Mushroom, Leek and Goat Cheese Crustless Quiche
For a family brunch or a quick dinner, this simple recipe is ideal. For this quiche, there’s no need to roll out dough. Simply fill the egg mixture with mushrooms,…
Instructions
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1
With the rack in the middle position, preheat the oven to 350°F (180°C).
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2
In a 10-inch (25 cm) cast iron skillet over medium-high heat, brown the mushrooms in half of the butter (2 tbsp). Season with salt and pepper. Set aside on a plate.
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3
In the same skillet over medium heat, melt the remaining butter. Add the leek, cut-sides down, and cook for 3 to 4 minutes on both sides or until golden. Season with salt and pepper. Set the leek aside on the plate of mushrooms. Clean out the skillet.
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4
Spread the vegetables out in the skillet.
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5
In a bowl, whisk together the eggs and cream. Season with salt and pepper. Gently pour the egg mixture into the skillet. Add two-thirds of the cheese.
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6
Bake in the oven for 25 minutes or until the centre of the quiche is just set. Top with the remaining cheese and the parsley leaves.
For a family brunch or a quick dinner, this simple recipe is ideal. For this quiche, there’s no need to roll out dough. Simply fill the egg mixture with mushrooms, leeks and crumbled goat cheese for a hearty meal.
