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This elegant quiche combines tender leeks, earthy mushrooms, and rich Gruyère cheese for a dish that works for any meal—brunch, lunch, or dinner. Pair it with a fresh salad or soup for a complete, satisfying experience.
Products used: Garlic Olive Oil
1 store-bought pie crust
2 tbsp SOOC Garlic Olive Oil
2 leeks, white and light green parts only, thinly sliced
2–3 cups mushrooms (cremini, button, or a mix), thinly sliced
8 eggs
1 cup milk
1 cup Gruyère cheese, shredded
Salt and black pepper, to taste
1. Preheat the oven to 375°F. Heat olive oil in a pan over medium heat. Sauté leeks for 5 minutes until softened. Add mushrooms and cook for 8–10 minutes until browned and any liquid has evaporated. Let cool slightly.
2. In a bowl, whisk together eggs, milk, salt, and pepper. Spread the leeks and mushrooms evenly over the pie crust. Sprinkle Gruyère on top, then pour the egg mixture evenly over the filling.
3. Bake for 35–40 minutes until the filling is set and golden. Let cool for 10–15 minutes before slicing. Serve warm or at room temperature.
