Mushroom & Leek Quiche (with optional Cauliflower crust)
An easy quiche recipe stuffed with mushrooms and leeks. Make it in the cauliflower crust or use your favorite pie crust.
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Ingredients
- 2 small leeks cleaned and sliced (use only the white and bright green parts of the leek)
- 2 cups cremini mushrooms sliced, with stems removed
- 2 tablespoons butter
- 6 eggs
- ⅓ cup Greek yogurt sub sour cream, if desired
- ⅔ cup heavy cream use all Greek Yogurt, if desired.
- 1 cup Cheddar Cheese, shredded fine cut
- 1 teaspoon salt
- ½ teaspoon pepper
- optional-½ teaspoon of red pepper flakes
Cauliflower Crust
- 1 head cauliflower
- ½ cup Parmesan cheese
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Preheat oven to 375 degrees.
- In a large saute pan melt the butter and add the sliced leeks.
- Saute the leeks on medium heat for 7 minutes or until soft.
- Add the mushrooms to the leeks and saute for another 5 minutes or until the mushrooms have let out their liquid. Drain the liquid from the pan.
- Meanwhile beat the remaining ingredients, except the cheese, together for 3 minutes.
- Stir in the cheese and the leek mixture (be sure NOT to include any liquid in the pan) into the beaten eggs and dairy.
- Pour the entire mixture into the prepared crust.
- Bake for 30-35 minutes or until the top is set and a knife ran into the center comes out clean.
- Serve immediately for best results.
Cauliflower Crust:
- Preheat the oven to 425.
- Use your food processor to process the cauliflower into small bits similar to the size of rice. Note: it will most likely be easier working in batches.
- Put the riced cauliflower into a microwave safe bowl and microwave for 5 minutes, covered.
- Place the cooked cauliflower into a clean dish towel and press the liquid out of the cauliflower.
- In a bowl, combine the cauliflower, eggs, cheese, garlic powder, and salt.
- Press the cauliflower mixture into a pie plate. Be sure to press it down firmly.
- Bake for 16-19 minutes or until nicely golden. Let it cool.
Notes
Note: if you are using a traditional pie crust be sure to pre-bake it to avoid a soggy crust! I recommend using our Grandma's Favorite Pie Crust. Sooo good!
I sometimes use mozzarella or cheddar cheese in my cauliflower crust, in a pinch. BUT to get the crispiest crust you need to use Parmesan cheese!
Nutrition
Calories: 272kcal | Carbohydrates: 9g | Protein: 14g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 742mg | Potassium: 441mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1153IU | Vitamin C: 37mg | Calcium: 254mg | Iron: 2mg