Daphne Oz’s Cheesy Mushroom and Leek Quiche

Yield: 6 servings
Calories: 378
Theme: Breakfast
Daphne Oz's Cheesy Mushroom and Leek Quiche

A classic brunch always has to have mini scones and frozen bellinis, but don't be afraid to get creative with the main course. To take your get-together to the next level, swap out your traditional french toast for Daphne Oz's veggie-stuffed quiche. The recipe was inspired by her honeymoon in Paris, and thanks to its hearty mushrooms, you'll get a hefty dose of B vitamins and potassium in each slice. If you fill up on the appetizers and can't stomach a full serving, don't worry: this tart is just as tasty the next day.

 

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Ingredients

  • 1 cup white whole wheat flour, plus 2 tbsp for dusting
  • 5 tbsp cold butter, cut into chunks
  • 1 tsp salt, plus more for seasoning
  • 3-4 tbsp ice water
  • 2 tbsp olive oil
  • 2 leeks (white and light green parts only), cleaned and sliced into half-moons
  • 2 cups assorted mushrooms (shiitake, crimini, button), thinly sliced
  • leaves from 2 fresh thyme sprigs
  • fresh-cracked black pepper
  • 6 large eggs
  • 1/2 tsp ground nutmeg
  • 1 cup whole or 2% milk
  • 3/4 cup white cheddar

Directions

For the pie crust:

1. Preheat oven to 400°F.

 

2. Place the flour, 1/2 teaspoon salt, and butter in the bowl of a food processor fitted with the blade attachment. Pulse until the mixture resembles wet sand. Slowly add the cold water until the mixture begins to form a ball.

 

3. Remove the dough from the food processor and wrap in plastic. Place in the fridge for at least 30 minutes.

 

4. Dust a cutting board or counter top with the 2 tablespoons of flour. Remove the dough from the plastic and place on the floured surface. Roll the dough out to a 12-inch circle and then press into a 9-inch pie plate, crimpling the sides with your fingers or a fork.

 

5. Carefully score the pie crust by giving the bottom four or five pokes with a fork. Place a piece of parchment paper on top of the dough and pour dried beans or a pie weight onto the parchment. Place in the oven and bake for 20 minutes, until slightly golden. Remove and let cool.

 

For the filling:

1. Heat the oil over medium heat in a saucepan large enough to fit all of the vegetables. Add the leeks and cook for 2 minutes, stirring to sweat until softened and taking care to avoid burning.

 

2. Add the mushrooms and thyme and stir to incorporate. The mushrooms will release a good amount of water. Cook, stirring often, until all the liquid is evaporated and the mushrooms are turning a deep golden brown, 10 to 12 minutes. Add the thyme and season to taste with salt and pepper. Remove from the heat and set aside.

 

3. In a large bowl, whisk the eggs and nutmeg. While you whisk, slowly incorporate the milk and make a nice froth. Stir in the cheddar.

 

4. Arrange the sautéed vegetables in the shell. Whisk the remaining 1/2 teaspoon salt into the egg mixture and pour into the pie shell, filling it just below the rim, about two cups.

 

5. Reduce the oven temperature to 375°F and bake for 35 to 45 minutes, or until the top is golden brown and the egg and milk custard is cooked through. Remove from the oven to cool slightly. Cut and serve.