I decided to try to make a quiche with all of my favorite things: bacon, mushrooms, leeks, shallots, and cheese. I was a little worried that these flavors might not mix well, but to my great delight they turned out delicious.
This month I’m cooking up different variations with eggs. I love, love, love quiches, but I really wanted to make my dream quiche. Here’s how I did it:
+ 2 diced medium shallots
+ 2 leeks chopped (just the white and light green part)
+ 2 cups of chopped baby bella mushrooms and 2 cups of white mushrooms
+ 3 ounces of roughly chopped gruyere
+ 4 ounces of roughly chopped fontina
+ 4 eggs
+ 1 tablespoon of minced jalapeño
+ 3 slices of bacon sliced
+ 1 refrigerated pie crust
+ 2 tablespoons of butter
+ 2/3 cup half and half
+ 1/3 cup of whole milk
+ salt and pepper
I like that the cheese isn’t shredded, so when you bite into the quiche you taste pockets of yummy melted goodness.
I hope you enjoy this recipe as much as I did!