When mom was here visiting, I had her show me how to make a pie crust. She showed me the old fashioned way – just sugar, flour, shortening and water – blended with my hands. She said she wanted me to learn how to do it the way she did. But she also emailed me a recipe for a pie crust that had a touch of vinegar in it, and said it was much easier to manipulate. (The acidity of the vinegar helps relax the gluten formation, so it stays tender even if you roll it zillions of times).
Well, being the stubborn girl that I am, I made the ‘hard’ pie crust for everything I made over the holidays – quiche, quiche, and pie. Today I set out to make a leftovers quiche (asparagus, leeks, sun dried tomatoes, and mushrooms), and I decided to make the easy pie crust. And you know what? It was awesome! It was easy to make (just like I’d been told), easy to put into the pie container, and tasted great.
| New Year’s Clean-Out-The-Fridge Quiche |
Recipe type: brunch
Author:
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
This is a very easy and tasty quiche that uses leeks, sundried tomatoes, and mushrooms.
Ingredients
- 0.25 cup paramesean cheese
- 1 tablespoon olive oil
- 1 leek (white & very light green part only)
- 1 bunch asparagus, tough stalks removed
- 2 tablespoons sundried tomatoes (in olive oil)
- 4 oz portabella mushrooms, chopped
- 1.25 cups half and half
- 4 eggs
- 1 cup mozzerella cheese
Instructions
- First, make your pie crust. (It’s not hard…I promise!)
- Prep the leek by trimming the roots & green leaves off, leaving the white & very light green part only. Cut that part lengthwise, then chop very thinly.
- Slice the asparagus on the diagonal into quarter-inch pieces.
- Chop the portabella mushrooms into bite sized pieces.
- Saute the veggies (including the sun dried tomatoes) in the olive oil, until the asparagus is bright green and barely tender. Cool for a bit. (Make the pie crust below while waiting for the veggies to cool).
- After prebaking the pie crust (10 minutes at 350F), put the parmesean cheese in the bottom of the crust. Next, add the mozzarella cheese. Then spoon the sauteed veggies on top.
- Crack eggs into a medium sized bowl & beat with a whisk. Add half and half, continue beating. Pour this mixture on top of the veggies. Top with a little cheese.
- Cook at 350 degrees F for 50-60 minutes, until set. Goes well with mimosas!
The book was an easy enough read – a little condescending but also entertaining…just the way I like them.
