I love breakfast. This will not be a new concept to you for long. All of my friends know that I love breakfast. So, it was perfect, when I asked my friend Linsey if she’d like to get together today, that she invited me over to her house this morning for french press Crema coffee. I said I would bring the quiche.
Whenever I go to the grocery store, I always swoon over the leeks and how beautiful they are, but I have not ever bought them, because I usually buy basic ingredients that are more versatile. Not that leeks aren’t versatile, but they are fancy and expensive in comparison to green onions and shallots. But Linsey and I rarely get to spend time, and it was worth buying something extra special for our brunch. And it was a perfect excuse to bring home those beautiful leeks I’ve been eyeing!
We had deep conversation, delicious coffee and mushroom, asparagus and leek quiche. Very, very worth every penny and minute spent. That girl is a gem, let me tell you!
But, for you, my other lovely friends that I couldn’t have breakfast with this morning, here is my version of this recipe in case you’d like to try it out yourselves.
Mushroom, Asparagus, and Leek Quiche:
1 cup whole wheat flour
1-1/2 cup white bread flour
12 Tbsp cold butter, in chunks
1/4 cup shortening
1 tsp. sugar
1 tsp. salt
Combine the above ingredients in a food processor and pulse ’til pea-sized crumbs come together. Then add:
4 Tbsp ice water, with a Tbsp or so more if you need it to bring the dough together
And pulse more, until the dough comes together. Have your pie plates handy (make sure they are not deep dish plates), split dough in half, and roll 2 rounds of dough out to about 1/8-1/4″ thick on a flat floured surface. Carefully, gently, wrap-roll the crust around the rolling pin, and unrolling it as you go to help keep it from breaking, lay it in the pan. Press together any spots in the crust that have broken – mine always breaks and cracks a little. (If you are an expert crust maker and your crust doesn’t break, then dance a happy dance! Give thanks for the extremely valuable crust-making gift you have been given and carry on.) Trim away any uneven edges, crimp them with a fork, cover with Saran wrap and place in the fridge while you prepare the filling.
NOW. Preheat your oven to 400 degrees. And start chopping.
2 leeks, sliced into half-rings
1 shallot, sliced into rings.
6 mushrooms, sliced
about 15 asparagus spears, chopped into tiny rounds
Saute the above ingredients in about 2 to 2-1/2 Tbsp butter and olive oil, over medium-low heat, stirring occasionally. Don’t overcook, but soften all the vegetables, then turn the pan off. (I put a lid on it to help soften them by steaming without over cooking.) You want to vegetables to cool a little before adding them to the egg mixture, so they don’t cook parts of the egg as they are stirred in.
1-1/4 cup half and half
1 cup crumbled goat cheese
salt and pepper
Whisk these ingredients together in a large mixing bowl, and add room temp/warm veggies. Take the crust out of the refrigerator, and fill with the egg mixture. Look at how royally purple those shallots look after sautéing!! Also, I know the crust might look baked in my photo, but it is still raw. It just looks darker than usual because of the whole wheat flour in it.
Bake in the preheated oven for 40-45 minutes. (Check it after 40 minutes.)
Brew a pot of delicious coffee.
Take your quiches out of the oven, and let them cool for about 30 minutes before eating. The filling will expand, and look like it has risen, but will calm back down after it has had time to cool.
Serve yourself a wedge of quiche with a cup of hot coffee with cream, and breathe in the contentment deeply. If you feel like it, have a friend over, or head over to their house and let them brew the coffee while you bring the brunch, like I did this morning. Food always tastes better when it is shared.