Leek & Mushroom Quiche

This is a very tender quiche, extremely easy and flavorful, and forgiving of newcomers to quiche like me :) I bought a new tart pan especially for this! It works best in a low pan, but add in a couple extra eggs to make it fit in a standard-depth pie crust. Make sure your crust is parbaked first (cover with foil and bake @ 400F for 8-9 mins).

This was so tasty it went directly into our family cookbook journal. Classic, dead simple, and so tasty. Make it! You won't be sorry.

Leek & Mushroom Quiche
(Adapted from SmittenKitchen.com, adapted from Julia Child's MtAoFC)

- Preheat oven to 375F. In a heavy bottomed pan, boil 3-4 sliced leeks (white part only) over high heat with 1/2 cup water, 2 tbsp butter, and 1 tsp salt, until the liquid is almost gone. Lower the heat and let them stew for 10-15 minutes, or longer, then set aside in a bowl.
- Add 1 tbsp butter to the same pan, with 5-6 sliced mushrooms, 1/4 tsp salt, and 1 tbsp red wine or port. Cover and cook on medium low for 8 minutes; uncover and raise heat and let the liquids evaporate.
- Beat 3 eggs, 1+1/2 cups milk or cream, and salt and pepper to taste. Stir in the veggies, then pour it into a parbaked pastry shell (I used a readymade Pillsbury crust). Sprinkle on some grated cheese (swiss is yummy) and bake on a rack in the top third of the oven, for 25-30 minutes, or until puffed and golden brown on top.

Link to full recipe: smittenkitchen.com/2007/01/quiche-me-deadly/