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Leek Mushroom and Pepper Quiche


2 slender leeks
2 cups sliced mushrooms
1 small red bell pepper
1 small yellow bell pepper
2 tablespoons butter
1-1/2 cups grated sharp cheddar cheese
2 eggs
2/3 cup milk
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
pinch of salt
1 partly baked Pie Crust for Quiche

  • prepare Pie Crust for Quiche.
  • slice each leek in half lengthwise down the middle and wash in running water to get rid soil and grit. Then slice into 1 inch long pieces.
  • place sliced leeks, 1 tablespoon butter, 1 tablespoon water and pinch of salt into large walled skillet. Saute over medium heat, covered, until leeks are slightly limp. Uncover and toss until liquid has evaporated, 1-2 minutes. Transfer to large mixing bowl.
  • clean and slice mushrooms and bell peppers.
  • heat remaining butter in same skillet and sauté bell pepper pieces first for a minute and then add the mushrooms. Saute until mushrooms have released the water.
  • with slotted spoon transfer pepper and mushroom saute to large bowl with leeks. Do not transfer any of the liquid water that cooked out. Mix the vegetables gently together.
  • add grated cheese to leek-pepper-mushroom combination and mix in.
  • in a medium-sized bowl, prepare custard by whisking together eggs, milk, pepper and nutmeg.
  • spread leek mixture in partly baked pie shell, spreading the mixture evenly throughout the shell.
  • pour custard mixture over leek mixture until it just fills in between the mixture, but not higher than edge of crust.
  • bake 8 minutes at 400 degree F, then lower heat to 375 degrees F. Bake until set and slightly golden, 35-40 minutes, depending on your oven.
  • remove and let the quiche cool for 15 minutes or so.
  • cut into wedges and serve.

Note: if there is extra filling leftover I place it into a smaller glass dish (without any crust) and pour the bit of remaining custard over it and bake it separately for approximately 15-20 minutes or until set depending on amount in bowl.




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