LEEK AND BABY PORTOBELLO QUICHES
If you are looking for something to serve at a relaxing weekend brunch, look no further. My family always asks for this dish. The leeks and mushrooms make a terrific flavor combo. -Amy Mueller, Coopersville, Michigan
Provided by Taste of Home
Time 55m
Yield 2 quiches (6 servings each).
Number Of Ingredients 13
Steps:
- Preheat oven to 350° On a lightly floured surface, roll each half of pastry dough into a 1/8-in.-thick circle; transfer to 9-in. pie plates. Trim pastries to 1/2 in. beyond rim of plates; flute edges. Refrigerate while preparing filling., In a large skillet, heat oil over medium-high heat; saute leek and garlic until tender. Stir in sherry. Remove from heat; stir in Miracle Whip., In a large bowl, whisk together eggs, cream and seasonings. Place 1 cup mushrooms and half of the leek mixture in each crust. Pour in egg mixture., Bake on a lower oven rack until a knife inserted in the center comes out clean, 40-50 minutes. Sprinkle with cheese. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 401 calories, Fat 28g fat (14g saturated fat), Cholesterol 217mg cholesterol, Sodium 584mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.
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Chastity Slaughter
[email protected]I highly recommend this recipe. It's a delicious and easy way to enjoy a classic quiche.
Melika Parsafar
[email protected]These quiches are perfect for a special occasion brunch or lunch. They're also great for potlucks and picnics.
Jnr Odeke
[email protected]I love the flavor combination of leeks and baby portobello mushrooms. These quiches are sure to please everyone at your table.
SHiSHiR HOSSEN
[email protected]These quiches are a great way to use up leftover vegetables. I often add whatever I have on hand, such as spinach, zucchini, or bell peppers.
Juanita Monte
[email protected]I'm new to cooking and this recipe was easy to follow. The quiches turned out great and I'm proud to say I made them myself!
BD RanaVff
[email protected]These quiches are perfect for a quick and easy breakfast or lunch. I like to make a big batch on the weekend and then reheat individual quiches throughout the week.
M Taufique Rao
[email protected]I've made this recipe several times and it's always a hit. I like to add a little bit of crumbled bacon to the filling for extra flavor.
GHULAM QADEER
[email protected]I made these quiches for my family and they all loved them. Even my picky kids ate them without complaint!
Laura Porter
[email protected]I'm a vegetarian and I'm always looking for new quiche recipes. This one is definitely a keeper! The leeks and baby portobello mushrooms are a great combination.
Janinta Clerger
[email protected]These quiches were easy to make and turned out beautifully. I served them with a side salad and they were a perfect meal.
Claudia Silva
[email protected]I'm not a big fan of leeks, but I really enjoyed these quiches. The baby portobello mushrooms were the perfect addition.
Hammad butt
[email protected]I made these quiches for a brunch party and they were a huge success! Everyone loved them. I especially liked the crispy leeks.
Blessing Matebane
[email protected]I followed the recipe exactly and the quiches turned out great! The only thing I would change is to add a little more salt and pepper to the filling.
Dauda Abdul Razack
[email protected]These quiches were a hit! The leeks and baby portobello mushrooms added a delicious savory flavor, and the crust was perfectly flaky. I will definitely be making these again.