Leek and Baby Portobello Quiches Recipe

Publisher Photo

Leek and Baby Portobello Quiches Recipe

Be the first to add a review
Publisher Photo
If you are looking for something to serve at a relaxing weekend brunch, look no further. My family always asks for this dish. The leeks and mushrooms make a terrific flavor combo. —Amy Mueller, Coopersville, Michigan
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + standing

Ingredients

  • Pastry for two single-crust pies (9 inches)
  • 2 cups sliced baby portobello mushrooms
  • 2 tablespoons olive oil
  • 1 small leek (white portion only), sliced
  • 3 garlic cloves, minced
  • 1/3 cup cream sherry
  • 1/3 cup Miracle Whip
  • 10 large eggs
  • 2 cups half-and-half cream
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup grated Parmesan cheese

Directions

Preheat oven to 350° On a lightly floured surface, roll each pastry dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Divide mushrooms between pastry shells. In a large skillet, heat oil over medium heat. Add leek and garlic; cook and stir 4-6 minutes or until leeks are tender. Add sherry. Remove from heat. Stir in Miracle Whip. Divide leek mixture between pastry shells.
In a large bowl, whisk eggs, cream, Italian seasoning, salt and pepper; pour into shells. Bake on a lower oven rack 40-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with cheese. Let stand 10 minutes before cutting. Yield: 2 quiches (6 servings each).
Editor's Note: Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Leek and Baby Portobello Quiches in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p154

  • Pastry for two single-crust pies (9 inches)
  • 2 cups sliced baby portobello mushrooms
  • 2 tablespoons olive oil
  • 1 small leek (white portion only), sliced
  • 3 garlic cloves, minced
  • 1/3 cup cream sherry
  • 1/3 cup Miracle Whip
  • 10 large eggs
  • 2 cups half-and-half cream
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup grated Parmesan cheese
  1. Preheat oven to 350° On a lightly floured surface, roll each pastry dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Divide mushrooms between pastry shells. In a large skillet, heat oil over medium heat. Add leek and garlic; cook and stir 4-6 minutes or until leeks are tender. Add sherry. Remove from heat. Stir in Miracle Whip. Divide leek mixture between pastry shells.
  2. In a large bowl, whisk eggs, cream, Italian seasoning, salt and pepper; pour into shells. Bake on a lower oven rack 40-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with cheese. Let stand 10 minutes before cutting. Yield: 2 quiches (6 servings each).
Editor's Note: Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Leek and Baby Portobello Quiches in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p154

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLeek and Baby Portobello Quiches

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review