Best Leek Mushroom And Mozzarella Pie Recipes

LEEK, MUSHROOM AND MOZZARELLA PIE

Steps:

• Roll out your pie crust.
• Line a pie dish with the pastry (30 cm square).
• Fry leek in olive oil until slightly roasted (it takes about 10 minutes) add mushrooms and cook 5 for 5 minutes, but keep 9 nice slices aside.
• Spoon the vegetables mixture into pastry.
• Adjust the mozzarella slices on the leek mix.
• Mix in a bowls eggs, milk, pepper, thyme and flour. Adjust salt and pepper to your taste.
• Poor the egg mix on the vegetables and mozzarella.
• Decorate with the mushroom slices.
• Bake 40-45 Minutes at 180°C (heat and timing are basing it on convection oven).
• Serve warm or cold with green salad.

MUSHROOM AND LEEK PIE

Steps:

• Preheat oven to 375 degrees.
• Place pastry in 9" pie plate. Trim pastry to 1/2" beyond rim of plate; flute edge. Refrigerate while preparing filling.
• Wipe mushrooms clean with damp towel. Trim stems; quarter or slice large mushrooms.
• In a large skillet, heat 1 tablespoons butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan.
• In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly.
• Sprinkle 1/2 cup cheese onto bottom of pastry-lined pie plate. Top with mushroom mixture; sprinkle with remaining cheese.
• In a large bowl, whisk eggs and cream until blended; pour over top of cheese-mushroom mixture.
• Bake on lower rack 30-35 minutes or until a knife inserted near the center comes out clean.