Real Recipes From Real Home Cooks ®

pioneer woman's cowgirl quiche

★★★★★ 1
a recipe by
Sherry Blizzard
Piney Flats, TN

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.

★★★★★ 1
serves 8
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For pioneer woman's cowgirl quiche

  • 16 oz
    white mushrooms, cleaned and cut into quarters
  • 2 md
    leeks, washed thoroughly and chopped
  • 2 Tbsp
  • 8
  • 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

How To Make pioneer woman's cowgirl quiche

  • 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.)