LEEK, HAM AND MUSHROOM QUICHE
Another great way to get veggies into the kids! This quiche is mild, but very flavorful. It reheats well for lunch too if you manage to have any left over. The amount of eggs needed is depeendent on how much filling you end up with and how large and deep your pie dish is.
Provided by C. Taylor
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- In a pan, heat oil and then add leaks, mushrooms, garlic and salt and pepper and cook for approximately 10 minute or until leeks have cooked down.
- Mix in the cream and cook another minute. Remove from the heat and stir in the ham.
- Place piecrust in a deep pie dish and then fill with the leek filling. Top with the cheeses.
- Whisk the eggs, milk and salt and pepper together. Slowly pour over the leeks.
- Bake for approximately 45 minute or until center of quiche has set.
Nutrition Facts : Calories 464.4, Fat 31.9, SaturatedFat 11.5, Cholesterol 292.6, Sodium 711.6, Carbohydrate 23.2, Fiber 2.3, Sugar 3, Protein 21.7
LEEK AND MUSHROOM QUICHE
this is so easy and you'll love it. If I can cut corners or take short cuts I will. Anything that makes life easier, right?
Provided by jacquelinemarie1983
Categories Breakfast
Time 1h
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- In a 9 inch pie pan or quiche dish arrange the pie crust, poke small holes with a fork, so you don't get air bubbles.
- In a med size pan, over med heat add your leeks and mushrooms cook until tender.
- In a mixing bowl whisk the eggs, milk, and the salt and pepper.
- Add the leek and mushrooms to your pie pan, then add the eggs and the cheese on top.
- Cook for 30 to 40 minutes until center comes clean.
- Let rest for 10 minutes before serving. Enjoy! this can be doubled.
LEEK, MUSHROOM & GRUYèRE QUICHE
A favourite of Good Food's associate food ed, this quiche just had to be on the site. Perfect comfort food
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dinner, Main course, Snack, Starter, Supper
Time 20m
Number Of Ingredients 8
Steps:
- To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
- Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
- While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
- While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
Nutrition Facts : Calories 561 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
LEEK AND BACON QUICHE
Steps:
- In a large bowl, combine the flour with butter, egg, salt and 1 tablespoon of the water. Mix lightly with your fingertips until pastry forms peasized pieces. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
- Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as long as 3 days.
- Cook bacon in a skillet over low heat until tender, not crisp. Add leeks, salt and pepper, and saute until leeks are soft and bacon is crisp, 7 to 10 minutes. Drain off excess fat, if any. Set aside.
- Preheat the oven to 375 degrees F and arrange the rack in the middle of the oven. On a generously floured surface, roll pastry from center out, lifting pastry, turning it slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8inch thickness. Lightly butter and flour a 9inch pie pan and line with pastry, leaving about 1/4inch overhang for shrinkage. Pinch up excess pastry to form a rim and flute the edges. Prick the bottom all over with a fork.
- Line pastry with a sheet of parchment or aluminum foil larger than the pan, and fill with pie weights, rice, or beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights, and spread the mustard over the bottom of the pastry. Lower the oven temperature to 325 degrees F.
- In a bowl, beat the eggs lightly with the milk. Stir in bacon and cheese mixture. Pour the custard into the pie shell to within 1/4inch of the top of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving. Serve warm or room temperature.
LEEK QUICHE
We often have potluck breakfasts at my school. I came up with this leek quiche recipe so I could bring something different and filling to share. You can make it in the large pie version or in little tartlets. And if you want to make it vegetarian, just eliminate the sausage. —Kathryn Dampier, Quail Valley, California
Provided by Taste of Home
Time 1h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large skillet, heat oil over medium-high heat. Add leeks and mushrooms; cook and stir until tender, 3-5 minutes. Add sausage and garlic; cook 1 minute longer. Remove from the heat. Sprinkle 1/2 cup cheese over crust. Top with sausage mixture and tomatoes. Whisk eggs, cream, sour cream, thyme, salt and pepper; pour over top. Sprinkle with remaining cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 395 calories, Fat 29g fat (14g saturated fat), Cholesterol 143mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
MUSHROOM & LEEK PIE
In the Pacific Northwest, we make a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms will also delight your diners. -Vickie Woods, Salem, Oregon
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly., Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top., Bake on a lower oven rack until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.
Nutrition Facts : Calories 338 calories, Fat 25g fat (15g saturated fat), Cholesterol 157mg cholesterol, Sodium 470mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
LEEK AND CHEESE QUICHE
A fairly fast, surprisingly good quiche -- even quiche-doubters will like it!
Provided by MIZDEEGZ
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.
- In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.
- In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.
- Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 15.7 g, Cholesterol 203.9 mg, Fat 39.4 g, Fiber 0.8 g, Protein 14.9 g, SaturatedFat 21.4 g, Sodium 358.6 mg, Sugar 2.6 g
More about "leek and mushroom quiche food"
MUSHROOM & LEEK QUICHE | IGA RECIPE
From iga.net
Servings 4Total Time 50 mins
LEEK AND MUSHROOM QUICHE - A BAKING JOURNEY
From abakingjourney.com
5/5 (7)Total Time 3 hrs 15 minsCategory Breakfast, Brunch, Dinner, LunchCalories 372 per serving
- Place the Flour and Salt in the bowl of your Food processor and mix to combine. Add the very cold Butter, cut into small cubes, and pulse until you get a thin crumb texture. Slowly add the cold Water while mixing until the dough starts to come together (see note 1).
- In a large bowl, whisk together the Eggs, Cream, Salt, Pepper and Dried Herbs. Add the grated Cheese (see note 2) and mix to combine. Set aside.
- Blind Bake the Pastry for about 15 minutes - or until the bottom of the pastry feels dry. Remove from the oven.
LEEK MUSHROOM GRUYèRE QUICHE - HIP FOODIE MOM
From hipfoodiemom.com
LEEK, MUSHROOM, AND CAMEMBERT QUICHE - THE APRON EDGE
From theapronedge.com
LEEK AND MUSHROOM QUICHE - A NEW YORK FOODIE
From anewyorkfoodie.com
THERMOMIX RECIPE: LEEK, MUSHROOM AND FETA QUICHE | TENINA.COM
From tenina.com
LEEK, MUSHROOM & GRUYèRE QUICHE - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
WILD MUSHROOM, LEEK AND GRUYèRE QUICHE - CANADIAN …
From canadianliving.com
LEEK + MUSHROOM DAIRY-FREE QUICHE - SIMPLY QUINOA
From simplyquinoa.com
LEEK AND MUSHROOM QUICHE - SMITTEN KITCHEN
From smittenkitchen.com
CRUSTLESS QUICHE WITH LEEKS MUSHROOMS AND FONTINA CHEESE ...
From onlyglutenfreerecipes.com
SAVOURY QUICHE RECIPES FOR EASY ENTERTAINING
From foodnetwork.ca
MUSHROOM & LEEK QUICHE WITH GRUYèRE RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPES - GET CRACKING
MUSHROOM, LEEK AND PROSCIUTTO QUICHE - FOOD NETWORK
From foodnetwork.co.uk
MUSHROOM AND LEEK QUICHE WITH GRUYERE | NEIGHBORFOOD
From neighborfoodblog.com
VEGAN MUSHROOM AND LEEK QUICHE - YUMSOME
From yumsome.com
MUSHROOM LEEK QUICHE | EASY VEGAN - RECIPESANDPLACES.COM
From recipesandplaces.com
MUSHROOM & LEEK QUICHE - OLIVER'S MARKETS
From oliversmarket.com
LEEK AND MUSHROOM QUICHE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HAM MUSHROOM AND LEEK QUICHE - GARLIC & ZEST
From garlicandzest.com
SPINACH, LEEK, AND MUSHROOM QUICHE - THE BOSTON GLOBE
From boston.com
VEGAN QUICHE WITH LEEKS AND MUSHROOMS - VEGAN FOOD & LIVING
From veganfoodandliving.com
MUSHROOM,LEEK AND GRUYERE QUICHE - CUISINART.COM
From cuisinart.com
CHICKEN QUICHE WITH LEEK AND MUSHROOMS - HEALTHY FOOD GUIDE
From healthyfood.com
LEEK, MUSHROOM AND GOAT CHEESE QUICHE RECIPE - THE MOM 100
From themom100.com
CRUSTLESS MUSHROOM & LEEK QUICHE - A TASTY MESS
From atastymess.com
QUICHE RECIPES - FOOD & WINE
From foodandwine.com
LEEK AND MUSHROOM QUICHE - YEPRECIPES.COM
From yeprecipes.com
CRUSTLESS LEEK AND MUSHROOM QUICHE - ALL INFORMATION ABOUT ...
From therecipes.info
ASPARAGUS, MUSHROOM AND LEEK QUICHE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
MUSHROOM LEEK QUICHE | VEGAN TART - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
LEEK AND MUSHROOM QUICHE - FOOD NEWS
From foodnewsnews.com
TOMATO LEEK AND MUSHROOM QUICHE - NEILS HEALTHY MEALS
From neilshealthymeals.com
LEEK BACON MUSHROOM QUICHE RECIPES
From tfrecipes.com
MUSHROOM, LEEK AND GRUYÉRE QUICHE RECIPE - CUISINART.COM
From cuisinart.com
MUSHROOM & LEEK QUICHE | FOODLAND
From foodland.ca
LEEK AND MUSHROOM QUICHE (QUICHE AUX POIREAUX ET ...
From heavenlyhomecooking.com
LEEK AND MUSHROOM QUICHE - COOKEATSHARE
From cookeatshare.com
BACON LEEK AND MUSHROOM QUICHE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
LEEK AND MUSHROOM QUICHE - TFRECIPES.COM
From tfrecipes.com
HAM, LEEK & MUSHROOM QUICHE! - JANE'S PATISSERIE
From janespatisserie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love