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    You are in: Home / Recipes / Leek and Mushroom Quiche Recipe
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    Leek and Mushroom Quiche

    Leek and Mushroom Quiche. Photo by Bergy

    1/3 Photos of Leek and Mushroom Quiche

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Chef #894388's Note:

    this is so easy and you'll love it. If I can cut corners or take short cuts I will. Anything that makes life easier, right?

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    Ingredients:

    Serves: 4-6

    Yield:

    quiche

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375.
    2. 2
      In a 9 inch pie pan or quiche dish arrange the pie crust, poke small holes with a fork, so you don't get air bubbles.
    3. 3
      In a med size pan, over med heat add your leeks and mushrooms cook until tender.
    4. 4
      In a mixing bowl whisk the eggs, milk, and the salt and pepper.
    5. 5
      Add the leek and mushrooms to your pie pan, then add the eggs and the cheese on top.
    6. 6
      Cook for 30 to 40 minutes until center comes clean.
    7. 7
      Let rest for 10 minutes before serving. Enjoy! this can be doubled.

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    Ratings & Reviews:

    • on March 25, 2013

      55

      Delicious. Added 2 tablespoons of fat yogourt and 1tablespoon of basil paste. Doubled the cheese. Firm and yummy quiche!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 14, 2009

      55

      I hope you don't mind -The recipe sounds wonderful to make exactly as written but I am watching fats, starches etc so I made it crustless, no butter just a spray of no oil , 1% milk & the cheese was cut back and I used lite Havarti. No salt. Still an excellent Quiche. Oh I added a tomato just cause I like the color. Thanks for a lovely light dinner

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Leek and Mushroom Quiche

    Serving Size: 1 (138 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 380.4
     
    Calories from Fat 221
    58%
    Total Fat 24.5 g
    37%
    Saturated Fat 10.6 g
    53%
    Cholesterol 239.9 mg
    79%
    Sodium 350.8 mg
    14%
    Total Carbohydrate 24.9 g
    8%
    Dietary Fiber 1.3 g
    5%
    Sugars 4.1 g
    16%
    Protein 15.1 g
    30%

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