Daphne's Mushroom Quiche With Leeks & Cheddar

Perfect for a morning in with your partner or a friend brunch.

Daphne's Mushroom Quiche With Leeks & Cheddar
1 cup White whole wheat flour, plus 2 tbsp for dusting
5 tablespoons Cold butter, cut into chunks
1 teaspoon Kosher salt, plus more for seasoning
3-4 tablespoons Ice water
2 tablespoons Extra virgin olive oil
2 Fresh thyme sprigs, leaves only
Fresh-cracked black pepper, to taste
6 Large eggs
1/2 teaspoon Ground nutmeg
1 cup Whole or 2% milk
3/4 cup White cheddar
2 Leeks, white and light green parts only, cleaned and sliced into half-moons
Assorted mushrooms, such as shiitake, cremini, button, thinly sliced

For the Pie Crust

Preheat oven to 400 degrees F.

Place the flour, 1/2 teaspoon salt, and butter in the bowl of a food processor fitted with the blade attachment. Pulse until the mixture resembles wet sand. Slowly add the cold water until the mixture begins to form a ball.

Remove the dough from the food processor and wrap in plastic. Place in the fridge for at least 30 minutes.

Dust a cutting board or counter top with the 2 tablespoons of flour. Remove the dough from the plastic and place on the floured surface. Roll the dough out to a 12-inch circle and then press into a 9-inch pie plate, crimpling the sides with your fingers or a fork.

Carefully score the pie crust by giving the bottom four or five pokes with a fork. Place a piece of parchment paper on top of the dough and pour dried beans or a pie weight onto the parchment. Place in the oven and bake for 20 minutes, until slightly golden. Remove and let cool.

For the Filling

Heat the oil over medium heat in a saucepan large enough to fit all of the vegetables. Add the leeks and cook for 2 minutes, stirring to sweat until softened and taking care to avoid burning.

Add the mushrooms and thyme and stir to incorporate. The mushrooms will release a good amount of water. Cook, stirring often, until all the liquid is evaporated and the mushrooms are turning a deep golden brown, 10 to 12 minutes. Add the thyme and season to taste with salt and pepper. Remove from the heat and set aside.

In a large bowl, whisk the eggs and nutmeg. While you whisk, slowly incorporate the milk and make a nice froth. Stir in the cheddar.

Arrange the sautéed vegetables in the shell. Whisk the remaining 1/2 teaspoon salt into the egg mixture and pour into the pie shell, filling it just below the rim, about two cups.

Reduce the oven temperature to 375 degrees F and bake for 35 to 45 minutes, or until the top is golden brown and the egg and milk custard is cooked through. Remove from the oven to cool slightly. Cut and serve.

This mushroom quiche recipe is the perfect way to start a romantic weekend with your partner, spouse or significant other. Featuring shiitake or cremini mushrooms with leeks and white cheddar cheese, Daphne's quiche is a filling and flavorful dish for breakfast or brunch.