Leek Quiche


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  • Total Time

    Prep: 30 min. + chilling Bake: 40 min.

  • Makes

    6 servings

  • Ingredients

  • 1 sheet refrigerated pie crust
  • 1 tablespoon olive oil
  • 1 cup chopped leek (white portion only)
  • 1/2 cup chopped baby portobello mushrooms
  • 3 frozen fully cooked breakfast sausage links, thawed and chopped
  • 2 garlic cloves, minced
  • 3/4 cup shredded Swiss or Gruyere cheese, divided
  • 2 tablespoons chopped soft sun-dried tomato halves (not packed in oil)
  • 3 large eggs
  • 1/2 cup heavy whipping cream
  • 2 tablespoons sour cream
  • 2-1/2 teaspoons minced fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Directions

  • Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
  • Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 325°.
  • In a large skillet, heat oil over medium-high heat. Add leeks and mushrooms; cook and stir until tender, 3-5 minutes. Add sausage and garlic; cook 1 minute longer. Remove from the heat. Sprinkle 1/2 cup cheese over crust. Top with sausage mixture and tomatoes. Whisk eggs, cream, sour cream, thyme, salt and pepper; pour over top. Sprinkle with remaining cheese.
  • Bake until a knife inserted in center comes out clean, 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving. If desired, top with additional fresh thyme.
  • Nutrition Facts

    1 piece: 395 calories, 29g fat (14g saturated fat), 143mg cholesterol, 543mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 11g protein.
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