a sensation in the kitchen! I love her recipes and have made many of them. A couple of our favorites are Chicken Fried Steak, and Fried Chicken.
This quiche recipe is a new favorite. I use Ree’s Pie crust recipe also and it is great! You can find it HERE.
Now, on to the recipe!
- 16 ounces white mushrooms, washed and dried
- 2 leeks
- 2 TBL butter
- 8 eggs
- 1 1/2 cups heavy cream
- 2 cups grated Swiss cheese
- Salt and Black pepper to taste
- 8 thin slices prosciutto, cut into small pieces
- 1 pie crust (homemade or purchased)
- Pre-heat oven to 375
- Take the tops and bottoms of the leeks off. Slice them about 1/2 inch thick and rinse well.
- In an large skillet over medium heat, saute the leeks in the butter until golden brown and beginning to caramelize (about 8 - 10 minutes) Add mushrooms and continue to cook until mushrooms are just browning. Take off heat and set aside to cool a little.
- In a bowl, add the eggs and cream and whisk to combine.
- Stir in the mushrooms and leeks. Add grated swiss cheese, salt, pepper and prosciutto.
- The mixture will be very thick.
- Pour into a pie shell, cover loosely with aluminum foil to prevent it from getting to brown on top.
- Bake for 45 minutes, then remove foil and bake an additional 10 minutes.
- The quiche should just barely be set when you take it out of the oven. Let is sit for about 10 minutes (it will set more) before serving.
Cheese substitutes or additions – Gruyer (aged swiss), Cheddar
Veggie substitutes or additions – Spinach, Broccoli, Asparagus, Onion
Meat substitues or additions – Bacon, ham
I hope you enjoy this recipe and will give it a try! See you soon.
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