Mushroom & Leek Quiche with Spelt Crust

Breakfast & brunch, Main dishes

Mushroom & Leek Quiche with Spelt Crust
Next time you make a trip to the health food store, why not pick up a package of healthier, trans-fat free frozen pie shells made with whole grain flour?

You’ll be glad to have it on hand when you have eggs or a variety of veggies to use up in your fridge.

Mushroom & Leek Quiche with Spelt Crust

  • 1 frozen spelt pie shell
  • 1 leek, chopped
  • 2 cups mushrooms, diced
  • 1 tbsp olive oil
  • 4 eggs
  • 1 cup milk
  • 1/2 cup grated cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Preheat the oven at 375°F. Prebake pie shell for five to seven minutes. Remove from the oven.

    Sauté the leek & mushroom in olive oil for a few minutes until the leek has softened.

    Meanwhile, whisk together eggs, milk, salt and pepper. Top the prebaked shell with the sautéed veggies, and pour the egg mixture over it. Sprinkle with cheese and bake for 35 minutes or until knife inserted in center comes out clean.

    Enjoy alongside a garden salad for a delicious weekday lunch.

    Mushroom & Leek Quiche with Spelt Crust

    One thought

    1. That quiche looks good! I like the sound of a spelt crust.

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