Creamy Leek Mushroom Quiche

Happy Mother's Day to all the moms in your life! Serve this quiche with a fresh salad for a wonderful luncheon or dinner.

Bring the hostages home.

Creamy Leek Mushroom Quiche

I love getting inspiration for a recipe from what’s in my refrigerator. A guest left a container of heavy cream. A few leeks were left over from a recipe I didn’t have time to make. Onions are always in my refrigerator and I picked up some mushrooms that I couldn’t resist! Looking ahead to Mother’s Day and a lighter meatless meal, I thought of quiche, delicious with cream, caramelized leeks, onions and mushrooms. I picked up some Brie, a cheese I normally don’t use in quiche but thought would be fun to try. Wow! What a combination. Light, creamy, and just indulgent! Perfect for the moms in your life, a treat for family or friends or yourself!! One of my friends who frequently tastes my creations wrote to me: "Quiche is delicious! Didn't like it, loved it. So good...."

Creamy Leek Quiche

1 9 1/2 -10” round tart pan

Pie Crust (Use recipe below, your own recipe or a store-bought crust.)

Crust

1 1/4 cup flour

3/4 teaspoons kosher salt

1/2 cup (1 stick) cold unsalted butter, sliced (if salted do not add additional salt)

1/2 cup cold water (may not need all)

1/2 teaspoon finely ground breadcrumbs

1 egg for wash

Combine flour, salt and butter in a food processor. Add 1 teaspoon iced water at a time
through the tube. If not using a processor, combine by hand.
Combine for a few seconds or until the dough comes together. When you stop the food
processor, the dough should make a ball when pressed together with your hands.
Refrigerate for 20 minutes or overnight.
Remove from refrigerator. Roll out between parchment sheets, lightly sprinkled with flour to
the size of your selected pie pan, with edges overlapping the sides.
Prick the bottom with a fork and sprinkle finely ground breadcrumbs onto the bottom of the
crust. This absorbs any extra liquid and keeps the crust nice and flaky.
Attractively pinch the edges around the top of the pie pan.
Cover with plastic wrap and refrigerate until ready to use.

Filling

Vegetables

2 tablespoons butter or olive oil

2 cups leeks, white and light green parts, chopped finely

1 large onion, very thinly sliced

½ teaspoon salt

¼ teaspoon pepper

8 ounces mushrooms, cleaned and sliced

¼ cup white wine
2 teaspoons chopped fresh thyme or ½ teaspoon dried

Pinch grated nutmeg

1 teaspoon chopped rosemary or ¼ teaspoon dried

2 tablespoons chopped fresh chives

Custard

1 cup heavy cream

½ cup milk

5 eggs

1 8-ounces Brie, cut into ¼” slices

Preheat oven to 350F (175C).
Melt butter or warm olive oil over medium low heat in a large skillet.
Add leeks and onions. Season with salt and pepper. Sauté, stirring occasionally until soft
and slightly caramelized.
Add mushrooms and sauté until the mushrooms have released their juices and are slightly
caramelized.
Add wine and cook an additional 2 minutes. Add thyme, nutmeg, rosemary and chives.
In a medium bowl, whisk heavy cream, milk and eggs to make custard.
Place pastry in a tart pan or square pan and gently press down. Cut any excess off on the top
and attractively pinch the top with your fingers or a fork. Brush the edges with egg wash.
Arranged brie slices over bottom of crust, overlapping as need to fit into the pan. Spread leek
mixture on top of the cheese.
Place tart pan on top of a larger pan to catch any spills and put in oven on the middle rack.
Pull the rack out a little. Pour custard on top of leek mixture. Carefully push oven rack back in place.
Bake for 1 hour 10 minutes or until crust is golden and the quiche only jiggles a little bit.
Transfer to a wire rack and let cool to just a bit warm or to room temperature before serving.