This recipe is the result of a happy confluence of factors. My younger son (now 9) regularly insists on opening the fridge and “inventing” a recipe right then and there with whatever we’ve got on hand. This afternoon he decided we needed to do something with onions, leeks and crimini mushrooms. About ten minutes into our project our longtime French teacher arrived. Gigi was raised by Moroccan parents in France before moving to the US and is a fabulous, need no cookbook, French cook. My son asked her, in his limited – but fab accent French, what she would add to his combination. Gigi told him that if it were up to her, she would make a quiche. And so, we were off to the races, in French. My son and Gigi quickly turned our beautiful leek/onion/mushroom mixture into one of the best quiches I’ve ever devoured. The boys and I consumed half of it for dinner tonight and will likely eat the other half for breakfast (leaving me a single piece to photograph for all of you!). C’est tres tres bon.
Leek and Mushroom Quiche (serves 6)
- 1 tablespoon olive oil
- 2 tablespoons best quality butter
- 1 leek, thinly sliced, white part only
- 1 cup onion, finely diced
- 20-oz sliced crimini mushrooms (Two 10-oz bags TJ’s Crimini Mushrooms)
- 2 eggs, lightly beaten
- 1 cup cream
- ½ cup grated Gruyere cheese
- ½ cup grated Swiss cheese
- 1½ teaspoons salt
- ¼ teaspoon nutmeg
- ¼ teaspoon white pepper
- 1 prepared uncooked piecrust (defrost the crust according to package instructions)
Preheat oven to 350 degrees.
Heat olive oil and butter in a large skillet over medium-high heat. Add the onions and the leeks and sauté until both are quite soft, 12-15 minutes. Add the mushrooms and cook them with the leeks and onions until all of the moisture in the mushrooms has evaporated. This will take an additional 15 minutes or so. Take the mushroom/onion/leek mixture off of the stove and allow it to cool slightly.
In a mixing bowl mix together the eggs, cream, the spices and half of each type of grated cheese.
Put the defrosted piecrust into your pie pan. Press the crust into the pan. I find that frozen crusts when they defrost often break into bits when you try to put them in the pan. Gently press the broken bits together to form a complete crust. Don’t fret about the breakage, no one will notice or care once they taste your fabulous creation. Reduce the oven temp to 325 and put the piecrust into the oven for ten minutes. The crust should just start to bubble, but not brown. Remove. If you don’t precook the crust slightly it will be tres tres soggy. Soggy crust is to be avoided at all costs. Ack.
Gently mix the cooled mushroom/onion/leek mixture into the egg/cream mixture. Stir very gently. Pour this into the lightly baked piecrust. Sprinkle the remaining grated cheese over the top. Return the quiche to the oven and bake at 325 degrees until the quiche is set. This should take between 45-55 minutes, depending on your oven. I am not clairvoyant and I have to stick a knife into my quiche to test if it is cooked through. If you can tell whether a quiche is done without taking this step, bully for you. The rest of us will have to live with quiches that have small stab marks in the center. Serve warm, or cool to room temperature, refrigerate, and serve the next day at room temp.