- 1 [9-inch / 23-cm] pie shell
- 3 tablespoons [45 g] butter
- 1 large leek, white and pale green parts only, into strips
- Approximately 1 cup [250 mL] cleaned fresh mushroom slices
- 1/2 teaspoon [2.5 mL] salt
- 1/4 teaspoon [1 mL] thyme
- 2 cups [500 mL] cleaned spinach leaves, into strips
- 3 eggs
- 1 cup [250 mL] whipping cream [35%]
- 1/2 cup [115 g] grated Swiss or Gruyere cheese
- 1/8 teaspoon [0.5 mL] black pepper
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- Preheat oven to 425°F [220°C].
- Bake pie shell into preheated oven for 10 minutes.
- Remove from oven, pierce all bubbles and set aside.
- Lower oven temperature to 375°F [190°C].
- Melt butter into a frypan; just brown leek strips stirring.
- Add mushroom slices stirring until softened; salt and sprinkle with thyme.
- Drain cooking liquid before adding spinach strips; stir until wrinkled, for 1 to 2 minutes.
- Remove vegetables from heat.
- Beat eggs into a bowl before mixing in cream and grated Swiss or Gruyere cheese; pepper mixture.
- Mix in vegetables mixture.
- Pour into pre-baked pie shell.
- Bake quiche into preheated oven for 35 to 40 minutes before serving.
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