Mushroom & Leek Quiche
- Level
- easy
- Prep Time
- 5 mins
- Total Time
- 55 mins
- Serves
- Serves 8
Ingredients
- 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)
- 2 cups
- sliced mushrooms
- 500 mL
- 1/2 tsp
- each salt and pepper
- 2 mL
- 4
- eggs
- 1 cup
- 2% milk
- 250 mL
- 2 tsp
- fresh thyme
- 10 mL
- 3/4 cup
- shredded Swiss cheese
- 175 mL
Directions
Step 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.
Step 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.
Step 3
Bake on middle rack of oven 25 min. or until a toothpick comes out clean.
Tips
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Nutritional Facts
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 210
- Fat:
- 12 g
- Saturated Fat:
- 5 g
- Carbs:
- 16 g
- Cholesterol:
- 110 mg
- Protein:
- 9 g
- Sodium:
- 280 mg