Best thing about quiches is: it’s easy, cheap and it goes a long way.
It’s a beautiful piece of art. I mean, nothing feels better than to take a quiche out of the oven and be proud of being able to make such a beauty.
I know it looks hard work, but it’s actually pretty easy. And it’s so additive, after you make it the first time you won’t be able to stop for a few weeks, believe me.
Also, you can use a store-bought pie crust – no one will judge you – or don’t use a crust at all!
Another good thing about quiches is that you can basically add whatever filling you want, use leftover veggies you have on your fridge or just put your favorite ingredients together.
Basics: Leeks, mushrooms, red pepper, eggs, milk, garlic and oregano.
Total time: 40m
Author: Honest Onion
Recipe type: Lunch & Dinner
- Shortcrust pastry
- 2 leeks
- 250gr chestnut mushrooms
- 1/2 red pepper
- 2 cloves garlic
- 1⁄4cup almond milk
- Dry oregano
- Fresh grated parmesan
- Salt & pepper
- Preheat oven to 180ºC (375ºF).
- Arrange the pastry on a pie/quiche tin and poke small holes with a fork.
- Place a frying pan on medium heat and add the garlic with a drizzle of olive oil and let it cook for 2 minutes.
- Add your chopped red pepper and stir in and mushrooms. Let it cook for 5 minutes and add in the leeks. Season with salt, pepper and oregano. Let it cook until tender.
- In a mixing bowl whisk the eggs, milk, and a pinch of salt and pepper.
- Add the leek and mushrooms filling to the tin, then the eggs and milk mixture and the grated parmesan on top.
- Bake for 30 minutes until the top starts to brown.
- Remove the quiche from the tin and let it cool for 10 minutes before serving.
What a great combination: red pepper and leeks for sweetness, mushrooms for that earthy flavor and parmesan… oh well, because parmesan!
Full of veggies and protein, this quiche is ideal for a brunch or a light lunch or dinner. Perfect with a soup and/or a salad on the side.
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