Leeks are one of those vegetables that need a friend. Today my lanky leeks are teeming up with five of their round oval pals to make this super egg-citing and tasty main dish, Leek and Mushroom Quiche. There are only 8 ingredients needed for this quiche, excluding the crust: leeks, mushrooms, eggs, fresh cream, salt, pepper, and… follow along to see what special ingredient adds a wonderful rich smoky aroma on the palate.
First let’s get choppin’:
Then let’s get a mixin’: Whisk your eggs around nice and vigorously and then add in the fresh cream.
Put the leeks in the eggs, and add the mushrooms (fresh is best, but I didn’t have any so I went with canned) and cooked lardons. Cooked lardons! Why yes, those are the secret to a super tasty quiche. Fry them up ahead of time, (it only takes about 7 minutes) and add them in. If you remember well, these are the same finger-lickin’ morsels that made a star-turn in my Winter Kale Lentil Tomato Soup. They add wonderful flavors to any quiche. Lardons are something I never would have messed with living in America. I mean, they must be so fatty, my former self would have thought. Well yes, they do contain lots of fats (you’ll see the quantity of oil that comes out when you fry them) but all this oil can be removed and you’ll be left with (mostly) the good stuff. Sure, this adds fat to the quiche but don’t forget you’ll only be having one piece and we do need fats to fuel our engines.
Don’t forget to add the salt and pepper before pouring in the mixture into a quiche pan, lined with a “pate brisée” (again, if you have the patience to make your own, by all means feel free!) Today we have 20 minutes before 12pm and you all know what that means, little man is ready for his lunch!
Bake at 200C or 375F for 35-40 minutes until wonderfully golden brown. Hint: pre-cook your crust for 10 minutes to ensure a nice crispy crust. I forgot to do this and mine was just, barely cooked enough and I would recommend you pre-cook yours so your quiche will be perfect from top to bottom!
Serve hot and enjoy!
Tomorrow we’re going to Japan, and no, sushi is not on the menu! You’ll just have to wait to see the delicious tea-time treat I’ve whipped up. (Baiba, this one is for you!)