Shelly's Recipe

POTATO, LEEK AND MUSHROOM QUICHE

Category: Quiche and Savory Tarts / Tartlettes

1 whole pie crust
1 Yukon Gold Potato, peeled and cut into cubes
1 tbsp Olive Oil
1 whole Leek, cleaned and finely sliced
3 whole Cremini mushrooms, cleaned and diced
5 eggs, beaten
1 cup milk
1/2 tsp each salt, cracked black pepper and dry mustard powder
1/4 cup roasted red bell peppers, diced
1 cup Quesadilla , Swiss Or Fontina Cheese, shredded

Preheat your oven to 375 and bake the pie crust for about 14 minutes, or until a light golden brown. Remove and let it cool.

Meanwhile, boil your potato chunks for about 7 minutes. You do not want them fully cooked, but cooked more than halfway through. Drain, and let cool.

Add the olive oil to a preheated saute pan, and add the leeks, and mushrooms. Cook for about 8 minutes, stirring from time to time.

To a bowl, add the eggs, milk, salt, pepper, and mustard powder. Beat, and beat well.

To the pie crust, layer half of the quesadilla cheese, add the potatoes, leek and mushrooms, and sprinkle with the roasted bell peppers. Pour in the egg mixture, top with the remaining cheese, and bake for 50-60 minutes, or until the center is fully cooked.

Remove and let cool for about 1o minutes before slicing into it.