Leeks add a little something special to this delicious savory quiche! Great for Mother's Day or any brunch!
I absolutely cannot write this post without sharing my funny story about quiches. It's funny now. It wasn't so funny when it happened. A few years ago my incredibly thoughtful husband asked me if I would like for him to make me a quiche for Mother's Day. Now, please keep in mind that I was pregnant at the time and very close to delivering Sammy. I flipped out on him upon suggesting quiche! "QUICHE?! You men always get Famous Dave's for Father's Day and that is so much better than QUICHE!" An argument ensued, me expressing how he could possibly suggest QUICHE (and not bbq ribs) and him wondering who the heck he married.
I claim Pregnancy Crazies because goodness, what a very thoughtful thing for him to consider! Quiche is delicious! And it is a standard go-to for a Mother's Day brunch.
So hopefully you, too, have a thoughtful husband who offers to make you quiche for Mother's Day and hopefully you aren't hormonal and irrational about suggesting such a delicious thing.
Although we joke about that argument often, I don't know if I have ever genuinely told Dan that I'm sorry for being so silly. Husband, I am sorry! I would welcome a quiche made by your wonderful self any day, especially on Mother's Day! I apologize for being a crazy pregnant lady!
This is the first quiche I have made since the Quiche Fight, and I must say that it turned out quite delicious. I hope you enjoy it, too!
Preheat your oven to 375 degrees F.
Unroll two 9-inch ready-to-bake pie crusts and press them into two 9-inch pie plates. Poke plenty of holes into the surface of the dough with a fork.
Bake in the preheated oven for 15 minutes, or until lightly browned. Decrease the oven temperature to 350 degrees F.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 leek (halved lengthwise and thinly sliced; white and light green parts only) and cook until soft, 3 to 5 minutes.
Halve an 8-ounce container of grape or cherry tomatoes.
Chop fresh flat-leaf parsley to equal 1/4 cup.
Coarsely chop 8 ounces of fresh sliced mushrooms.
In a medium bowl, combine:
Salt and pepper, to taste
Add 2 cups of shredded cheddar cheese and mix well. I used Kraft Triple Cheddar, which contains white cheddar, sharp cheddar and mild cheddar with a touch of cream cheese. This might be my new favorite!
Divide the mixture between the 2 pie plates.
In a medium bowl, combine:
8 large eggs
1 1/2 cups milk
Whisk together and divide between the 2 pie plates. Pour over the top of the veggie-cheese mixture.
Bake in the preheated oven for 50 minutes, or until the eggs are cooked through. Let cool for 20 minutes before serving.