Champignon Mushroom Quiche
Break out the patio chairs, stir up a pitcher of mimosas, and ready yourself for a sunny Sunday brunch. This luscious quiche captures the essence of the garden—aromatic leeks and earthy Champignon Mushroom are nestled in an airy custard and edged with a crispy herb crust.
- 1 ½ tablespoons olive oil
- 2 ½ cups chopped leeks about 2 leeks (or 1½ cups chopped ramps if in season)
- 6 eggs
- 1 9- inch store-bought pie crust
- 1 ½ cups milk
- 1 cup heavy cream
- Kosher salt to taste
- Ground black pepper to taste
- 8 ounces Champignon Mushroom chilled, rind removed, and cut into ¼-inch chunks
- Heat oven to 375°F.
- Heat olive oil in a large skillet over medium heat. Add leeks and cover skillet. Cook until leeks are tender, about 15 to 20 minutes. Remove from heat and cool.
- Roll out pie crust on a floured surface. Fit to a 9-inch pie plate and trim any overhang. Set aside.
- Whisk eggs, milk, heavy cream, salt, and pepper in a large bowl. Add cheese and leeks to the egg mixture, making sure leeks are completely cool so they don’t curdle the eggs. Pour mixture into crust and bake until golden, about 30 to 35 minutes. Cool to room temperature. Serve with a bed of arugula or lightly salted tomato slices.