I cannot believe how easy it is to make quiche! 🙂 Quiche is one of my favorite dishes; I can have it for any meal or snack. Add a side salad or fresh fruit medley of nature’s seasonal goodies, and I am good to go!
Though this was an overall easy dish to make, I was still overwhelmed by all the recipes (apparently quiche is a popular dish!) and was a little nervous about my quiche coming out with a soggy bottom. Better Homes and Gardens has a pretty good page on how to prevent this from happening. My recipe is a combination of about five different recipes that inspired me. One of which looks amazing!
Serve your amazing quiche with a side salad, such as curly kale tossed with julienned carrots and paper-thin beet slices. Enjoy! 🙂
- 1 9-inch premade pie crust
- Cooking oil
- 1 medium shallot ~ coarsely chopped
- 2 large leeks ~ white and light green parts only, chopped to small pieces
- 10 small cremini mushrooms ~ chopped to small pieces
- organic butter
- 1 cup organic half-and-half
- 4 large organic eggs
- 1 cup organic shredded cheese of choice ~ I’m using sharp cheddar
- 1 teaspoon paprika
- 1 tbs Mrs. Dash seasoning of choice
- Sea salt ~ to taste
- Fresh ground black pepper ~ to taste
- Preheat oven to 350°
- Place premade pie crust in the oven, on the middle rack. Bake for 8-10 minutes. The goal is to harden the shell, not bake it to a golden finish. This helps keep the bottom from becoming soggy once fillings are added.
- While the crust is baking, sauté the shallot and leeks with butter and seasonings, until the mixture is aromatic and cooked. Make sure any liquid has evaporated. Transfer to a dish and set aside.
- In the same pan, heat some oil and sauté the mushrooms with your preferred seasonings, until the mushrooms have a nice golden brown color around the edges. Make sure any liquid has evaporated. Transfer to the same dish with the leeks and shallots. Lightly mix.
- When the pie crust has lightly baked, remove from the oven and set aside.
- In a mixing bowl, lightly whisk the eggs, milk, paprika, and Mrs. Dash seasoning.
- Fill about 40% of the pie crust with the cooked veggie filling. Sprinkle on shredded cheese. Reserve some cheese for the top.
- Pour the custard filling all over the veggie and cheese. Sprinkle the remaining cheese on top.
- Bake at 350 for 40-50 minutes. The quiche is cooked through when an inserted fork comes out clean. You should also have a nice browning on the pie crust.
- Remove quiche from oven and allow to cool for about 40 minutes before slicing.