Parsnip and Leek Quiche

Ingredients

• Fresh thyme (1 tablespoon, finely chopped)
• Salt (1/2 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, or to taste)
• Cheddar cheese (1 cup, grated)
• Milk (1 cup)
• Eggs (4, large)
• Leeks (2, large, cleaned and sliced)
• Parsnips (2, large, peeled and sliced)
• Pie crust (1 (9-inch) crust)
• Olive oil (2 tablespoons)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and press it into a 9-inch (23 cm) quiche dish or pie pan. Trim any excess crust and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced parsnips and leeks, sautéing them until they are tender and lightly browned, about 8-10 minutes. Season with salt and pepper.
4. In a large mixing bowl, whisk together the eggs, milk, grated cheddar cheese, chopped thyme, salt, and pepper.
5. Spread the sautéed parsnips and leeks evenly over the pie crust. Pour the egg mixture over the vegetables, ensuring all the ingredients are evenly distributed.
6. Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
7. Remove the quiche from the oven and let it cool for a few minutes before slicing and serving.
8. Enjoy your delicious homemade Parsnip and Leek Quiche! This dish pairs well with a fresh salad or a cup of soup.