If you’ve never made a quiche before, let me just tell you, it’s very, very easy and absolutely delicious! A quiche is really just a fancy breakfast casserole. This quiche recipe is cheesy, rich and very flavorful. The combination of mushrooms, asparagus and leeks really complement each other beautifully but you could easily substitute other vegetables if you prefer. The arugula salad on top is a must because it adds freshness and brightens up all the bold flavors. This recipe takes no time at all ot whip up and it’s the perfect breakfast to make ahead of time when you have company or a girls brunch on the calendar.

Recipe

Ingredients

1 packaged pie dough

1-2 tablespoons olive oil

1-2 cups of diced mushrooms

1-2 cups diced asparagus

1/2 cup thinly sliced and diced leeks

6 eggs

1 1/4 cups heavy whipping cream

1 tablespoon chopped fresh parsley

2 tablespoons fresh thyme

1/4 teaspoon nutmeg

1/4 teaspoon salt

10 grinds of black pepper

1/2 cup grated gruyere cheese

1/2 cup grated white cheddar cheese

1/4 cup grated parmigiano reggiano

Directions

Preheat the oven to 350 degrees. Heat 1-2 tablespoons of olive oil in a skillet on medium heat. Chop vegetables into small bite size pieces. Saute mushrooms, asparagus and leeks in the skillet with salt and pepper until vegetables are tender (about 10 min). Set aside and prepare wet ingredients. Beat 6 eggs and mix in whipping cream, parsley, thyme, nutmeg, salt and pepper. Combine all of the cheese in a separate bowl and then mix half into the eggs. Layout pie crust in pie pan. Sprinkle the remainder of the cheese mixture directly on the crust followed by the vegetables. Pour the egg mixture over the top. Lightly sprinkle with salt, pepper and a little parmesan. Bake for 35 minutes.

Salad Topping

Squeeze a wedge of a lemon, salt, pepper and a drizzle of olive oil over arugula and toss together. Spoon salad over quiche just before serving.

xx,

CKS