Mushroom & Leek Quiche

Prep time: 5min
Total time: 40min
Serves 8
1/2 pkg
Deep Dish Pie Shells, thawed according to package directions
170 g
1 tsp
canola oil
15 mL
1
leek, chopped (white and light green parts only)
0
2 cups
sliced mushrooms
500 mL
1/2 tsp
each salt and pepper
2 mL
4
Large Eggs
0
1 cup
2% milk
250 mL
2 tsp
fresh Thyme
10 mL
3/4 cup
shredded Swiss cheese
175 mL
1/8 of the recipe
calories
210
fat
12 g
saturated fat
5 g
carbs
16 g
protein
9 g
cholestrol
110 mg
sodium
280 mg

Directions

  1. 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.

  2. 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.

  3. Bake on middle rack of oven 25 min. or until a toothpick comes out clean.

Tip

To prevent a soggy crust, cook mushrooms until all the liquid evaporates.