Spring Veggie Quiche

INGREDIENTS:

• 1 9-inch unbaked pie crust – frozen or refrigerated deep dish, or homemade crust in a deep pie dish (1.5 to 2 inches deep)
• 2 tablespoons extra virgin olive oil
• 1 large leek – white and light green parts sliced into half-moons, about 1 cup
• 8 ounces shitake mushrooms – diced, about 2 cups
• ½ cup asparagus
• ¼ cup spring onions
• ¾ teaspoon salt
• 4 eggs
• 1 cup whole milk
• ¼ cup chopped fresh parsley
• 2 teaspoons Dijon mustard
• ¼ teaspoon freshly ground black pepper
• ½ cup shredded cheddar cheese – about 2 ounces
• ½ cup shredded gruyere cheese – about 2 ounces

STEPS:

1. Crust notes to read before starting recipe: If you are using homemade crust, prepare according to directions. Use a pie dish that’s 9 inches wide and at least 1.5 inches deep for best results. If you are using frozen or refrigerated store-bought crust, look for one labeled deep dish.
2. Par-bake the crust. Preheat the oven to 375℉/190℃. Par-bake the pie crust either according to package instructions or by using the following method. If using homemade crust, first chill the crust in your pie dish in the fridge for 30 minutes. If using refrigerated or frozen crust, remove packaging and start right away (no need to thaw). Cover the crust with aluminum foil or parchment paper. Weigh it down by filling it ⅔ of the way with pie weights, dried beans, or uncooked rice. Bake for about 20 minutes. Remove the foil/parchment and whatever you used to weigh it down.
3. Measure and cook the veggies. After prepping the vegetables, measure to make sure you have a maximum of 3 and ½ cups. If you have extra, save them for another recipe. Warm olive oil in a large skillet. Add the leeks, mushrooms, broccoli, and salt. Cook, stirring occasionally, for 7 to 10 minutes until the moisture has been fully drawn out from the mushrooms and evaporated. You should be left with 1 and ½ cups cooked vegetables.
4. Prep the egg mixture. In a large mixing bowl, whisk together the eggs, whole milk, Dijon mustard, pepper, mozzarella, and gruyere. Spoon the cooked veggies into the bowl and stir to combine.
5. Fill the quiche. Pour the egg and veggie mixture into the par-baked crust.
6. Bake. Bake for 45 to 50 minutes until the eggs are fully set, a toothpick inserted in the center comes out clean, and the top is lightly browned. Let the quiche cool for 10 minutes.