Pioneer Woman's Cowgirl Quiche

Sherry Blizzard

By
@akflurry

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 use that up.

There is just something magical that happens when you combine mushrooms, leeks and prosciutto!

If you don't have this cookbook, I highly suggest you get one. Her recipes are practical and delicious. I liked this one and think you will too.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

55 Min

Method:

Bake

Ingredients

16 oz
white mushrooms, cleaned and cut into quarters
2 medium
leeks, washed thoroughly and chopped
2 Tbsp
butter
8
eggs
1 1/2 c
heavy cream
2 c
swiss cheese, grated
salt and pepper
8 slice
prosciutto (thin slices-rough chop) or good ham
1
9" pie crust or crust for a deep dish pie

Directions Step-By-Step

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.)

About this Recipe

Course/Dish: Savory Pies
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Diabetic, Soy Free, Low Carb