Leek Baby Portobello Quiches
Look no further for something to serve at a relaxing weekend brunch. The leeks and mushrooms in this quiche make a terrific combo. PREP: 15 MIN. BAKE: 40 MIN. + STANDING MAKES: 2 QUICHES (6 SERVINGS EACH)
Pastry for two singlecrust pies (9 in.)
2 Tbsp. olive oil 1 small leek (white portion only), sliced 3 garlic cloves, minced 2 cups sliced baby portobello mushrooms
¹ ₃ cup cream sherry
¹ ₃ cup Miracle Whip
10 large eggs
2 cups half-and-half cream 3 tsp. Italian seasoning
1 tsp. salt
¹ ₂ tsp. pepper
¹ ₃ cup grated Parmesan cheese
1. Preheat oven to 350°. On a lightly floured surface, roll each half of the pastry dough into a ⅛-in.-thick circle; transfer to
9-in. pie plates. Trim pastries to ½ in. beyond rim of plates; flute edges. Refrigerate while preparing the filling.
2. In a large skillet, heat oil over medium-high heat; saute leek and garlic until tender. Stir in sherry. Remove from the heat; stir in Miracle Whip.
3. In a bowl, whisk eggs, cream and seasonings. Place 1 cup mushrooms and half of the leek mixture in each crust. Pour in egg mixture.
4. Bake on a lower oven rack until a knife inserted in the center comes out clean, 40-50 minutes. Sprinkle with cheese. Let stand 10 minutes before cutting.
PASTRY FOR SINGLE-CRUST PIE
(9 IN.) Combine 1¼ cups allpurpose flour and ¼ tsp. salt; cut in ½ cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic and refrigerate 1 hour. PER SERVING 401 cal., 28g fat (14g sat. fat), 217mg chol., 584mg sod., 24g carb. (3g sugars, 1g fiber), 11g pro.
LEEK & BABY PORTOBELLO QUICHES