Quiche is one of the popular brunch dishes. However, making the pie crust is time-consuming and difficult. For this recipe, we use Pillsbury pie crust. You will usually find this in the refrigerated section of your grocery store. Using a store-bought pie crust takes away all the hassle in this recipe. Since it is fall, we are using warm curry spices and mushrooms, pumpkin, and nutmeg. Quiche is one of those things that you can always play around with. Even if you do not have half and half, you can always use half the amount of heavy cream with half the amount of whole milk suggested in this recipe.
1 store-bought pie crust lined in a 9" tart pan, refrigerated
1 Tablespoon olive oil
1 teaspoon sea salt
3/4 cup leeks, chopped
3/4 cup wild mushrooms (or portobello), sliced
3/4 cup butternut squash, cubed in 1-inch pieces
3/4 cup gruyere cheese
1 large whole egg + 1 egg yolk
1 1/2 cup half and half
1 teaspoon good quality curry powder
2 springs thyme OR 1 teaspoon dried thyme
1/2 teaspoon ground pepper
1/4 teaspoon ground nutmeg, OPTIONAL
Pre-heat oven at 350 F.
Place pumpkin pieces on a foil-covered quarter-size cookie sheet. Sprinkle 1/4 teaspoon sea salt on the pumpkin.
Once the oven is hot, place the cookie sheet in the oven for 30 minutes or until the pumpkin pieces are cooked (a butter knife can cut through the pumpkin).
Prick the pie crust with a fork, place the pan in the oven, and bake for 20 minutes or light brown. Remove from the oven and set aside.
Meanwhile, in a non-stick saucepan over medium heat, add 1/4 teaspoon sea salt and leeks. Saute for 5 minutes.
Remove from heat and place the cooked leeks on a plate. Set aside.
To the same saucepan, add 1/4 sea salt and mushroom. Saute for 5 minutes. Remove from heat and place the mushrooms along with the cooked leeks. Set aside.
In a medium-size bowl, crack the eggs, 1/4 teaspoon sea salt, and half and half. Beat the eggs until combined.
Add curry powder, thyme, black pepper, and nutmeg. Beat the mixture and set it aside.
Now, it is time to bake the quiche.
Sprinkle gruyere cheese to cover the bottom of the pie crust.
Place the leeks, mushrooms, and pumpkin pieces on the bottom of the pie crust.
Pour the custard into the tart shell.
Place the tart pan in the oven and reduce the oven temperature to 325 F. Bake for 35-40 minutes, or until the pie is cooked.
Serve warm or at room temperature.