Growing up, quiches were a staple in my household, but it seems they’ve lost their charm over the years. Perhaps it’s because they were ubiquitous in the ’80s, and like all trends, they eventually fade away. There’s also a common belief that quiches are heavy in fat—though this isn’t entirely accurate. They can be fantastic, especially when packed with vegetables. So, let’s reintroduce the quiche to our dinner tables! Pair it with a refreshing salad for a complete meal.
Leek, Mushroom, and Goat Cheese Quiche
Serves 8
Ingredients:
- 1 refrigerated pie crust
- 2 tablespoons olive oil
- 2 leeks, thinly sliced and rinsed
- 1 pound mushrooms, sliced (button or any other variety works)
- 4 large eggs
- ½ cup whole milk
- ½ cup heavy cream
- Coarse or kosher salt and freshly ground pepper, to taste
- 3 ounces fresh goat cheese, crumbled
Instructions:
- Preheat your oven to 400°F. Place the refrigerated pie crust into a deep 9-inch pie pan.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the leeks and mushrooms, sautéing until they become tender and golden brown, which should take about 12 minutes. Transfer the mixture to a bowl.
- In a medium bowl, whisk together the eggs, milk, and cream, seasoning with salt and pepper.
- Evenly distribute the leek and mushroom mixture across the bottom of the pie crust. Sprinkle the crumbled goat cheese over the vegetables, then pour the creamy egg mixture on top.
- Bake for approximately 45 to 50 minutes, until the center is slightly jiggly and the top is golden and puffy. A knife inserted into the center should come out mostly clean. Allow the quiche to cool in the pan on a wire rack. Serve warm or at room temperature.
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In summary, bringing back the quiche can transform your weeknight dinners into a delightful experience. With the right combination of ingredients, you can enjoy a dish that’s both satisfying and full of flavor.