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Mushroom and Leek Quiche

Prep time

10 mins

Cook time

35 mins

Total time

70 mins

Ingredients

1 Kinnikinnick Pie Crust (195 g)

4 large eggs (224 g)

½ cup milk 2% (120 g)

¼ cup cream 10% (50 g)

½ tsp black pepper (1g)

¼ tsp salt (1g)

1 tsp chili flakes (2 g)

¼ cup fresh parsley - chopped (7 g)

2 garlic cloves - minced (7 g)

½ leek - chopped into thin medallions/ separate layers (44 g)

8 button mushrooms - chopped (186 g)

½ cup shredded mozzarella cheese (50 g)

2 tbsp goat cheese (24 g)

gltuen-free Mushroom and Leek Quiche

Directions

Preheat oven to 375°F (190°C).
To thaw pie crusts for base - remove one crust from freezer and let thaw in foil container for 30 minutes. Prick thawed pie crust with a fork to avoid air pockets.
In a medium bowl combine eggs, milk, cream and spices. Whisk vigorously until combined.
Add chopped vegetables, parsley, garlic and mozzarella cheese. Mix until combined. Set aside.
Place thawed Kinnikinnick Pie Crust on baking tray.
Bake in preheated oven for 12 minutes. Remove pie crust from oven and cool slightly.
Fill cooled pie crust with egg filling. Dollop with small pieces of goat cheese evenly on top.
Return filled pie crust to oven and bake for 35 minutes.
Remove from oven and let quiche cool for 15 minutes before serving (this will allow egg to set).

Yields 8 servings

Make the Tart version

Gluten-free Mushroom and Leek Quiche

Tips & Variations

Pat mushrooms dry after washing. Excess water will cause quiche to not set.
Change your variety of mushroom for a completely different taste.
Remove outer layers from leek. Clean leek well. Cut into medallions and separate layers.

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