Teresa's Recipes
Parsnip and Leek Quiche
Indulge in this savory Parsnip and Leek Quiche that beautifully marries the sweetness of parsnips with the mild, onion-like flavor of leeks. This quiche, with its creamy, cheesy filling and perfectly flaky crust, is a testament to the simple pleasures of home cooking. Its origins can be traced back to France, where quiche is a staple dish and a symbol of the country's culinary finesse. Enjoy this recipe as a nod to French cuisine, served either hot or cold, it's perfect for any meal of the day.
Ingredients
- 1 tablespoon, finely chopped Fresh thyme
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
- 1 cup, grated Cheddar cheese
- 1 cup Milk
- 4, large Eggs
- 2, large, cleaned and sliced Leeks
- 2, large, peeled and sliced Parsnips
- 1 (9-inch) crust Pie crust
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 8
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Calories: 320
- Fat: 17g
- Carbs: 32g
- Protein: 11g
- Sodium: 460mg
- Sugar: 5g
Instructions
- Preheat the oven to 375°F (190°C).
- 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.
- 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.
- In a large mixing bowl, whisk together the eggs, milk, grated cheddar cheese, chopped thyme, salt, and pepper.
- 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.
- Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
- Remove the quiche from the oven and let it cool for a few minutes before slicing and serving.
- Enjoy your delicious homemade Parsnip and Leek Quiche! This dish pairs well with a fresh salad or a cup of soup.
Tips
- For a variation, try using different cheeses like Gruyère or Emmental.
- This quiche can be made ahead of time and reheated in the oven before serving.
- It can also be served cold, making it a great option for picnics or packed lunches.