October 21, 2009

Tomato/Mushroom/Leek Quiche

Sorry about the pink edges on the photo, my camera is dying a slow death!

The photo doesn't really do justice to the yumminess of this quiche. It has a couple of ingredients that make it particularly tangy and satisfying. I used a recipe I got from Ellen at Within My Means, with a few alterations.

Preheat oven to 425F.

1 cup grated cheddar
1/2 cup grated parmesan
1 1/2 cups milk
5 eggs
1/2 tsp salt
1/2 tsp pepper
1/4 tsp fresh ground nutmeg
about 10 sliced mushrooms
1 leek
about 20 small cherry tomatoes, slightly frozen

Saute mushrooms with leeks in butter and set aside. Combine milk, eggs, salt, pepper, and nutmeg. Add cheese, mushrooms and leeks, and tomatoes. Ellen gave me the tip to put the cherry tomatoes in the freezer for an hour or two before baking, and I think that helped them keep their shape and give a burst of flavor when eaten.

Pour mixture into pie shell (I use Pillsbury roll outs, Ellen uses Marie Callendar's) and bake 15 minutes at 425. Lower oven to 350 degrees, cover pie edges with tinfoil so they don't burn, and bake another 30-35 minutes.

Super easy, super delicious. Everyone loved it. The cheddar and the nutmeg give it an extra zing.

Have you ever made quiche? What are your favorite additions? Let us know in a Comment.


Kate Sommers said...
This comment has been removed by the author.
Kate Sommers said...

That looks good!
I make a Spinach Souffle that's similar for Holiday brunch or special occasions...that's usually the only times I'll cook now that we don't have any kids in the house.It's pretty quick and easy.
I'll serve it with croissants and soy sausage

melt said...

I'm a fan of tomato & fetta quiche. Roast some big chunks of tomato and pieces of red onion in the oven for about 20-25 minutes, the add to pastry shell with chopped fetta, eggs and fresh thyme. Yum!

Angela said...

Kate- Please send your recipe, I LOVE spinach souffle. My mom and I used to go to a special lunch at "The Magic Pan" and have spinach souffle and then Cherry Crepes for dessert. I could put the spinach souffle recipe up for a Meatless Mondays post if it's simple.

Melt- that sounds so good- I just bought more pie crusts today, and I'll make that for my next quiche- thanks! I'll mention it on the next Meatless Mondays post as well.

Bellen said...

Been making quiches for about 35 years. Favorite combos are:
spinach, onions, swiss;
broccoli, onions, garlic, cheddar;
swiss chard, green onions, garlic, cheese combo of whatever's on hand topped with tomato slices;
bacon, onion, garlic, parmesean & cheddar with Italian seasoning and chopped fresh basil

stephanie said...

mmmm that looks delicious.
I have never made a quiche.
perhaps i should try!

rmlrhonda said...

Ok, I just emailed this and now the comment box seems to have loaded finally so I'll try again I love quiche. I have found it is a great way to use little bits of this and that, either from the vegetable and herb garden, from the "need-to-use-it-up-now" section of the fridge, leftover bits of veg, meat, and or cheese, and the finished product is so elegant. Not at all like your usual leftover meal. And I have found that if you follow the basic pattern, eggs, milk or cream, cheese and filling you can really put almost anything in it and it turns out great. It's also a great sneaky way to use way less or no meat. And I can sneak a lot of veggies into a quiche, too, that my family might otherwise balk at. Love it!

Angela said...

Bellen- Great combos- my personal favorite has always been spinach/mushroom/swiss, but I'm inspired to try some new combos...

Steph- You should, it's so easy, you almost can't go wrong with eggs, cheese, and crust...

rmlrhonda- Thanks for the tips- you're right, I've been thinking lately that quiche is just like a scramble or risotto- put almost any veggies in there and it will work, plus you get to vary the cheese. Fun! Thanks for commenting, and for your email. Sorry you had trouble with it...

MaddyG said...

I made a delicious (if I do say so myself) quiche last week. The filling: red peppers, green peppers, mushrooms, onions, and artichoke hearts... Sharp Cheddar.
With paprika sprinkled on top.
Yum! The peppers and mushrooms were all in danger of becoming waste...I was so happy to rescue them by throwing them in a quiche.

Angela said...

MaddyG- that sounds delicious! I'm so inspired by everyone's ideas to make quiche a staple in our house. My husband and I both love it, and obviously the only limit to what can be included is your imagination! Thanks for sharing...