Since discovering the fact that I can make a pie crust from scratch, I am taking every opportunity to make pies and tarts, well actually anything that requires a pastry crust and that also includes a quiche.
I was never really a big fan of quiches, the ones that you buy in the store, always seem so eggy and bland and somehow they always seem to have Brussel sprouts in and I am not a huge fan of Brussel sprouts.
I was watching an episode of The Pioneer Women the other day and she was having a girls get together at the ranch and one of the dishes she had planned to make was a cow girl quiche. I didn’t actually see her making the quiche because just as the show was getting interesting Eskom decided that it was time a circuit should blow and well our entire area was without power and there was no catching up.
In order to get my hands on this recipe, I had to dig deep very deep into my pile of recipe books by Ree Drummond to get my hands on this.
The end product was super delicious, and it was so fulling and the upside no Brussel sprouts. There was a huge piece left over that I packed for my dad and his work buddies for lunch and they totally loved it. Of course I didn’t mention that the quiche was a cow girl quiche and not a cow boy quiche.
This recipe is an adaption to the original recipe.
- 240g x mushrooms, sliced.
- 2 x leeks, finely sliced.
- A little margarine.
- 8 x eggs.
- 1 ½ x cups milk.
- 2 x cups grated Gruyere cheese….just a fancy name for Swiss cheese.
- Salt and pepper to season.
- 8 x slices prosciutto.
- 1 x pie cust. ( Pam’s pie crust).
- Place the mushrooms on a greased baking tray, pop into a preheated oven and bake at 150 degrees till lightly golden brown, allow to cool.
- Slice the leeks thinly, and place in ice cold water to soak for 10 minutes, drain and set aside.
- In a large pan, Heat the margarine.
- Add the leeks and saute till the leeks are slightly brown, remove and drain on a paper towel.
- In a bowl, whisk together the eggs and milk till well combined.
- Whisk in the leeks, mushrooms, grated cheese and add some seasoning.
- Fold in the prosciutto and mix till everything is well combined.
- Roll out your pie crust and fold it into your quiche dish.
- Pour in the filling and cover with foil.
- Pop into a preheated oven and bake at 180 degrees for 60 minutes.
- Remove the foil and bake till the top is lightly golden brown.