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This is the kind of recipe I make when the seasons start to shift.
Leeks and mushrooms together are amazing. Add eggs, a little cheese, and a flaky crust and you have something delicious… without trying too hard.
I love serving this for brunch at home, for holidays, or honestly just slicing it up during the week with a big salad and calling it dinner. Simple ingredients. Real food.
1 store bought crust
2-3 tablespoons SOOC Leek Olive Oil
8 eggs
1 small red onion, chopped
2 cups mushrooms, chopped
1 large leek chopped
2 cups gruyere cheese
1 cup milk
1 tablespoon garlic, minced
salt and pepper
bag of beans for “blind baking” crust
Preheat your oven to 400 degrees. Grab a pie pan and pour 1 tablespoon olive oil into it. Spread out crust into pan, cover with a piece of parchment paper and then pour raw beans into the pie plate and bake for 30 minutes.
Prepare the filling. While this is baking grab a small pan and place it on the stove. Add the rest of the olive oil, leeks, and garlic. Sauté for five minutes and then add the mushrooms and cook until softened.
Lower oven temperature to 350 degrees and in another bowl scramble the eggs. Add your milk and cheese into the eggs and your vegetables and mix all together.
Pour mix into the crust and bake for 30-35 minutes until the filling and eggs are cooked through.
