FunGuy’s Oyster Mushroom and Leek Quiche

It’s the weekend and brunch is the plan for the day, but what to make? Let the FunGuy leek the secret to easy quiche! 

Quiche is generally an easy and fancy brunch item to whip up especially when using a pre-made pie crust and a simple filling of chopped leeks, our oyster mushrooms, and shredded Gruyere cheese.

We’ve made this recipe ready to be divided into four individual quiches, but can easily be made into one large one!

DIRECTIONS:

1. Preheat oven to 350F. Lightly oil 4 individual portioned tart tins and set them on a baking sheet. 
2. Roll out the pie crust on a lightly floured surface to 1/8th inch thickness and cut out 4 rounds the size of the tart tins, gathering and rolling out the dough scraps if needed to make enough. Fill each of the tins with the cut out pastry a transfer the dishes to the refrigerator until ready to fill with the quiche filling. 
3. Brush off any debris from the FunGuy mushrooms with a damp cloth. Roughly chop half of the mushrooms and set the rest to the side to set on top of the quiche while it cooks. Clean the leek thoroughly under running water to remove any dirt between the layers and dice on a cutting board. 
4. In a large bowl, whisk together cream, milk, beaten eggs, salt and pepper. Stir in the diced leeks, mushrooms, and cheese. 
5. Remove the pastry shells from the refrigerator and fill each with the mushroom and leek egg mixture until just below the edge. Place the reserved whole oyster mushrooms on top of each quiche. 
6. Bake the quiches in the oven for 17-20 minutes or until the filling has cooked through and the crust has become lightly browned around the edges. Remove the quiches from the oven and allow them to cool about 10 minutes before serving. 

Have a Fun meal!