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.
prep time20 Min
cook time55 Min
white mushrooms, cleaned and cut into quarters
leeks, washed thoroughly and chopped
1 1/2 c
swiss cheese, grated
salt and pepper
prosciutto (thin slices-rough chop) or good ham
9" pie crust or crust for a deep dish pie
How To Make
Preheat oven to 400 degrees F.
Place quartered mushrooms on a baking sheet and roast for 15-20 minutes or until golden brown.
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).
In a bowl, whisk the eggs and cream together, stir in the cooled mushrooms, leeks, cheese, prosciutto, salt and pepper
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.
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.)
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pioneer Woman's Cowgirl Quiche: