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Mushroom & Leek Quiche
Quiche is a timeless brunch favorite that's simple to make and incredibly delicious. This recipe features sweet leeks, golden farm-fresh eggs, earthy mushrooms, savory Parmesan cheese, and a luxurious drizzle of Sabatino Black Truffle Sauce.
Ingredients
2 cups chopped mushrooms
1 tsp fresh thyme (plus more for garnish)
1 prepared pie dough
10 eggs
2 tbsp salted butter
½ cup grated Parmesan cheese (plus more for garnish)
Sabatino Black Truffle Sauce
Method
- Preheat the oven to 450°F
- Lay the pie dough in a 9” pie plate, pressing it gently into the edges
- Bake for 10 minutes, then remove from the oven and let cool. Reduce the oven temperature to 375°F
- In a medium skillet, heat the butter over medium-high heat. Add the leeks and sauté for about 7 minutes, until softened and slightly browned.
- Stir in the mushrooms and cook for another 5 minutes, stirring occasionally, until they release their moisture. Remove from heat
- In a mixing bowl, whisk together the eggs, thyme, and grated Parmesan cheese until well combined
- Stir in the sautéed mushrooms and leeks
- Pour the egg mixture into the cooled pie crust and bake for 30-40 minutes, or until the center is set and the top is golden brown
- Remove from the oven and drizzle with Sabatino Black Truffle Sauce. Sprinkle with additional grated Parmesan and fresh thyme
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