Leek
Quiche Recipe
Ingredients
:
1
sheet refrigerated pie crust
1
tablespoon olive oil
1
cup chopped leek (white portion only)
1/2
cup chopped baby portobello mushrooms
3
frozen fully cooked breakfast sausage links, thawed and chopped
2
garlic cloves, minced
3/4
cup shredded Swiss or Gruyere cheese, divided
2
tablespoons chopped soft sun-dried tomato halves (not packed in oil)
3
large eggs
1/2
cup heavy whipping cream
2
tablespoons sour cream
2-1/2
teaspoons minced fresh thyme
1/2
teaspoon salt
1/4
teaspoon pepper
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 :
1
piece: 395 calories, 29g fat (14g saturated fat), 143mg cholesterol, 543mg
sodium, 22g carbohydrate (4g sugars, 1g fiber), 11g protein.
