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.


(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.


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