Prosciutto, Mushroom and Leek Quiche

quiche

This prosciutto, mushroom and leek quiche is sinfully good. I say sinfully, because it is rich, dense and full of cream. It my go-to quiche to bring to brunch, baby shower and other ladies’ gathering. I am constantly asked for the recipe. This recipe if from the pioneer women, I just throw a bit more ingredients into the mix.

Our family has had a bit of a busy summer and start of fall. In fact, right now, I am writing this post while accompanying my husband on a work trip to Brazil. Also lately, I have been focused on various business project and was recently hired as the children’s director at my church, thus my blogging has suffered. I am ready to get back on track. The diversity in my cooking needs to be put back on track too!

prosciutto mushroom and leek quiche

My family has been known to eat this delicious quiche for dinner with a green salad. Only one of my boys has noticed the leeks. He is currently learning the art of picking out the items within a dish that he doesn’t like and putting them to the side. I will admit it comes with a lot of groaning like “why did you have to put this in there?”

However, the last time I made this prosciutto, mushroom and leek quiche for a baby shower, it was devoured before I was able to take pictures. It is so good.

Prosciutto, Mushroom and Leek Quiche

Yield: 1 9inch quiche

A delicious combination of leeks, mushrooms, prosciutto and bacon. This is a rich, dense and flavorful quiche.

Ingredients

  • 1 prepared uncooked 9" pie crust
  • 1 cup of Cremini mushrooms, washed and sliced
  • 1 tsp olive oil
  • 2 leeks, rinse and sliced thinly
  • 1 Tbsp butter
  • 8 slices prosciutto, sliced
  • 4 slices bacon, cooked and chopped
  • 8 eggs
  • 1 1/2 cups heavy whipping cream
  • 2 cups swiss cheese
  • 1/2 cup parmasean cheese, grated (optional)
  • dash Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp pepper

Directions

  1. Roll out your favorite homemade pie crust or store bought crust and place in 9inch round baking dish.
  2. Cook bacon until crisp
  3. Coat sliced mushroom in olive oil and place in 400 degree oven for 15 min.
  4. Melt butter in frying pan and saute leek until caramelized.
  5. Whisk eggs with cream. Mix in cheese, Worcestershire sauce, and pepper. Fold in the leeks, mushrooms, prosciutto and bacon. Pour into pie crust. (it will be very full!!)
  6. Bake at 400 degrees, covered with foil for 45 min. Remove foil and bake an additional 10 min or till top is nicely browned. Cool for 10-15 min before serving.
http://bakinandeggcerpts.com/prosciutto-mushroom-leek-quiche/

Notes:

  1. I will post my pie crust recipe as soon as possible. hmm…butter
  2. At the 45 min mark, check that the center of the quiche is mostly set. Cook an additional 10 min covered, if the center is still quite soggy.
  3. The unaltered, original recipe from the Pioneer Women is called the Cowgirl Quiche and can be found in her The Pioneer Woman Cooks: Food from My Frontier cookbook.

Enjoy this delicious prosciutto, mushroom and leek quiche.

prosciutto, mushroom and leek quiche

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