Mushroom, Leek & Red Bell Pepper Quiche

Mushroom, Leek & Red Bell Pepper Quiche fills two prepared pie crusts with sautéed vegetables, Gruyere, and a lightly seasoned egg custard.

Onion, leek, mushrooms, and red pepper are cooked with thyme, salt, ghee, and olive oil, then cooled. The egg mixture is whisked separately with milk, flour, salt, and dry mustard.

Cheese goes into the crust before the vegetables and custard, with cayenne sprinkled over the top. The quiches bake until set in the center but not hard.

Ingredients

• 2 pre-made pie crusts
• 1 teaspoon ghee or butter
• 1 teaspoon olive oil
• 1/2 cup onions, chopped
• 1 leek, sliced, white parts only
• 3 cups mushrooms, sliced
• 1/4 cup red bell peppers, finely diced
• Salt to taste
• 1/4 teaspoon thyme
• 4 eggs
• 1 1/2 cups milk
• 3 tablespoons unbleached white flour
• 1/4 teaspoon salt
• 1/4 teaspoon dry mustard
• 1 1/2 cups Gruyere cheese, grated
• 1/4 teaspoon cayenne pepper

Method

Heat the oven to 375°F (190°C). Heat the ghee and olive oil in a frying pan over medium-high heat. Add the onions and leeks and sauté for 2–3 minutes, then add the mushrooms, bell pepper, salt, and thyme and cook for 3–5 minutes. Cool the vegetables. In a mixing bowl, beat the eggs, milk, flour, salt, and dry mustard until well blended and slightly foamy. Divide the Gruyere between the two pie crusts, spread the cooled vegetables over the cheese, and pour half the egg mixture into each crust. Sprinkle with cayenne and bake for 40–45 minutes, until set in the center. Makes 2 medium quiches, about 4–6 servings.