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Now that’s a delicious Quiche!

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I’m always intrigued as to what makes a quiche top notch—which in general, mine are not.  But after playing around with a number of recipes, I came up with one that hit the mark; and I think the secret really is the number of eggs—more than I’ve generally used. The rich, creamy cheese custard with a crunchy crust is a winner.  With a nice Caesar salad and crusty bread, it makes for a delicious lunch, especially during these nippy days of Fall!

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Now that’s a delicious Quiche!
SERVINGS
6-8
CHANGE SERVING SIZE
COOK TIME
35
PREP TIME
25
READY IN
60

Ingredients

Instructions

  1. Preheat oven to 375 degrees
  2. In a large bowl, whisk together eggs, milk, salt, pepper and herbs
  3. On medium heat sauté mushrooms in butter until golden
  4. Sprinkle ham, 1 cup of the cheese, mushrooms, spinach, green onions into uncooked pie crust shell and pour egg mixture over the top.
  5. Slice tomato into as many slices as portions as you plan on serving, and place on top
  6. Sprinkle remaining cheese on top, followed by the grated parmesan cheese
  7. Bake for 35-40 minutes, until the center is completely set.

“Torta di porri” (Leek Pie)

2

If you visit any one of Tuscany’s Trattorias, you will most likely find this on the menu as a “contorni” or side dish. Leeks, parmesan and a light sprinkling of nutmeg — all the flavors of Northern Italy combine to make this savory pie a wonderful addition to beef or veal. This past weekend, we served this as a side to Beef Tenderloin with Balsamic Vinegar to our Oblates on retreat. As we venture into Lent, this meatless side dish could actually become a main dish for lunch. It’s one of my favorite recipes to share with you. Our prayers are with you for a very blessed Lent.

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Votes: 0
Rating: 0
You:
Rate this recipe!
"Torta di porri" (Leek Pie)
SERVINGS
8people
CHANGE SERVING SIZE
people
COOK TIME
20-30minutes
PREP TIME
30minutes
READY IN
1 1/2hours

Ingredients

Instructions

  1. Make your pastry and leave it to rest in the refrigerator for an hour before rolling out.
  2. Preheat oven to 350 degrees. Roll out the pastry into a 8" pie plate and blind bake it. Click here for instructions on blind baking a pie crust.
  3. Prepare your filling. Strip away any damaged tough parts of the leek and top extreme ends, and slice the leeks into thin slices.
  4. Put them into a bowl of cold water and swish them with your hand to remove any dirt remaining. Transfer to a colander to drain.
  5. Put the olive oil into a saucepan to heat and add the leeks. Saute gently to soften, and season with salt and pepper.
  6. When the leeks become lightly golden, add the wine and continue cooking over low heat until most of it has evaporated and the leeks are softened. If the leeks are still hard and the wine has evaporated, add 1 cup of hot water and saute for another 10 min. or so until the leeks are soft and there is only a little liquid left in the pan. Remove the saucepan from the heat and cool slightly.
  7. Lightly whip the eggs in a bowl and add the cream, parmesan cheese and a dash of nutmeg. Add the cooled leeks and stir well. Adjust seasonings if needed.
  8. Pour the mixture into your par-baked crust, shifting the leeks evenly with a wooden spoon.
  9. Return the tart to the oven for about 20-30 min. until the top is lightly golden and the filling is set.
  10. Cool slightly and slice into wedges. Serve warm or at room temperature.