{"id":3865,"date":"2010-01-06T10:38:35","date_gmt":"2010-01-06T17:38:35","guid":{"rendered":"http:\/\/alannarisse.com\/blog\/?p=3865"},"modified":"2020-11-23T16:46:20","modified_gmt":"2020-11-23T23:46:20","slug":"fennel-wild-mushroom-quiche","status":"publish","type":"post","link":"https:\/\/www.alannarisse.com\/blog\/fennel-wild-mushroom-quiche\/","title":{"rendered":"Leek Wild Mushroom Quiche"},"content":{"rendered":"

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.<\/p>\n

\"leek<\/a><\/p>\n

Ingredients:
\n1 whole wheat pie crust
\n4 eggs
\n1 cup milk
\n1 leek, washed and chopped
\nabout 1\/2 cup mushrooms. I used oyster and shitake
\n2 thin slices of prosciutto, diced
\n1 cup cheddar
\n1\/4 cup fresh parsley, chopped
\nsalt and pepper to taste<\/p>\n

Preheat the oven to 375\u00c2\u00b0. 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\u00c2\u00b0 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.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-3865","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/posts\/3865","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/comments?post=3865"}],"version-history":[{"count":5,"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/posts\/3865\/revisions"}],"predecessor-version":[{"id":6448,"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/posts\/3865\/revisions\/6448"}],"wp:attachment":[{"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/media?parent=3865"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/categories?post=3865"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/tags?post=3865"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}