Quiche was a brunch and lunch favorite in the ‘80s and it’s making a comeback. The savory, custard-filled flaky pastry is totally rad. It’s easy to assemble, can be filled with myriad ingredients, and it offers lusciously smooth and crispy textures. Give this tubular throwback tart a shot. Here’s a recipe for a version that combines meaty mushrooms, with earthy swiss cheese, tangy leeks, and smoky bacon in a the rich custard.
Mushroom, Bacon, & Leek Quiche
1 package of store-bought pie crusts (preferably Pillsbury™ Refrigerated Pie Crust – 2 count)
1½ cups shredded swiss cheese
2 tablespoons butter
1 leek, white part only, minced very small
3 sprigs fresh thyme leaves, minced
½ teaspoon salt
½ teaspoon black pepper
5 slices hickory smoked bacon, diced small
8 ounces sliced cremini mushrooms
6 eggs, beaten
1 cup heavy cream
Preheat an oven to 375 degrees Fahrenheit.
Fit one store-bought pie dough into a pie plate and dock all parts of the dough with the tines of a fork. Alternatively, line the dough with foil and weigh it down with dry beans or pie weights. Bake for 12 minutes. Remove the foil and beans or weights, if used. Spread the shredded swiss cheese on the bottom of the warm dough then place the par-baked crust into a refrigerator to cool.
Meanwhile, melt the butter in a large saute pan, set over medium heat. Sweat the minced leek until tender, about 5 minutes, then transfer it to a large bowl and stir in the thyme leaves, salt, and black pepper. Place this bowl in a refrigerator to cool.
Add the diced bacon to the saute pan and cook, stirring frequently, until the fat is rendered from the meat and the bacon is crispy. Use a slotted spoon to transfer the bacon bits to the bowl of chilled leeks. Return the bowl to the refrigerator.
Saute the mushrooms in the hot bacon fat until all moisture is cooked out and they are crispy. Remove all cooled elements from the refrigerator. Arrange the mushrooms on top of the melted swiss cheese. Stir the beaten eggs and heavy cream into the cooled leek and bacon mixture. Pour this flavorful custard base over the mushrooms.
Cut or stamp decorative pieces out of the remaining raw pie dough and arrange them around the edge of the pie plate. Place the pie plate on a sheet pan then insert it into the oven. Immediately turn the temperature down to 350 degrees Fahrenheit and cook the quiche for 30 minutes, or until the center 3 inches of the custard barely jiggles. Allow the quiche to set up for 30 minutes before slicing into wedges.