1 homemade or store-bought single-crust pie dough
1 tablespoon unsalted butter
1 cup chopped leeks
1 clove minced garlic
1 cup chopped kale
1 cup sliced shiitake mushroom
Coarse salt and ground pepper
6 large eggs
3/4 cup whole milk
1 cup shredded cheese (parmesan, asiago, gouda)
Preheat oven to 375 F and bake crust according to package directions or see the Martha Stewart recipe on how to prepare your homemade crust.
Meanwhile, in a large skillet, melt butter over medium-high. Add leeks cook 3 minutes, add garlic and shiitake mushrooms, season with salt and pepper cook 4 to 5 minutes (until mushrooms are soft), add kale and cook until just wilted about 2 to 3 minutes. Set aside and let cool slightly (don’t add it hot but warm is fine). In a medium bowl, whisk together eggs and milk, season with salt and pepper. Mix cheese into mushroom mixture, place mixture into pie crust distributing as evenly as possible, pour egg mixture over mushroom mixture, you may need to stir a little to distribute filling better. Place the pie pan onto a baking sheet, cover crust edges with aluminum foil, and place into 375 F oven. Bake until center of quiche is just set, 40 to 45 minutes. If your crust is not browned to your liking remove aluminum foil 5-10 minutes before quiche is finished. Serve warm or at room temperature.
The Rest of the Week
- Shrimp with Green Curry: turned out well. I think addition of ginger would bring a little more flavor to the dish. We just bought medium sized shrimp and cooked them whole.
- Saffron Pappardelle: This dish was ok, I was not wowed and I don’t think it will make it back onto the menu. I also made P cut the cinnamon added by half and while I couldn’t exactly taste it per say I could smell it. I’m not a huge fan of cinnamon in savory dishes.
- Lasagna Soup: This soup is SO good and not good for you :). We cook the noodles separately, that way they stay a bit firmer and they don’t absorb as much of the liquid. We used Coon Rock Farm Italian Sausage.
- Cinnamon Bun Scone: These turned out great. I did use a food processor to blend in the butter, because it is really easy and I’m lazy. You want the butter pieces to be pea size or a bit larger. I think I did about 5 or 6 pulses, don’t just turn it on. The dough is quite crumbly (most scone dough is) so don’t be worried about that, just push it together into your measuring cup or spoon and plop on the cooking sheet.