Mushroom, Leek & Gruyere Quiche

This quiche is a winner! You can use any mushroom, or blend of mushrooms you like and it will always turn out amazing. Our favorite way is with Black Trumpets but when those aren't around oysters are our next go to.

There are so many variations of Quiche out there! It's one of those foods that can be made in endless combinations. out of all of the ways we have made it at home - this recipe is the stand out winner. There's never any left over so sometimes I just go ahead and make two at a time.

Can be made with Leeks or Onion. We have used so many different Mushroom variations as well!

The trick is to pull it out at the right time. You want for the carry over cooking while the Quiche rests to leave it perfectly done! I gauge this by gently shaking the quiche and seeing how much it giggles. You can poke it gently too - but be careful not to burn your finger or poke through the top crust.

We usually use a frozen puff pastry as the crust to save time! If you're set on making your own crust then I added a quick, foolproof recipe from my Grandmother. When I use her crust recipe sometimes I substitute out some of the Crisco for Ghee or cold cubed Butter (½ - ¾ C) This changes the texture of the crust and makes it a bit more dense (it also adds a nice buttery flavor!) The original version is light and flakey and delicious though!

Mushroom, Leek & Gruyere Quiche

Ingredients

Filling

• 1 ½ C Heavy Cream

• 4 Large Eggs +1 Yolk, Room Temperature

• 1 ½ C Shredded Gruyere

• 8-10oz Mushrooms - torn or sliced into small pieces

• 2 Sm Leeks Sliced & Washed Well (or Onion)

• 1 T Cornstarch

• 1 T Ghee (or fat of choice)

• ½ T 'alho & sal' (Garlic Salt - or 1/4 T of Kosher salt)

Crust

This makes enough for two 9" crusts.

• 4 C Unsifted Flour

• 1 T Sugar

• 1 tsp Salt

• 1 ¾ C Solid Crisco

• 1 Ea Lg Egg

• ½ C Cold Water

• 1 T White Vinegar (or cider)

Directions

Crust: If you're making your own then do this first! Otherwise skip to the Filling.

1. Put first 3 ingredients in a large bowl & mix well with a fork.

2. Add shortening and mix until crumbly.

3. In a small bowl beat together Water, Vinegar and egg.

4. Combine the 2 mixtures until no dry spots are left and divide into 4 balls.

5. Wrap and chill for 30 minutes (this is a good time to start the filling!) Then roll out for crust later while your Leeks & Mushrooms are cooling.

Filling:

1. Preheat to 375°F and line 1 baking sheets with parchment paper to serve as a tray.

2. Sautee the Mushrooms. Start in a hot, dry pan and let the Mushrooms begin to brown.

3. Once the Mushrooms are browned remove them from the pan and repeat the same process with Leeks (or Onion)

4. Add Leeks and cornstarch to bowl with Mushrooms.

5. Mix ½ of the Garlic Salt with Ghee and stir into Mushrooms and Leeks.

6. Whisk together Eggs, Cream, and remaining Garlic Salt.

7. Toss Shredded gruyere with the vegetables and Corn Starch and arrange into unbaked crust.

8. Pour Egg mixture over the Cheese and Vegetable mix.

9. Bake at 375°F for 45 minutes or until the center is cooked.

Original Garlic Salt

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Garlic Salt with Basil

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