pw's cowgirl quiche


The other week I decided I should sign up to bring a new mom and a mom-to-be whose on modified bed rest a meal.  It sounded like a great idea in theory that I could whip up just double of whatever I was going to make and keep things simple.  Truth is for as often as I cook there seem to be almost just about as many moments that I'm wondering what we'll have for dinner.



I looked back to when meals were provided for us after Anderson and remembered a friend bringing over a quiche.  It was perfect with salad for lunch or dinner and easily consumed as breakfast with black coffee.  Quiche it would be, but which one?


I was recently gifted with the new Pioneer Woman Cookbook so my first inclination was to turn to her. She of course did not disappoint with a lovely quiche full of cream and butter- all the essentials one needs when they are nursing or still cooking a baby!


I'd make this again knowing that when you use two store-bought frozen pie tins you can get 2 pies out of this single recipe!


When I doubled the recipe I was able to get 4 pies in total which meant we got to eat this for dinner and my parents got stuck (happily) with some as well!

{Here's the recipe thanks to and loosely modified from The Pioneer Woman}

{Ingredients You'll Need}

  • 16 ounces white mushrooms, washed and sliced (or baby bellas are delicious)
  • 2 leeks
  • 2 tablespoons butter
  • 8 eggs
  • 1 1/2 cups heavy cream
  • 2 cups grated swiss cheese (or a mix or Swiss and Gruyere or just Gruyere!)
  • salt and pepper to taste
  • 8 thin slices prosciutto, cut in thin strips (or ham!)
  • 2 deep dish frozen pie tins!
1.  Preheat the oven to 400 and then pour your mushrooms out onto a baking sheet.  Roast them for about 15 minutes until golden but not shriveled!  

2.  While they are roasting clean and chop your leeks then saute them in butter for about 8 minutes.  Set them aside then whisk the eggs and cream together in a large bowl.  To that bowl stir in the leeks, mushrooms, cheese, salt, and pepper.  Now add in your ham or prosciutto.

3.  With everything combined pour your mixture into the prepared pie shells and cover with aluminum foil.  Bake for 45 minutes then remove the foil and continue baking for about 10 minutes longer until the quiche is set.

4.  Allow the quiche to set for at least 10 minutes before serving.  Enjoy it for breakfast, lunch, or dinner!

tip* you can easily omit the ham and make this veg friendly!



Comments

  1. I am obsessed with Trader Joe's shredded Swiss and Gruyere! It is the best! I want to make this!

    ReplyDelete
  2. oh nice. yah anderson loves that cheese in eggs too!

    ReplyDelete

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