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Recipe Of The Week – Mushroom & Leek Quiche

quiche recipe

It’s important to have a basic quiche recipe. It comes in very handy especially when guests drop in. However, this quiche recipe comes with a twist. Instead of using the normal pie crust, we’ll use phyllo pastry.

Enjoy!

 

 

Mushroom & Leek Quiche

Makes 12

Ingredients:

Phyllo cases:

  • 4 sheets phyllo pastry cut into 36 (thirty six) 12 x 12 cm squares
  • 60 – 80 ml melted butter

Filling:

  • 30 ml oil
  • 200 g rindless streaky bacon, chopped
  • 8 baby leeks, thinly slicedQuiche2
  • 300 g mushrooms of you choice, sliced
  • 2 extra large eggs
  • 350 ml Almond Breeze Unsweetened Almond Milk
  • Salt and freshly ground black pepper to taste
  • A few sprigs of rosemary

 

INSTRUCTIONS:

Phyllo cases:

  • Use 3 phyllo squares at a time – brush each lightly with butter and place on top of each other not overlapping the corners.
  • Gently push into the cavities of a lightly greased muffin pan.
  • Heat the oil and fry the bacon and leeks until soft and golden.
  • Add the mushrooms and fry until golden.
  • Spoon the mixture into the prepared phyllo cases.
  • Beat the eggs, almond milk and seasoning together.
  • Divide between the prepared phyllo cases.
  • Top each with a sprig of rosemary.
  • Bake in a preheated oven at 175°C for 25 – 30 minutes or until golden and set.
  • Serve with salad.
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