Mushroom Leek Quiche #OTH 17 Sep 2016

I still remember the first time when I tasted the mushroom quiche in the Starbucks Coffee at Assunta Hospital during discussion and a tender interview long time ago.

I still remembered the spinach mushroom quiche that in my mouth, even now.

I saw the recipes on the internet the other day, and I was trying do make one myself.

For this, I bought a pack of ready made pie sheet, so that I just layered on the aluminium tin foil to resemble a pie crust and pack it on the bottoms and the sides with my fingers, and pressed along the edges to lift up the sides a little more.

Preparation Time : 15 mins

Cooking Time : 65 mins

Serves: 8 nests

Ingredients:

• Ready made pie crust
• 3 tablespoons olive oil, divided
• Salt and pepper to taste
• ½ cup bacon bits
• Leek, diced
• 8 oz. baby portobello mushrooms, diced
• 3 eggs
• 1½ cups milk
• 1½ cups cheddar cheese

Preparation:

1. Bake at 425 degrees F or until the pie crust edges have browned, about 25 minutes
2. Meanwhile in a separate non-stick pan over medium high heat, saute leek and mushrooms in 2 tablespoon of olive oil about 5 minutes until tender. Drain any excess liquid
3. Once the pie crust is done, spread half the cheddar cheese along the bottom of the crust

4. Arrange bacon bits, leek and mushrooms in the pan and top with remaining cheddar cheese

5. Combine eggs, milk and salt and pepper to taste and whisk until frothy.
6. Pour egg mixture into the crust.
7. Bake for 40-50 minutes at 350 degrees F or until a knife inserted in the center comes out clean
8. Let it cool for at least 10 minutes before serving.

I was so nervous about the outcome of this first trial, but it turns out nice and delicious!

I decided to make this for both kids children’s day celebration at school later next month!