There’s nothing I love more than breakfast for dinner. This quiche recipe is just so glorious and delicious, you will want to make it every week. I was inspired by the Julia Child recipe, and this is based on her recipe for a leek quiche. I decided to add mushrooms and bacon, since I love that trio of ingredients together so much. The bacon adds heartiness and a nostalgia to the quiche, while the mushrooms just tie in so well I had to add them. Some other amazing combos that I’ve tried are goat cheese, eggplant, and red bell pepper as well as a tomato basil version. You can always get creative with what you decide to put in your quiche, which makes it fun and allows for creativity in the kitchen. Ok so, this isn’t technically one pot, as you will need a few separate pots/bowls to make it, BUT the finished product is in one “pot” or pie pan, soooo I thought I would include this for a one-pot Monday meal. It’s also a great feel-good food that will get you through the week as well. One bite and you’ll feel like you’re vacationing in Paris, sitting on a little bench on the cobble stone Rue De- something or other, rather than at your dining table. I’m thinking that’s what Julia Child was envisioning when she created her version as well.
Pre-made frozen pie shell
3 leeks, sliced
½ cup sliced baby Bella mushrooms
¼ cup thick cut diced bacon
1 ½ cups whole milk
4 large eggs
¼ cup grated sharp cheddar cheese
3 tbs grated Asiago cheese
1 clove garlic, minced
salt and pepper to taste
1 tsp Herbs de Provance
1 tbs marsala wine
a bit of olive oil for sautéing
In a large skillet, sauté the leeks, bacon, and garlic in a little olive oil for 7 minutes or so. Add the mushrooms, herbs de province, and the marsala wine, and cook for another 5 minutes. Turn off the heat and set aside to cool to room temperature.
Pre-heat oven to 375 degrees F.
Pre bake pie shell if needed.
If you want an easy version, just thaw out a pre-made frozen pie shell. If you want a recipe for a good, easy pie shell check this out:
Sometimes I make my own, but in the spirit of one-Pot Mondays, I say just get the ready made kind for ease.
Whip the eggs with the whole milk.
Once the leek/ bacon mixture is completely cooled, gently fold the egg mixture into it. Add the parmesan cheese and salt and pepper, and mix to incorporate.
Now just pour into the pre-baked pie shell (instructions will be on package of pie shell for pre-baking), sprinkle the top with cheddar cheese, and pop into the oven for 25-30 minutes, until it has just set.
Serve with a nice green salad and top with a little balsamic vinegar if you so choose.