Leek and baby portobello quiches are a delectable and visually stunning dish that combines the delicate flavors of leeks and baby portobello mushrooms with the richness of a custard filling, all encased in a golden, flaky crust. These quiches are perfect for brunch, lunch, or a light dinner, and can be easily customized to suit your preferences. With their combination of fresh ingredients and creamy texture, leek and baby portobello quiches are sure to impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
LEEK QUICHE
We often have potluck breakfasts at my school. I came up with this leek quiche recipe so I could bring something different and filling to share. You can make it in the large pie version or in little tartlets. And if you want to make it vegetarian, just eliminate the sausage. —Kathryn Dampier, Quail Valley, California
Provided by Taste of Home
Time 1h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- 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 : Calories 395 calories, Fat 29g fat (14g saturated fat), Cholesterol 143mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
MUSHROOM & LEEK PIE
In the Pacific Northwest, we make a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms will also delight your diners. -Vickie Woods, Salem, Oregon
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly., Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top., Bake on a lower oven rack until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.
Nutrition Facts : Calories 338 calories, Fat 25g fat (15g saturated fat), Cholesterol 157mg cholesterol, Sodium 470mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
LEEK QUICHE
I had a beautiful bunch of leeks from the farmers' market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche. The French version calls for lots of butter and cream or crème fraiche.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h30m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Cut away the root and dark green leaves from the leeks and cut in half lengthwise. Run under cold water to remove sand. If the leeks are very sandy soak them for 15 minutes or so, then run under cold water again. Drain on paper towels. If the leeks are very fat, cut the halves in half again lengthwise, then cut in thin slices.
- Preheat the oven to 350 degrees. Heat the oil or oil and butter over medium heat in a lidded skillet or saucepan and add the leeks and a pinch of salt. Cook gently, stirring, until they begin to soften. Turn the heat to medium-low, cover and cook gently until the leeks are very soft but not browned, stirring often, 10 to 15 minutes. If they begin to stick or brown, add a little more salt and/or a spoonful of water or wine. Stir in the garlic if using and cook for another 30 seconds to a minute, until fragrant.
- Beat together the egg yolks and egg in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
- Add salt (about 1/2 teaspoon), pepper and the milk to the eggs and whisk together. Spread the leeks in an even layer in the crust. Sprinkle the cheese in an even layer on top. Pour in the custard filling. Place in the oven and bake for 30 minutes, or until set and just beginning to color on the top.
- Remove from the oven and allow to sit for at least 15 minutes before serving.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 430 milligrams, Sugar 4 grams, TransFat 0 grams
LEEK AND CHEESE QUICHE
A fairly fast, surprisingly good quiche -- even quiche-doubters will like it!
Provided by MIZDEEGZ
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.
- In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.
- In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.
- Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 15.7 g, Cholesterol 203.9 mg, Fat 39.4 g, Fiber 0.8 g, Protein 14.9 g, SaturatedFat 21.4 g, Sodium 358.6 mg, Sugar 2.6 g
PORTOBELLOS WITH LEEKS AND SPINACH
Bake portobello mushroom caps, and fill them with leeks, fresh spinach, and goat cheese. Serve the mushrooms with whole-grain bread.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Trim dark-green parts from leeks; slice leeks crosswise, and soak in cold water. Swish leeks to help loosen dirt. Repeat with fresh water until you no longer see any grit at bottom of bowl. Lift leek slices out of water, leaving grit behind; drain them thoroughly on paper towels.
- Preheat oven to 450 degrees. Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and pepper. Bake until caps are just tender, about 15 minutes.
- Top with leeks, spinach, and cheese; season again with salt and pepper. Bake until spinach wilts and cheese starts to brown, 10 to 12 minutes.
Nutrition Facts : Calories 236 g, Fat 17 g, Fiber 3 g, Protein 10 g
PORTABELLA MUSHROOM QUICHE
Posted in response to a request; haven't tried this myself but, being a mushroom lover, it's now on my list!
Provided by Lennie
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Saute mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes; stir in the tomatoes and set aside.
- Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly.
- Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary.
- Gather in a ball and roll out between 2 sheets of wax paper, peel off one sheet, place pastry onto 8 or 9-inch pie plate and peel off 2nd sheet; fit nicely into shell and crimp edges; paint edges with small amount of unbeaten egg white.
- Or, if you don't want to make pastry, use a prepared crust and paint edges as above.
- Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil.
- Now fill unbaked pie shell with mushroom mix, then pour custard over.
- Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned.
- Let set 5 minutes before cutting.
BACON AND LEEK QUICHE
This bacon and leek quiche is great served with a side salad for an afternoon brunch. Feel free to try different cheese as desired.
Provided by Melissa
Categories Quiche
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until brown and crispy, about 10 minutes. Remove bacon to a paper towel-lined plate and crumble when cool enough to handle.
- Saute leeks in the bacon fat over medium heat until soft, 4 to 5 minutes.
- Place pie crust in a glass, deep-dish pie pan. Spread leeks over the bottom of the crust, then sprinkle bacon crumbs over top.
- Whisk half-and-half and eggs together in a medium bowl. Toss Cheddar cheese, mozzarella cheese, and flour together in a small bowl. Mix cheese mixture into the egg mixture, then pour into the pie crust. Top with tomato slices and season with salt and pepper.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 563.6 calories, Carbohydrate 24.5 g, Cholesterol 236.5 mg, Fat 40.3 g, Fiber 1.9 g, Protein 26 g, SaturatedFat 18.7 g, Sodium 823.1 mg, Sugar 2.5 g
Tips:
- Use high-quality ingredients. Fresh, seasonal vegetables, high-quality cheese, and eggs will make all the difference in the flavor of your quiche.
- Don't overcook the quiche. The quiche is done when the center is just set and a toothpick inserted into the center comes out clean. Overcooking will make the quiche dry and tough.
- Let the quiche cool slightly before slicing. This will help the quiche to hold its shape and prevent it from falling apart.
- Serve the quiche warm or at room temperature. Quiche can be served for breakfast, lunch, or dinner. It's also great for picnics and potlucks.
Conclusion:
Quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover vegetables and cheese. With so many different variations to choose from, there's sure to be a quiche recipe that everyone will love.
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