Caramelized Onion, Leek, and Mushroom Quiche
CARAMELIZED ONION, LEEK, MUSHROOM QUICHEđ
You know I had to give you guys another fire quiche recipe just in time for Easter. Quiches are my absolute favorite breakfast and my go to when serving a crowd or settling a sweet vs savory breakfast debate ;) Decadent in taste, but easier than youâd think to make, this will be a total crowd pleaser.. Even if the crowd is just you in your pajamas ;) Youâre gonna wanna make this ASAP!
Those who know me know Iâm a bit of a quiche snob - if it ainât creamy and decadent with the perfect crème to egg to cheese ratio then I donât want it. Iâve found many quiches in the US to have way more eggs and milk, which results in more of a frittata like consistency vs a luscious creamy quiche consistency. The key here is the crème fraiche - it has the perfect texture, and is thick enough that only 2 eggs are required here - resulting in a super creamy quiche that pairs perfectly with the buttery flakey crust. I typically buy store bought pie crusts, but if you have the extra time, definitely take a shot at making your own. I personally prefer not to par bake my crust as I actually like the different texture of the crust on the bottom vs the top. If you like your crust crisp all around, feel free to par bake, just be sure to use pie weights or else the crust can sink.
Youâll find that this quiche is a lot shorter than the quiches youâll find in bakeries, as I like the higher crust to filling ratio vs a tall quiche. It is also why I recommend using a regular 9â pie dish vs a deep dish pie dish as it will barely just come up the sides. If you want to try and make a taller quiche, double the recipe of the filling and use a deeper dish pie dish. You will need to adjust the cooking time and may want to go with a lower temperature and cover the crust so the crust doesnât burn before the filling is cooked all the way through.
This quiche can be made in advance and reheated the day of. If you want to prep everything ahead of time and just bake day of, make sure to keep the filling and crust separate until just before to avoid getting the crust soggy.
Feel free to play around with whatever filling you like, just make sure you cook off the vegetables prior to adding so they donât add any excess liquid to your quiche. You can also check out my Quiche Lorraine recipe for another option!
Serves 4-6.
Ingredients:
For the Vegetarian Quiche:
1 homemade or store bought pie crust (I like Pillsbury)
4oz mushrooms, sliced
1 yellow onion, sliced thinly
1 leek stalk, cut in half, washed, and sliced thinly
2 eggs
8 oz creme fraiche (can be found at Trader Joeâs or Vons)
½ cup grated Gruyere cheese + more for topping
Salt and pepper to taste
2 tbsps olive oil
Directions:
For the Vegetarian Quiche:
Bring the frozen pie crust to room temperature.
Preheat your oven to 380 degrees.
Get a large skillet nice and hot. Drizzle in 1 tbsp olive oil and add the mushrooms, cooking undisturbed for 2-3 minutes or until browned on one side. Flip and cook 2 more minutes, season with salt and remove.
Slice the leek stalk in half lengthwise, wash thoroughly, then slice thinly. Slice the onion thinly as well.
Add 1 tbsp olive oil to the skillet and add in the leeks and onions with a large pinch of salt. Cook on high heat until the onions start to get a little color, then reduce to medium and cook for 10-15 minutes until brown and caramelized. Remove and let cool.
In a bowl, whisk together eggs, creme fraiche, and a small pinch of salt and pepper.
Stir in grated gruyere cheese and the cooled vegetables until well incorporated. You can save some vegetables to add to the top for a prettier quiche.
Place the crust into a 9â regular pie pan (do not use deep dish), crimping the edges a bit.
Pour the mixture into the pie crust and sprinkle a bit more gruyere around the edges of the crust.
Place in the 380 degree oven and bake for about 30-35 minutes, or until you insert a knife and it comes out clean. If the pie crust starts to get too brown and toasty, cover the crust in some foil.
Let cool slightly to set before slicing. Serve warm or at room temp and enjoyđ
