Posted on: Monday, January 26, 2009

Leek & Mushroom Quiche

Leek & Mushroom Quiche

Did You Know? Just like humans, mushrooms can produce Vitamin D upon exposure to sunlight and UV radiation. A four-ounce serving of Maitake mushrooms, produced by the Hokto-patented methodology, contained 85% of the Daily RDA for Vitamin D.

I was recently contacted by Suzanne Hardy of Edelman Public Relations, on behalf of my stuffed mushroom post a while back. Their Mushroom Council division was going to be launching a new site, The Mushroom Channel, and she was wondering if they could feature my recipe. I was so thrilled to help out, as mushroom are one of my favorite foods, so of course I said yes.

The Mushroom Channel is all about uniting the mushroom lovers out there while speaking to their versatility and nutrition. It's about sharing delicious, existing content, in a user-generated way. I've already spent hours gawking at delicious recipes, and thumbing through interesting information on their former site, so I know this new channel, with your help, is going to be great. It's an amazing site, so I encourage all of you to check it out and upload some recipes, while you enjoy some of this Leek & Mushroom Quiche.



Leek & Mushroom Quiche

Of course I had to post another mushroom recipe in honor of The Mushroom Channel, so after scouring the web for something delicious, Deb from Smitten Kitchen pulled through, as always. I've spent countless days drooling over everything she posts, not to mention her appearances in and on Martha (both magazine and television). This particular quiche, was adapted from Julia Childand came together beautifully. Filled with slightly caramelized leeks and mushroom, enveloped in a creamy custard base, and finished with a wonderfully golden and cheesy crust, it's brunch fare at its finest. In fact, we ate this quiche for breakfast, lunch, and dinner, feeling a little empty when the last crumb was gobbled up. This was the first quiche I had ever made, and I hate to say that I don't think it can be outdone. When you're on the hunt for a delicious, simply, and satisfying dish, look no further. Served with a simple arugula salad, I'll definately be making this again very soon.

Leek & Mushroom Quiche

Leek & Mushroom Quiche
Pate Brisee (freeze 1/2 for later use)
4 leeks, white & light green part only, sliced
1/2 cup water
Salt & Pepper
3 tablespoons butter, divided
6 large white mushrooms, sliced
1 tablespoon balsamic vinegar
3 eggs
1 1/2 cups whipping cream (I did 1/2 skim milk & 1/2 heavy cream)
1/4 cup grated Swiss cheese


Preheat oven to 400 degrees.

Using half of the pate brisee, roll out the dough to fit a 9-inch tart pan (with a removable bottom). Press into pan, and trim edges flush with the sides using a rolling pin or knife. Prick the bottom of the crust with a fork to prevent it from puffing up.

Line the crust with a layer of aluminum foil, and then fill the tart shell with pie weights, rice, or dried beans. Bake for 8-9 minutes, remove the foil and weights, and bake an additional 3 minutes, until the crust just starts to color. Set aside to cool.

Lower oven temperature to 375 degrees.

Boil the leeks over moderately high heat in a heavy-bottomed, covered saucepan with 1/2 cup water, two tablespoons butter and a teaspoon of salt until the liquid has almost evaporated (watch carefully so it doesn't burn), this takes about 8-10 minutes. Keep covered, lower heat, and stew gently for 20 minutes until leeks are very tender, stirring occasionally. Set aside in a separate bowl.

Add a tablespoon of butter to the pan along with the sliced mushrooms, 1/4 teaspoon of salt and vinegar. Cover pan and cook over moderately low heat for 8 minutes. Uncover, raise heat, and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in their butter. Stir cooked mushrooms into leek mixture.

Whisk the eggs, cream/milk, and a little salt and pepper in a large mixing bowl to blend. Gradually stir in the leek and mushroom mixture. Pour into the pastry shell, and sprinkle the cheese on top. Bake in upper third of the oven for 30 minutes until puffed and golden-brown.

*You'll definately have extra filling leftover. I put mine in the fridge, and made scrambled eggs with it the next morning after adding a couple more eggs.*

Leek & Mushroom Quiche

F.Y.I.

I just moved back to school for second semester, so I'll try my best to keep the recipes coming. I never stop reading your pages, and I do look forward to all of your lovely comments, so don't go anywhere. Happy cooking, and wish me luck in the dorm kitchen!


BLOG GIVEAWAYS

Oh She Glows has another tasty and wholesome food giveaway (ends the 29th).
Diet, Dessert, and Dogs has a giveaway for both U.S. and Canadian residents (ends the 30th).


32 comments:

  1. What a gorgeous post and thank you so much for the Mushroom Channel shout-out! Also- incredible timing as I'm just putting up your Recipe of the Week post now!

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  2. As usual, this is a gorgeous picture. I am not big on mushrooms so I may replace them with something else.

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  3. Gorgeous quiche! Good luck with your semester. I'll be looking forward to your beautiful posts! Cheers!

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  4. Beautiful quiche. I will check out their site as I enjoy mushrooms. Good luck in school. I'll keep checking for your recipes.

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  5. Yum yum! I love mushrooms and I cook them very often.

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  6. I had noooo idea that the Maitake mushroom was that high in Vit. D. I need a lot of D in the winter (lack of sun).
    Your quiche looks so good, I mean really good. I love a well put together quiche-this is it!
    :::printing this:::

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  7. Oh! And good luck with school!!

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  8. it's been way too long since i've made quiche and this looks perfect. looks like i've got to up my mushroom intake!

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  9. Can this be made without a crust? Looks marvelous!

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  10. A dorm kitchen??you mean a doom kitchen!LOL
    In all my years of food consumption I have never had a leek. Hmmmm, whats wrong with me!

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  11. good to know about the mushrooms! vitamin D is such a hot nutrition topic right now! and quiche sounds so appealing in these colder winter days!

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  12. Address and Phone: Although I haven't tried it, I'm sure it would be perfect sans crust. Just bake it in individual ramekins or something like that.

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  13. I love reading posts that are informative and I get the chance to learn something new. I have to admit I'm not the biggest fan of mushrooms but, I do like mushroom soup ... go figure! I love the Quiche photo it looks so good!

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  14. beautiful as usual :) congrats on the feature and good luck in the dorm kitchen - i am sure you will have the whole dorm down there wanting to eat your creations!

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  15. Picky Cook: Thank you so much, and I bet they'll love eating the food, but will definately think I'm crazy with all the picture taking.

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  16. Huh, I didn't know that first bit!

    I must admit to avoiding cooked mushrooms most of the time, but they do sound like they have the potential to be good when cooked with leeks and balsamic vinegar.

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  17. I've never had leeks but I LOVE mushrooms as do my twin boys!

    Congrats on the recipe & thanks for passing along the mushroom info!
    ~ingrid

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  18. Yum. I've never made quiche but it would be so perfect for a big brunch!

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  19. That's good to know. I worry about getting enough vitamin D in winter since I'm hardly ever outside and when I do go out I'm covered from head to toe in layers of clothes.

    Your quiche looks fantastic!

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  20. My aunt makes a quiche tart exactly like this! It's one of my favorite things that she makes!

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  21. This looks so elegant! I love how the crust is so golden. Your detailed, step by step pictures are great!

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  22. Great idea! I know someone in the same boat as you, obsessed with mushrooms. At a restaurant, she'll order mushrooms on anything and extra mushrooms on anything that already has mushrooms. Odd part is she doesn't like mushrooms by themselves only as part of something else.

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  23. This is a fantastic presentation. What a great series of photographs!

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  24. Peanut Butter Boy: That's so funny. I wonder how adding them to other things really changes their flavor? As long as they're getting eaten, I guess what's the difference?

    Latifa: Thanks!

    Greg: Thanks so much, I always find step-by-step photos helpful.

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  25. Oh Nick, one more thing. I don't know if it's just me, but every time I visit your site, the page doesn't load.

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  26. This comment has been removed by the author.

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  27. That quick looks really tasty!

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  28. I love leeks and mushrooms together. Lovely quiche!

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  29. Good luck with school! I too love mushrooms and this recipe looks great! Will definitely try soon :)

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  30. Looks like a decadent healthy breakfast! Will be trying it without a crust. Mushrooms and leeks were meant to united in cheesy goodness. :D

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  31. Thanks for letting us know about the mushroom channel... That's what I call a niche site :)

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