Pioneer Woman's Cowgirl Quiche

Sherry Blizzard


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 vote
20 Min
55 Min


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


1Preheat oven to 400 degrees F.
2Place quartered mushrooms on a baking sheet and roast for 15-20 minutes or until golden brown.
3Finely chop the cleaned leeks. Saute them over medium heat in butter for 8-10 minutes (or until they begin to brown slightly and caramelize).
4In a bowl, whisk the eggs and cream together, stir in the cooled mushrooms, leeks, cheese, prosciutto, salt and pepper
5Pour 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.
6Remove 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 Pioneer Woman's Cowgirl Quiche

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