Leeks add such a sweet taste to this quiche and meld wonderfully with the mushrooms and spinach. In a crust, use a prepared crust but this crust is worth the effort. So light and flaky, it is the perfect crust for a quiche.
Serve with a hearty soup or a full salad to make a great lunch or dinner. or for a perfect recipe for an elegant meal for company.
Save a piece of quiche for a very classy lunch at work or home. You deserve it! Recipe is below.
Shadow Weaver is a fantasy-thriller that is hard to put down. Claire Merle has written a plot that is twisting and intriguing, and created characters that fight, search and change their alliegences. Main character Mira is especially captivating and appealing.
Courageous and afraid, wounded and strong, she is an adolescent shadow weaver, an Uru Ana, who journeys into others’ minds but must learn what to do with the thoughts and memories she encounters. Mira tells us, “I am Uru Ana, privy to men’s darkest secrets, witness to the memories that haunt and the memories that comfort.”
4 tablespoons butter or olive oil
3 large leeks, thinly sliced
1 pound mushrooms, diced
1/2 cup frozen spinach, defrosted and drained thoroughly
1½ tablespoons flour
2/3 cup milk
1 teaspoon salt
1/8 teaspoon pepper
¼ teaspoon nutmeg
½ cup grated cheddar cheese
1 8” pastry shell, use your own recipe, a prepared shell or use the delicious recipe given below
Preheat oven to 375.
In a sauté or frying pan, sauté leeks in eggs, milk, salt, pepper, nutmeg in 2 tablespoons butter over a medium heat until golden. Add more butter as needed. Add mushrooms and sauté until soft and liquid is minimal. Add spinach and cook any remaining liquid away.
Add flour and stir gently for 2-3 minutes. Remove from heat.
In a bowl, combine eggs, milk, salt, pepper and nutmeg.
Into the prepared pastry dough, sprinkle 1 teaspoon of finely ground breadcrumbs. This keeps the quiche fro being runny or getting runny if served the following day. Evenly spoon the leek and mushroom mixture over the dough. Pour the egg mixture over the top. Sprinkle cheese over the top. Brush egg wash over edges of dough.
Bake 20-25 minutes until slightly puffed and golden.
Remove from oven and cool slightly. Serve warm or room temperature. Store in refrigerator.
1 ¼ flour
¾ t salt
1 stick (1/2 cup) cold butter, cubed
¼ cup very cold water
1 egg for egg wash
Using a food process or by hand with a pastry cutter or fork, process for 10 seconds or combine flour, salt and butter.
Add ice water and process for 10 seconds more or mash with pastry cutter or fork until the dough comes together.
Transfer to a lightly floured work surface or parchment paper and roll out to 12” or 2 inches wider than the tart or pie pan you have selected. Place in refrigerator until ready to use.
Place dough over the tart or pie pan. Evenly and lightly press into place. With a fork, prick the bottom of the dough about 8-10 times. Roll the rolling pin over the edges of a tart pan or if using a pie pan, pinch the edges attractively with your fingers.
Cheese: Use singly or a combination of Swiss, gruyere or cheddar
Other veggies: Add sliced red bell pepper, asparagus, olives, zucchini or yellow squash,