Leek Quiche

Name: Leek Quiche
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 sheet refrigerated pie crust; 1 tablespoon olive oil; 1 cup chopped leek (white portion only); 1/2 cup chopped baby portobello mushrooms; 3 frozen fully cooked breakfast sausage links, thawed and chopped; 2 garlic cloves, minced; 3/4 cup shredded Swiss or Gruyere cheese, divided; 2 tablespoons chopped soft sun-dried tomato halves (not packed in oil); 3 large eggs; 1/2 cup heavy whipping cream; 2 tablespoons sour cream; 2-1/2 teaspoons minced fresh thyme; 1/2 teaspoon salt; 1/4 teaspoon pepper; Additional fresh thyme, optional

Total Time Prep: 30 min. + chilling Bake: 40 min. + standing

Yield 8 servings

Test Kitchen Approved

Our leek quiche recipe proves that French cuisine does not have to be complicated. Enjoy this gorgeous meal from breakfast through dinner.

Ingredients

1 sheet refrigerated pie crust
1 tablespoon olive oil
1 cup chopped leek (white portion only)
1/2 cup chopped baby portobello mushrooms
3 frozen fully cooked breakfast sausage links, thawed and chopped
2 garlic cloves, minced
3/4 cup shredded Swiss or Gruyere cheese, divided
2 tablespoons chopped soft sun-dried tomato halves (not packed in oil)
3 large eggs
1/2 cup heavy whipping cream
2 tablespoons sour cream
2-1/2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
Additional fresh thyme, optional

Directions

Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 325°.
In a large skillet, heat oil over medium-high heat. Add leeks and mushrooms; cook and stir until tender, 3-5 minutes. Add sausage and garlic; cook 1 minute longer. Remove from the heat. Sprinkle 1/2 cup cheese over crust. Top with sausage mixture and tomatoes. Whisk eggs, cream, sour cream, thyme, salt and pepper; pour over top. Sprinkle with remaining cheese.
Bake until a knife inserted in center comes out clean, 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving. If desired, top with additional fresh thyme.

Nutrition Facts

1 piece: 296 calories, 22g fat (10g saturated fat), 109mg cholesterol, 407mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 8g protein.

We often have potluck breakfasts at the school where I work. I came up with this recipe so I could bring something different and filling to share. You can make it in the large pie version or in smaller tartlets. To make it vegetarian, omit the sausage.—Kathryn Dampier, Quail Valley, California

Recipe Creator