Quiche is good food. It’s quick and easy to make when you don’t know what to cook for dinner. We had a wild mushroom pack that needed eating and I just got some fennel in our weekly CSA. I use a store bought whole wheat crust. They are too handy to pass up and are very delicious. I get mine at New Seasons. It’s a local company. When choosing a baking sheet to collect any spills, don’t be a goof like me, choose a baking sheet with sides. I put mine on a flat sheet last night and our oven will now forever smell like burnt eggs.
Ingredients:
1 whole wheat pie crust
4 eggs
1 cup milk
1 leek, washed and chopped
about 1/2 cup mushrooms. I used oyster and shitake
2 thin slices of prosciutto, diced
1 cup cheddar
1/4 cup fresh parsley, chopped
salt and pepper to taste
Preheat the oven to 375°. Pierce the crust with a fork and cook for 7-10 minutes, let cool. In a large mixing bowl, add eggs and milk, whisk. Add remaining ingredients. Place pie crust on a baking sheet and carefully pour quiche ingredients into the pie crust. Bake at 375° for 45 minutes or until the center of the quiche is set. Let cool for 10 minutes. Server with salad or a side of green veggies.