In my life I've had a love hate relationship with quiche. It wasn't until I went to college that I actually liked it. I remember growing up and whenever my mom made quiche I didn't want to eat it - I would choke it down and only eat the crust. It had nothing to do with her cooking - I promise! I just think that the texture and idea of baked eggs with vegetables mixed it didn't appeal to me. Needless to say, I love quiche now in all varieties. It's also a wonderful way to change up what I eat for breakfast.
Leek and Goat Cheese Quiche
- 8 eggs
- 1/2 cup heavy cream
- 1 large leek
- 1 1/2 cups of mushrooms
- 2 shallots
- goat cheese
- salt and pepper
- Preheat the oven to 377 degrees.
- Whip eggs in a medium bowl and add in cream.
- Cut leek, mushroom and shallots and sauté lightly in a frying pan, add salt and pepper to season. Put vegetables in bottom of quiche pan and pour egg mixture over. Add crumbled goat cheese to the top and swirl into mixture.
- Cook quiche for about 30-40 minutes or until it you can stick a knife in and it comes clean. Cool a bit a serve.