Currently I am held up at the Local Blend with my sister (in-law) sipping on a piping hot latte. She is studying and I am blogging. Flashback to my college days in Duluth and I'm loving it.
Speaking of college, a few weeks ago we had a little girlfriend get together at my house for our dear friend, Heather and her baby. I lived with 5 girls in one house (1520) in college. It was an absolute mad house and we loved every minute of it. The roommates and I even wrote a Christmas letter to our family and an un-edited version to our friends. Yeah, we were cool like that.
Anyway, last weekend we celebrated this baby and Mama-to-be with a little brunch. Remember these cheesy potatoes? This is what I served with them…along with a few other things. Easy, feminine and oh so delish.
I love how simple this quiche is. It can be easily modified with using different veggies but I really enjoyed the leeks and mushrooms.
Mushroom and Leek Quiche
1 leek, sliced thin
4 oz canned mushrooms, chopped
1 tablespoon butter
10 cracks black pepper
1/4 teaspoon salt
1 cup milk
1/2 cup Swiss cheese
Preheat the oven to 350 degrees.
Start by placing the sliced leeks in a sink of cold water. Swish them around to remove all of the sand and grit. Let soak for a bit.
Meanwhile, chop the mushrooms. Add the butter to a large skillet on medium high heat. Add the leeks and mushrooms. Sprinkle with black pepper and salt. Let these cook while stirring frequently for about 4-5 minutes. Once the leeks become translucent remove from the heat.
Crack the eggs into a large bowl. Add the milk and cheese. Stir in the leeks and mushrooms.
Pour into a baking dish (9x13 or 10 inch circular) sprayed with cooking spray. Bake for 30-40 minutes depending on the size of your baking dish. If you are using a smaller dish it will take longer. Test it by putting a knife in the middle, if it comes out clean it is done.
Recipe my: Mrs. Schwartz