Mushroom and Leek Quiche

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. 

Start by thinly slicing a leek and placing it in a sink of cold water.  You want to be sure all of the grit and dirt is washed away.

Chop up a can of mushrooms.  I like to use canned mushrooms for quiches because they retain a lot of moisture.

Insert random dog picture.  Hunting from the window.  Always.

Toss the leeks in a large frying pan along with the mushrooms and a tablespoon of buttah.

Crack in some black pepper.

A good pinch of salt.

And sauté for about 4 minutes or until the leeks start to become translucent

Meanwhile, combine the eggs

And milk in a large bowl

When the veggies are cooked, add them to the egg mixture

Along with some cheese

That's it…easy peasy.  Pour the mixture into a baking dish you have sprayed with cooking spray.  Bake at 350 degrees for about a half an hour to 40 minutes or until you insert a knife in the middle and it comes out clean.  If you are baking it in a deeper dish it will take more time.

Meanwhile, here is a little decor from the party.  Heather and Joe haven't found out if they are having a little girl or boy so I figured I would do pink and blue.

College roomies.  Can't wait to add a little baby to our 1520 family!

Oh yeah, here is the quiche.

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 

5 eggs

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.  

Enjoy!

Recipe my: Mrs. Schwartz