I was looking for a good recipe, besides soup that could help me use up the leftover veggies in my fridge before I venture out to buy more for my weekly farmers market trip. I also had some eggs and some pie crust so obviously I landed on making a Quiche. I think Quiche is a pretty simple and easy recipe that can also be doctored up to look fancy and presentable for brunch or a main dish for any meal. Plus, this week I have been focusing on my hubby’s favorite dishes and Quiche is at the top of his list so it just made sense all around.
I also had some leeks since they were staring at me in the grocery store saying “buy me, me and figure out what you will do with me later” ha ha. Well I certainly found a place for them in this recipe. The combination of mushrooms, leeks and asparagus were simply the perfect trio here and they looked pretty too!
So here we go. Here are the steps for making this gorgeous, healthy dish that can of course feed a crowd or your be stored in the fridge for a weeknight meal any day of the week!
First, and foremost those leeks. A lot of people are afraid of using them in a recipe due to the fact that you need to clean them first. Well, I am here to tell you that it literally takes a few minutes to clean them and it is totally worth it since they are delicious.
I just rinsed and chopped them, then placed them into a bowl with ice water to rinse the remaining dirt off and that was that. Easy as pie! All of the excess dirt just floated to the bottom of the bowl and then I scooped out my leeks.
Clean as a whistle in minutes.
Then I quickly sautéed all of my veggies, whisked my eggs and the filling was ready.
Next step was prepping my crust. So fun! I used a store-bought crust since I figured it’s delicious so why not take the short cut. I carefully defrosted it on the counter, preheated my oven, formed it into my tart pan and it was ready.
But first, I needed to blind bake it so it could stand up to my eggy veggie filling.
To do this, I just pressed the crust into my pan and put it in the fridge for 10 minutes to set. I wanted to make sure it held onto those beautiful ridges from the tart pan. Then I placed parchment paper on top of it with some raw beans to prevent it from puffing up (works like a charm every time). You can also use pie weights if you have them but being vegetarian, I always have raw beans lying around so I use those.
Then I just baked it in the oven for 10 minutes before adding the amazing filling. Baked it to perfection and it was everything and more that I dreamed it would be! Okay, maybe that is a little dramatic for a Quiche, but look at it. It’s so BEAUTIFUL!
Such a great star dish to entertain with or just to surprise and impress the FAM any day during the week. Probably a great meal mid-week to get everyone pumped for the weekend ahead!
Please try this recipe out! I know you will love it!
- 1 9-inch pie crust or pie shell
- 1 bunch of asparagus
- 8 ounces baby Bella mushrooms
- 2-3 leeks, chopped and cleaned
- 6 large eggs
- 1 cup of milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1 1/2 cup grated parmesan cheese
- Preheat oven to 400 degrees. Roll out pastry dough and form it into a pie dish or tart pan. Place it in the fridge for 10 minutes to set.
- Remove the dough from the fridge, prick the bottom of the curst with a fork, place a piece of parchment paper on top of the dough with one pound of dry beans or pie weights and bake in the oven for 10 minutes. Remove from the oven and set aside.
- Turn the oven down to 350 degrees.
- Fill a medium bowl with ice water, rinse the leeks and then dice them and place them in the water to remove the excess dirt. Pull the leeks out with a slotted or mesh spoon and set aside on a dish towel to dry.
- Heat up a medium skillet with olive oil or butter on the stove and sautée the mushrooms and leeks for 7-10 minutes, season with salt and pepper remove from the pan and set aside.
- Chop the asparagus leaving the pretty ends for decoration, in the same pan for 3-5 minutes and set aside.
- Crack the eggs into a bowl, add the milk and whisk until slightly frothy and then add the cheese, salt and pepper and veggies and mix to combine.
- Place the tart pan with the dough on a baking sheet.
- Pour the filling into the pie dough, top with foil and place in the oven and bake for 25 minutes.
- Remove the foil for the last 10 minutes and bake uncovered to allow the top to brown.
- Remove from the oven, let cool, slice and enjoy!