leek mushroom and gruyere pie
Bake on bottom rack of 400ºF (200ºC) oven for 20 minutes. Easy, creamy, and flavorful with a flaky crust. TLDR: Make your pie crust. Perfect for breakfast, brunch, even dinner! Let cool on rack. Add the leeks and saute until softened, about 5-7 minutes. Mix 1 cup dairy to 4 eggs together. In a large bowl, whisk together the eggs, milk, cream, salt, and flour. Line pie shell with foil; fill with pie weights or dried beans. Remove the leeks to a plate. Lightly saute your leeks and mushrooms. Cook 6 slices of bacon. Bake until light golden, 10 to 15 minutes. Joanna Notkin With an eye for detail and a love of all things seasonal and local, Joanna approaches food in a way that is delicate and thoughtful. For a taller quiche, keep the same pie crust ratio but double the filling and bake for 45 minutes. Remove weights and foil. Sprinkle some of the gruyere cheese on the bottom of the pie crust. Mushroom, leek, and bacon quiche with parmesan and gruyere! Meanwhile, in skillet, melt 1 tsp of the butter over medium heat; cook leek, stirring occasionally, until softened, about 5 minutes. Blind bake pie crust for 10 minutes. Pour half the egg mixture in followed by half of the gruyere cheese and half of the mushrooms and leeks. Place your fillings in your crust.
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