Feeds: 4
Ingredients:
1 frozen pie crust
1.5 C cooked turkey, sliced about .5cm thick
2C leeks whites, sliced thin (this is usually the stalk of 2-3 leeks)
1C mushrooms, sliced
1 C cheddar cheese, shredded
4 eggs
1/3C cream*
3 tbsp butter
1 tsp brown sugar
1 tbsp fresh thyme, chopped fine**
1 tbsp fresh parsley, chopped fine
.25 tsp salt
ground pepper
*You can use any kind of cream here (half & half, table cream, or heavy cream). I usually use table cream which is 18%.
**if you do not have fresh herbs, you can use 1 tsp dried herbs for each 1 tbsp of fresh herb
Instructions:
1. Take out one frozen pre-made pie crust (I use the 9" deep pie shells) and let rest at room temperature. Preheat oven to 375F.
2. Melt butter in frying pan on medium high heat. Add leeks and cook for 3-4min until leeks are softened. Add brown sugar, a small pinch of salt and mushrooms and further cook until leeks are slightly caramelized (about 10min). Remove from heat and transfer to medium sized bowl to cool.
3. Mix eggs, cream, herbs, salt and pepper in small bowl until well blended. Add in cheese and stir.
4. Spread half of leek/mushroom mixture in pie shell and then layer with sliced turkey. Spread remaining leek/mushroom mixture on top. Pour egg mixture carefully over the pie, making sure to fill all the space between the leek and turkey layers.
5. I like to fold down the edges of the pie shell to make it look more like a proper quiche but this step is completely optional!
6. Bake in oven for about 40-45min until top is slightly browned and skewer comes out clean. You can check the internal temperature with a meat thermometer if you want to be sure that the egg mixture is thoroughly cooked. The internal temperature should be 165F. The quiche will look very puffy initially but this will settle flat once it cools.
7. Let rest for 10min and serve.
