Mushroom, Leek and Goat Cheese Quiche

As a Jewish woman, I consider brunch to be a very important meal. While most people have brunch on the weekends, I can do brunch any day of the week. Whenever I host a brunch, I am always looking for a warm dish or something to wow my guests besides the usual bagels and shmear (and don’t get me wrong I LOVE a good bagel with shmear!).

This quiche has become that wow factor for me. The crust is light and flakey- and super easy to whiz together in the food processor, or let’s be honest, store bought will work just as well. The mushrooms and leeks are a perfect marriage with a depth of earthy flavour. All surrounded by a light, eggy interior. And topped with that creamy, salty bite from the goat cheese. Are you hungry yet!?

The cook time is a little tricky as the edges sometimes set before the middle so keep an extra eye and make sure the middle seems set before removing from the oven. You can always test it by making a small cut in the center. And once you’ve mastered that- you can play around with so many fillings and flavours.

With these tips, flavours and your grumbling tummy, I think you should get to work on prepping that quiche because this quiche is worth gossiping about!

Mushroom, Leek and Goat Cheese Quiche 

Yield: 4-6 servings

INGREDIENTS:

1 store bought or home-made pie crust, recipe link below
6 eggs
1/2 cup milk
1 package mixed mushrooms, sliced
1 leek, bottom half, chopped 
1 tbsp Italian seasoning 
1 tbsp fresh herbs (any combo of parsley, dill, thyme or basil will work)
1/3 cup cheddar cheese, shredded 
1/4 cup goat cheese, crumbled 

DIRECTIONS:

1. In a pan drizzled with olive oil, sauté the mushrooms and leeks until soft. Add Italian seasoning, salt and pepper and sauté another minute. Add fresh herbs. Turn off heat and set aside.
2. In a bowl, place eggs and milk, salt and pepper. Mix until combined. 
3. In the bottom of the quiche crust, fill with the mushroom and leek mixture. 
4. Sprinkle shredded cheese over the mushrooms. 
5. Pour egg mixture over mushrooms until it fills the quiche crust. 
6. Scatter goat cheese crumbles on top of the quiche. 
7. Put quiche on top of a baking pan and place in oven. Bake at 375 degrees for 30-40 minutes or until eggs are set and cooked through. 

Quiche crust link: https://www.confettiandbliss.com/flaky-quiche-crust/#tasty-recipes-18697

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