Quiches were a staple in my childhood, gracing our dining table quite often. However, they seem to have lost their charm over the years—perhaps due to their overwhelming popularity in the ’80s, which led to a natural decline in favor. Additionally, there persists a common belief that quiches are laden with fat, which, while not entirely unfounded, overlooks their potential for being both delicious and nutritious. This lighter rendition, brimming with vegetables, invites us to reinstate the quiche in our weeknight menus. Pair it with a fresh salad for a wholesome meal.
Leek, Mushroom, and Goat Cheese Quiche
Serves 8
Ingredients:
- 1 refrigerated pie crust
- 2 tablespoons olive oil
- 2 leeks, thinly sliced and well washed
- 1 pound mushrooms, thinly sliced (any variety, including button mushrooms, will work)
- 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. Line a deep 9-inch pie pan with the refrigerated pie crust.
- Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Sauté the leeks and mushrooms until softened and golden brown, around 12 minutes. Transfer them to a bowl.
- In a medium bowl, whisk together the eggs, milk, and cream. Season with salt and pepper.
- Evenly distribute the leek and mushroom mixture over the pie crust. Crumble the goat cheese on top, then pour the cream mixture over everything.
- Bake for approximately 45 to 50 minutes, or until the center is only slightly jiggly and the top appears golden and puffed. A knife inserted into the center should come out mostly clean. Let the quiche cool in the pan on a wire rack; serve slightly warm or at room temperature.
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In summary, this quiche recipe offers a delightful way to enjoy a classic dish while incorporating a variety of vegetables. It’s simple to prepare and perfect for busy weeknights, making it a fantastic addition to your meal rotation.