We often have potluck breakfasts at my school. I came up with this leek quiche recipe so I could bring something different and filling to share. You can make it in the large pie version or in little tartlets. And if you want to make it vegetarian, just eliminate the sausage. —Kathryn Dampier, Quail Valley, California
Total TimePrep: 30 min. + chilling Bake: 40 min. + standing
- 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
- 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 edges are 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.