Brunch

Leek and Mushroom Quiche is for Lunch.

Leek and Mushroom Quiche takes 45 minutes to prepare.

Leek and Mushroom Quiche takes 40 minutes to cook.

Leek and Mushroom Quiche makes 8 servings.

The ingredients for Leek and Mushroom Quiche are:

1 Pie Crust (Frozen No Name or Tenderflake all-vegetable shortening- or make your own)
2 tbsp Butter
1 lb Mushrooms (approx)
2 Leeks if large, or a bunch if small.
3 large Eggs
1/2 c light Cream 5 %
1/2 c Milk, 2%
60 gram(s) Armstrong Light Marble Cheese
2 tbsp fresh chopped Parsley

Here is how you make Leek and Mushroom Quiche:

Prepare one pie crust or thaw if frozen.Clean and slice mushrooms and leeks. Slow cook each separately with 1 Tbsp butter, each. Takes about 30 minutes to reduce and start to colour. Toss together. This can be done a day ahead if desired.Whisk eggs then whisk in cream/milk, parsley and cheese. Season as desired (S&P).Set oven rack low and preheat to 400. Spread cooled veggies onto pie crust, pour egg mixture over the veggies.Carefully place in oven then lower temperature to 375.Bake until crust is baked through and filling is set and puffed; about 35-40 minutes. Cool briefly on a rack.Serving Size: Makes 8 slices from 1 pie.Number of Servings: 8Recipe submitted by SparkPeople user MCNIFFER.

The nutritional information for Leek and Mushroom Quiche is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 224.5

• Total Fat: 13.8 g
• Cholesterol: 83.8 mg
• Sodium: 211.2 mg
• Total Carbs: 15.9 g
• Dietary Fiber: 1.1 g
• Protein: 8.6 g

The dietary needs meet for Leek and Mushroom Quiche is Vegetarian