Recipe for leek and mushroom quiche
Trust me on this: you must have a basic quiche recipe in your repertoire, and always, always, always a package of store-bought pie crust in the refrigerator. You'll be amazed at the magic you can work with eggs, cheese and a bit of dough, plus whatever else you find in the pantry, especially when guests drop in, as they tend to do in summer. Think of this as your all-purpose quiche formula: change the cheese, swap out the veggies, use different herbs and seasonings. You can't go wrong. I love meatless variations, but if you have some rotisserie chicken or smoked salmon or cooked sausage, toss them into the mix. For a light summer lunch or supper, all you need is a wedge of quiche and a green salad, along with a glass of cold white wine. Enjoy the leftovers, if there are any, for breakfast.
Leek and mushroom quiche
1 9-inch refrigerated pie crust, or homemade crust
2 tsp olive oil
1 leek, white part only, diced
8 oz sliced mushrooms
1/2 large red bell pepper, diced
2 tsp fresh thyme leaves, or 1 tsp dried thyme
Kosher salt and black pepper
5 large eggs
3/4 cup half-and-half
8 oz grated cheese (I use a store-bought low-fat Italian cheese blend)
Heat oven to 350° F. Fit the crust into a 9-inch pie plate.
Heat the oil in a large skillet over medium-low heat. Add the leek, mushrooms and bell pepper, and sauté, stirring occasionally, until soft, 5 to 7 minutes. Stir in the thyme leaves, and a large pinch of salt and pepper. Remove the pan from heat, and set aside.
In a large bowl or 8-quart measuring cup, whisk together the eggs and half-and-half. Stir in the cooked vegetables and the grated cheese.
Pour the egg mixture into the prepared crust, and carefully transfer it to the oven.
Bake at 350F for 35-40 minutes, or until a knife inserted in the center comes out clean. Let sit for 5 minutes to allow the eggs to set completely before you serve, or make ahead and let sit for an hour at room temperature, or up to one day in the refrigerator.
More recipes in The Perfect Pantry:
Red pepper, asparagus and spinach quiche
Asparagus, mushroom and sausage quiche
Quiche like Lorraine
One-bite vegetable quiche
Egg and cheese casserole with leeks, red pepper and bacon
Other recipes that use these pantry ingredients:
Crab, scallion and tomato quiche, from Cooking On the Side
Roasted vegetable quiche, from Use Real Butter
Baby kale, mozzarella, and egg bake, from Kalyn's Kitchen
Ham and cheese quiche, from Never Enough Thyme
Broccoli garlic quiche, from Love and Olive Oil