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 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.
MOREL MUSHROOM, LEEK, AND ITALIAN SAUSAGE QUICHE
Savory Quiche with Wild Mushrooms, Sautéed Leeks, and Italian Sausage Quiche is a simple, dish that is as suitable for just about any meal and occasion. It's custardy, meaty, earthy, and a bit of creamy fontina takes it to the next level of deliciousness
Provided by Kindi Lantz
Categories Brunch
Yield 2 10in Quiches
Number Of Ingredients 12
Steps:
- Reconstitute the mushrooms by soaking them in water for at least 30 minutes. Save the morel broth for another use.
- Par-bake your pie shells and set aside.
- Cook the Italian sausage on medium heat in a large skillet
- Remove the Italian sausage from the pan and set aside. Do not clean the skillet.
- Add the leeks, garlic, 2 tablespoons of butter, and 1 teaspoon salt to the same skillet you cooked the sausage in.
- Sauté over medium heat until leeks are bright green and tender.
- Remove the leeks and add to the sausage.
- Slice your mushrooms into rings and add to the pan along with the final tablespoon of butter and saute.
- Combine the mushrooms with the sausage and leeks.
- Mix the eggs, cream, nutmeg, ¼ teaspoon of salt, black pepper, and fontina together.
- Place ¼ of the sausage, leek, and morel mixture at the bottom of each pie shell.
- Pour half of the egg mixture in each pie shell and place the remaining morel mixture on top, using a spatula to smooth it down into the egg mixture.
- Bake at 375℉ for 25 minutes, or until the egg is cooked through and the crust is golden brown.
More about "mushroom leek quiche food"
ASPARAGUS, MUSHROOM AND LEEK QUICHE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
5/5 (2)Total Time 1 hrCategory AppetizerCalories 342 per serving
- Heat up the oil in a pan, chop the leek and mushrooms, and sautee until tender and all the liquid is released, that should take about 10-15 minutes.
- To make the crust, cut the cold butter into cubes, add it to the flour, and use your fingers to rub the butter with the flour until it resembles breadcrumbs.
LEEK AND MUSHROOM QUICHE - YEPRECIPES.COM
From yeprecipes.com
4.9/5 (21)Category Everything ElseCuisine American/GlobalTotal Time 2 hrs 15 mins
- 1. Add the flour and salt to a large mixing bowl and stir to combine. Add the cold cubed butter and gently mix until you have a mixture with pea sized crumbs. Slowly pour in 1 TBSP of the ice cold water and gently mix to combine, continue with the remaining ice cold water 1 TBSP at a time until the dough is shaggy but holds together.
- 2. Lay out a piece of parchment paper and scrape the dough onto the paper. Gently form the dough into a disk about 1 inch thick. Cover the dough with another piece of parchment paper and refrigerate for 30 minutes.
- 3. Remove the dough from the fridge. Lightly flour a work surface and roll the dough out into a disk large enough to cover the bottom and sides of a 9-inch tart pan or pie dish. Gently lay the dough in your pan and gently press down on the bottom and sides to make dough fit snug in the dish (don't worry too much if the dough falls apart a bit, just patch it up in the pan as best as you can). Loosely cover the pan and place back in the refrigerator for 30 more minutes.
MUSHROOM & LEEK QUICHE | IGA RECIPE
From iga.net
Servings 4Total Time 50 mins
CRUSTLESS MUSHROOM & LEEK QUICHE - A TASTY MESS
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MUSHROOM LEEK QUICHE | VEGAN TART - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
4.9/5 (15)Estimated Reading Time 8 mins
- In a large bowl, whisk together the flour and salt. Add the cold cubed vegan butter and the cold water. Knead with your hands until a smooth dough forms (or use a food processor to process the ingredients into a dough).
- In the meantime, make the filling. Clean and cut the leek (*see step-by-step photos here). Thinly slice the mushrooms (or chop them if they’re too large). Mince the garlic and roughly chop the chestnuts.
CHICKEN QUICHE WITH LEEK AND MUSHROOMS - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 1 hrCategory MainsCalories 347 per serving
- 1 Preheat oven to 200°C. Line a 23cm pie dish with pastry and trim excess. Cover base with baking paper and fill with pastry weights or beans. Blind bake according to packet directions.
- 2 Heat a large non-stick frying pan over medium heat and spray with oil. Add leek and mushrooms and cook, stirring, for 5 minutes or until soft and lightly browned. Add spinach and stir until wilted. Remove from heat and stir in chicken.
- 3 Whisk eggs and milk in a jug until combined. Spread chicken mixture over pastry base and pour in egg and milk. Sprinkle with cheese. Bake for 20 minutes or until just set. Serve with green salad.
MUSHROOM AND LEEK QUICHE WITH GRUYERE | NEIGHBORFOOD
From neighborfoodblog.com
5/5 (1)Category BreakfastCuisine BreakfastTotal Time 1 hr 40 mins
- In a large skillet, melt 2 Tablespoons of the butter over medium heat. Add the mushrooms and cook, undisturbed, for a few minutes, or until the bottom side is golden. Flip and continue to cook until mushrooms are golden on both sides. Season with salt. Remove to plate.
- In the same skillet, melt the remaining butter. Add the leeks and saute until softened, about 5-7 minutes. Remove the leeks to a plate.
MUSHROOM & LEEK QUICHE - SOBEYS INC.
From sobeys.com
3/5 (4)Total Time 55 minsEstimated Reading Time 40 secsCalories 210 per serving
- Preheat oven to 375°F (190°C). Bake pie shell on middle rack of oven, 10 min. Meanwhile, in a skillet, heat oil over medium-high heat. Add leeks and mushrooms and cook until leeks are tender, mushrooms are golden and no liquid remains, about 8 min. Season with salt and pepper.
- Turn oven to 425°F (220°C). In a bowl, whisk together eggs, milk and thyme. Sprinkle ½ cup (125 mL) cheese over bottom of pie shell. Spread mushroom mixture evenly over cheese. Pour egg mixture overtop and sprinkle with remaining cheese.
LEEK, MUSHROOM AND GOAT CHEESE QUICHE RECIPE - THE MOM 100
From themom100.com
5/5 (5)Category Main CourseCuisine FrenchTotal Time 1 hr 20 mins
- Heat a large skillet over medium heat and add 1 tablespoon of the olive oil. Add the leeks and sauté until they are softened but just barely golden, about 12 minutes. Remove to a bowl.
- Add the remaining tablespoon of olive oil to the pan and add the mushrooms. Sauté until the mushrooms have turned golden brown and any liquid has evaporated, about 8 minutes. Add them to the leeks.
- In a medium sized bowl, beat the eggs with the milk and cream, and season with salt and pepper.
LEEK + MUSHROOM DAIRY-FREE QUICHE - SIMPLY QUINOA
From simplyquinoa.com
4.5/5 (4)Total Time 45 minsCategory BreakfastCalories 269 per serving
- For the filling, heat the olive oil in a large pan. Add the garlic, mushrooms, and leek and saute until softened, about 3 minutes. Remove from the heat and allow to cool for about 5 minutes.
- In a large bowl, mix together the eggs, almond milk, nutritional yeast, salt, pepper, and thyme. Fold in the veggies. Set aside.
- To the bowl of a food processor, add the crust ingredients. Process until a dough starts to come together. You should be able to squeeze it between your fingers and it will hold together.
MUSHROOM LEEK QUICHE WITH RICOTTA / NO HEAVY CREAM
From healthylittlecravings.com
Servings 6Total Time 1 hr 45 minsEstimated Reading Time 4 mins
- Clean your mushrooms: wash them roughly under running water to remove dirt, then dry with a cloth. Place the mushrooms on a clean cutting board, and slice (remember to remove the dirty bottom)
- You can buy it or make it from scratch: I've used this recipe that I found on Sister Magazine, by Rachel Korinek. If you want to avoid butter, try this one. Both crusts need blind baking, meaning you have to cook your crust first and then crust + filling. I blind baked my crust for about 15/20 minutes at 180°C, then lowered the temperature at 160°C to cook the filling.I've used a 27 cm (10 inches) pan, but it was 3 cm deep (similar to this one). Rachel used a 21 cm pan, 5 cm deep.
- Into a bowl, add 3 eggs and whisk slightly, then add ricotta, milk, salt and pepper. Stir and add leek and mushrooms.
VEGAN MUSHROOM AND LEEK QUICHE - YUMSOME
From yumsome.com
5/5 (10)Total Time 1 hr 15 minsCategory Lunch, Mains, Picnic, SupperCalories 376 per serving
- While the pastry case is baking, heat the oil in a large skillet or wok, and sauté the leeks over a medium-high heat for 5 mins, until they begin to turn translucent.
- While the veggies are sautéing, steam the baby leeks for 5 mins over a pan of boiling water. As soon as they have softened, remove from the steamer, and set aside.
- Blitz all of the 'egg' ingredients in a blender for 15 seconds or so, until you have a smooth batter. (I use my VAC2 on its highest setting for this.)
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.
MUSHROOM LEEK QUICHE TART - TERRISTARTINGFROMSCRATCH.COM
From terristartingfromscratch.com
- In a food processor add flour, salt, grated cheese, and cubed butter then pulse until finely crumbled.
- Now add the cold water, 1 tablespoon at a time, and pulse between each addition. Add enough water until the dough forms a ball.
- Divide dough in half. Roll one half into a round, 1/4" - 1/2" thick) then place into a lightly greased tart pan, repeat this process with the second round.
- Use a fork to pierce holes all over the bottom of both tart shells. Line with parchment and fill with pie weights then place in an oven preheated to 400 degrees. Bake for 15 minutes then remove parchment and weights return the tarts shells to the oven to bake 5 more minutes. Remove from the oven and allow to cool well filling is assembled.
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