I really need to get back to healthy cooking. But who wants to read a blog post about some calorie-free dish of blah? Not me for sure. I “ooooh and ahhh” when something is decadent and rich. This quiche is both of those things. I went through a phase where I would not touch eggs, they would just gross me out. I think it had to do with the smell of the yolk, something I still have not come to terms with. Now, I like omelets, quiches, and the like but will not touch a runny yolked egg. I know, I know, culinary faux pas on my part, but let me have one. Otherwise, I am not picky at all.
The story of this quiche comes from my grocery trip last week. I picked up leeks with no inkling of what I would make out of them; a soup was the most obvious thing that came to my mind. But then again, I thought, “Boring!” So I sifted through my cookbooks hoping to find the perfect leek tart recipe. Not much luck. Booooo. Then I went to Google and typed Leek and Mushroom Tart and I was led to Deb (whose site I love) from Smitten Kitchen’s recipe for Leek and Mushroom Quiche and alas I had some inspiration. I used her recipe as a starting point and wanted to add my own flair to it clean out my fridge.
I used a mish mash of cheeses, sour cream, light cream, herbs and the outcome was good! My husband rolled his eyes at me when I said I am making a Leek and Mushroom quiche for dinner, probably because he knew he was going to have be vegetarian tonight.
*Oh! Don’t worry about the dough, if I can do it you CAN do it too. Plus, I don’t even have a rolling pin and used a glass to roll out the dough. (I know, I can spend on other things but I’m stingy when it comes to a rolling pin, only God knows why, :)) It was simple to make, probably because I have a food processor, if not the story would probably be a rant furthering my hate for dough making. Fortunately, I succeeded! But, if it’s easier for you do get a pre-made pie crust or use puff pastry.
Empty out the Fridge Quiche
Inspired and Adapted from Smitten Kitchen’s Leek and Mushroom Quiche
1 tart crust rolled out in a 9 inch pan and pre half-baked
2 cups chopped leeks, rinsed thoroughly
1 1/2 cups sliced mushrooms, I used half shiitake and half baby bella
2 tablespoons olive oil
3 cloves garlic, chopped
4 sprigs of thyme
1 teaspoon salt, or to taste
1 teaspoon black pepper, or to taste
3 large eggs
1/3 cup low-fat sour cream
1/4 light cream or milk
1 cup grated cheese of your choice, I used a mixture goat cheese, fresh mozzarella, and manchego
1/2 chopped baby spinach
1/2 cup chopped baby arugula
1/4 cup chopped parlsey
12 sprigs of chives, chopped
Caramelize the leeks and mushrooms with salt, black pepper, and thyme in the olive oil on medium low heat for about 20 minutes and allow to cool slightly, discard the thyme stems. Preheat the oven to 400 degrees. In a medium sized bowl crack the eggs and whisk. Add the sour cream, light cream, cheeses, baby spinach, baby arugula, parsley, and chives. Next, add the cooled leeks and mushrooms. Add extra salt and black pepper if necessary. Pour the egg mixture into the pre half-baked tart crust. Bake for 45 minutes. Allow to cool slightly, do not serve it right out of the oven, it tastes better warm. I served it with a mixed green salad like on Smitten Kitchen, and with a dijon vinaigrette.