MUSHROOM & LEEK PIE
In the Pacific Northwest, we make a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms will also delight your diners. -Vickie Woods, Salem, Oregon
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly., Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top., Bake on a lower oven rack until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.
Nutrition Facts : Calories 338 calories, Fat 25g fat (15g saturated fat), Cholesterol 157mg cholesterol, Sodium 470mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
LEEK, MUSHROOM & GRUYèRE QUICHE
A favourite of Good Food's associate food ed, this quiche just had to be on the site. Perfect comfort food
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dinner, Main course, Snack, Starter, Supper
Time 20m
Number Of Ingredients 8
Steps:
- To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
- Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
- While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
- While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
Nutrition Facts : Calories 561 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
LEEK AND MUSHROOM QUICHE
this is so easy and you'll love it. If I can cut corners or take short cuts I will. Anything that makes life easier, right?
Provided by jacquelinemarie1983
Categories Breakfast
Time 1h
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- In a 9 inch pie pan or quiche dish arrange the pie crust, poke small holes with a fork, so you don't get air bubbles.
- In a med size pan, over med heat add your leeks and mushrooms cook until tender.
- In a mixing bowl whisk the eggs, milk, and the salt and pepper.
- Add the leek and mushrooms to your pie pan, then add the eggs and the cheese on top.
- Cook for 30 to 40 minutes until center comes clean.
- Let rest for 10 minutes before serving. Enjoy! this can be doubled.
LEEK, HAM AND MUSHROOM QUICHE
Another great way to get veggies into the kids! This quiche is mild, but very flavorful. It reheats well for lunch too if you manage to have any left over. The amount of eggs needed is depeendent on how much filling you end up with and how large and deep your pie dish is.
Provided by C. Taylor
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- In a pan, heat oil and then add leaks, mushrooms, garlic and salt and pepper and cook for approximately 10 minute or until leeks have cooked down.
- Mix in the cream and cook another minute. Remove from the heat and stir in the ham.
- Place piecrust in a deep pie dish and then fill with the leek filling. Top with the cheeses.
- Whisk the eggs, milk and salt and pepper together. Slowly pour over the leeks.
- Bake for approximately 45 minute or until center of quiche has set.
Nutrition Facts : Calories 464.4, Fat 31.9, SaturatedFat 11.5, Cholesterol 292.6, Sodium 711.6, Carbohydrate 23.2, Fiber 2.3, Sugar 3, Protein 21.7
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