LEEK AND BABY PORTOBELLO QUICHES

Leek and Baby Portobello Quiches image

If you are looking for something to serve at a relaxing weekend brunch, look no further. My family always asks for this dish. The leeks and mushrooms make a terrific flavor combo. -Amy Mueller, Coopersville, Michigan

Provided by Taste of Home

Time 55m

Yield 2 quiches (6 servings each).

Number Of Ingredients 13

Ingredients

Pastry for two single-crust pies (9 inches)
2 tablespoons olive oil
1 small leek (white portion only), sliced
3 garlic cloves, minced
2 cups sliced baby portobello mushrooms
1/3 cup cream sherry
1/3 cup Miracle Whip
10 large eggs
2 cups half-and-half cream
3 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup grated Parmesan cheese

Steps:

Preheat oven to 350° On a lightly floured surface, roll each half of pastry dough into a 1/8-in.-thick circle; transfer to 9-in. pie plates. Trim pastries to 1/2 in. beyond rim of plates; flute edges. Refrigerate while preparing filling., In a large skillet, heat oil over medium-high heat; saute leek and garlic until tender. Stir in sherry. Remove from heat; stir in Miracle Whip., In a large bowl, whisk together eggs, cream and seasonings. Place 1 cup mushrooms and half of the leek mixture in each crust. Pour in egg mixture., Bake on a lower oven rack until a knife inserted in the center comes out clean, 40-50 minutes. Sprinkle with cheese. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 401 calories, Fat 28g fat (14g saturated fat), Cholesterol 217mg cholesterol, Sodium 584mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.