Ingredients for Leek Ham And Mushroom Quiche
- Pie Crust
- Olive Oil
- 2 cups sliced leeks
- Sliced Mushrooms
- 2 cloves minced garlic
- 1 cup diced ham
- Heavy Cream
- Mozzarella Cheese
- Parmesan Cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 1/2 cup milk
- Salt And Pepper
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How to Make Leek Ham And Mushroom Quiche
- Preheat oven to 375°F (190°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cups sliced leeks, 1 cup sliced mushrooms, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 10-12 minutes, or until leeks are softened and translucent.
- Stir in 1/2 cup heavy cream and cook for 1 minute more.
- Remove from heat and stir in 1 cup diced ham.
- Place a 9-inch store-bought pie crust in a deep dish pie plate.
- Pour the leek mixture into the pie crust.
- Top with 1/2 cup shredded Gruyere cheese and 1/4 cup shredded cheddar cheese.
- In a medium bowl, whisk together 4 large eggs, 1/2 cup milk, 1/4 teaspoon salt, and a pinch of black pepper.
- Slowly pour the egg mixture over the leek filling, ensuring it reaches all corners.
- Bake for 45-50 minutes, or until the center of the quiche is set and the crust is golden brown. Let cool slightly before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
11g
Fat
57g
Carbs
7g
