LEEK TOMATO AND MUSHROOM QUICHE (Adapted from Pip and Ebby)
Crunchy pie crusts filled with savory leeks, tomatoes, mushrooms, and cheddar cheese, baked to perfection—perfect for tailgating or serving at room temperature.
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Cooking tools:
- Pie dish
- Grill
- Chef's knife
- Cutting board
- Fork
- Skillet
- Mixing bowl
- Whisk
- Measuring cup
- Spoon
- Oven
- Stove
Ingredients
- Two 9-inch ready-to-bake pie crusts or frozen pie crusts
- 2 TBSP extra-virgin olive oil
- 1 leek, halved lengthwise and thinly sliced (white and light green parts only)
- 8 oz. cherry or grape tomatoes, halved
- 1⁄4 cup flat-leaf parsley, chopped
- 8 oz. sliced fresh mushrooms, chopped
- Salt
- pepper
- 2 cups cheddar cheese, shredded
- 8 large eggs
- 1 1⁄2 cups milk
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