The Pioneer Woman Tasty Kitchen
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Mushroom and Leek Quiche

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Level: Easy

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Description

Simple, elegant quiche that is perfect for a quick brunch.

Ingredients

  • 1 whole Leek, Sliced Thinly
  • 4 ounces, weight Canned Mushrooms
  • 1 Tablespoon Butter
  • ⅛ teaspoons Black Pepper
  • ¼ teaspoons Salt
  • 5 whole Eggs
  • 1 cup Milk
  • ½ cups Shredded Swiss Cheese

Preparation

Preheat the oven to 350 F.

Start by placing the sliced leeks in a sink of cold water. Swish them around to remove all of the sand and grit. Let them soak for a bit. Then use your hands to scoop them out of the water and place them on a piece of paper towel to drain.

Meanwhile, chop the mushrooms. Add the butter to a large skillet on medium high heat. Add the leeks and mushrooms. Sprinkle with black pepper and salt. Let these cook while stirring frequently for about 4-5 minutes. Once the leeks become translucent remove skillet from the heat.

Crack the eggs into a large bowl. Add the milk and cheese. Stir in the leeks and mushrooms.

Pour into a baking dish (9×13 or 10 inch circular) that you’ve sprayed with cooking spray. Bake for 30-40 minutes depending on the size of your baking dish. If you are using a smaller dish it will take longer because the quiche will be thicker. Test it by putting a knife in the middle. When it comes out clean it is done.

Enjoy!

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