As soon as we moved in to our house last year we knew we wanted to build an edible garden but were going to have to wait out the chilly winter before doing so. Now that the weather has been warming up the past couple of weeks, we started clearing out the sunniest spot in our yard and are just now starting to build our raised vegetable boxes. I noticed there were a lot of tall, graceful plants in the shaded areas, so I dug one out suspecting they were something in the onion family. Turns out, I was right! We have leeks, and a whole butt load of them! What to do with all those leeks? Quiche!

Pastry Dough Recipe :
12 oz Pastry Flour
8 oz Unsalted Butter
.25 oz Salt
4 oz Ice Water

Sift dry ingredients. Cut cold butter into flour by hand or use food processor. Pour ice water in and mix until dough comes together. Place onto floured surface and form a disk, wrap with plastic wrap and refrigerate overnight. Next day, roll out dough until it is about 1/4″ thick and place into deep dish spring pan with removable bottom. Cover inside of pie shell with parchment paper and fill with baking beans ( i only had rice ) and blind bake it to 375*F for 30-35 min or until edges are lightly golden.

Filling :
2 Lbs Mushrooms
1 Cup Sautéed Leeks
1 Tbsn Fresh Thyme
1 1/2 Cups Grated Comte or Emmentaler (Swiss) Cheese

Sautee mushrooms with thyme in olive oil and season with salt and pepper. Let cool. Sautee your cut and rinsed leeks in olive oil and season with salt and pepper. Let cool.

Custard Recipe :
8 Large Eggs
2 Cups Whole Milk
2 Cups Heavy Cream
1 1/2 Tsp Salt
1/2 Tsp Ground Pepper
Scant Grated Nutmeg

Wiz all ingredients in a blender until frothy, about 1 min.

Preheat oven to 325*F. Place a third of the cheese onto bottom of par cooked pie shell. Top with half the cooked mushroom and leeks. Next, fill with half of the custard and sprinkle with another third of cheese. For the second half, place the rest of mushrooms and leeks into pie shell and fill with custard. Top with the remainder of cheese. Bake for at least 1 1/2 hours or until center of quiche has set. Let cool. While still in pan, trim the top of the crust so it has straight sides. Release quiche from pan and eat room temp or chilled.

I am most definitely on a “lets decorate cookies that look like real food” kick! Can’t stop Won’t stop. Here is a cute little video tutorial I made to show you how easy it is to decorate cookies to look like morel mushrooms and thyme. Go impress your foodie friends with a batch of these cookies!