Growing up, quiches were a staple in my family’s kitchen, but they seem to have lost their charm over the years. Perhaps it’s because they were incredibly trendy back in the ’80s, and as we all know, anything that becomes too popular tends to fade away. Additionally, there’s a common misconception that quiches are loaded with fat—though that’s not entirely true. Quiches are truly delightful, and this lighter version, packed with vegetables, is perfect for reviving this classic dish. Pair it with a refreshing salad for a complete meal!
Leek, Mushroom, and Goat Cheese Quiche
Servings: 8
Ingredients:
- 1 refrigerated pie crust
- 2 tablespoons olive oil
- 2 leeks, thinly sliced and rinsed
- 1 pound mushrooms, thinly sliced (any variety, including button, works great)
- 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. Place the refrigerated pie crust into a deep 9-inch pie pan.
- In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the leeks and mushrooms, sautéing until they’re soft and golden, about 12 minutes. Transfer to a bowl.
- In a separate medium bowl, whisk together the eggs, milk, and cream, seasoning with salt and pepper.
- Evenly distribute the leek and mushroom mix over the pie crust. Crumble the goat cheese over the top, then pour the cream mixture over everything.
- Bake for approximately 45 to 50 minutes, until the center is slightly jiggly and the top is golden and puffed. A knife inserted in the center should come out mostly clean. Allow the quiche to cool in the pan on a wire rack before serving warm or at room temperature.
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In summary, this Leek, Mushroom, and Goat Cheese Quiche is a fantastic option for a weeknight dinner, combining delicious flavors and wholesome ingredients. It’s simple to prepare and sure to impress your family or guests!