PIONEER WOMAN'S COWGIRL QUICHE
Mom and I are cooking one different recipe each week from The Pioneer Woman Cooks: Food From My Frontier cookbook and reporting out. If they are good, we will post them and if we don't like them we will not. I love quiche and needed to use some leeks that I had leftover that needed to be cooked so this was a perfect recipe to...
Provided by Sherry Blizzard
Categories Savory Pies
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 degrees F.
- 2. Place quartered mushrooms on a baking sheet and roast for 15-20 minutes or until golden brown.
- 3. Finely chop the cleaned leeks. Saute them over medium heat in butter for 8-10 minutes (or until they begin to brown slightly and caramelize).
- 4. In a bowl, whisk the eggs and cream together, stir in the cooled mushrooms, leeks, cheese, prosciutto, salt and pepper
- 5. Pour into a pie shell, cover loosely with foil and bake for 45 minutes at 400. Remove the foil and continue baking for an additional 10 minutes.
- 6. Remove from the oven and allow it to sit 10 minutes before cutting. (*a variation she provides but I didn't do includes stirring in 2 tablespoons of Pesto into the quiche mixture before baking.)
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