Leek, Mushroom, and Bacon Quiche
My mother had cooking phases during my life. When I was really little, she made vegetarian everything. We filled colorful plates and bowls with vegetable-laden pastas, chilies, stratas, and her super-cinnamon-y coffee cake. When I think back to those days, I wish I had staked my claim then and there on those dishes to use for my kids someday. Eating anything out of a shocking yellow bowl or a vivid orange plate is fun. They would totally eat their vegetables!
During her second marriage there were clear plates and meatloafs. There were STUFFED BELL PEPPERS (ick) and gravy-topped pork chops. But during my early childhood, there were bright melamine dishes. And there were quiches.
One of my favorite fillings for quiche is the rag-tag team of leek, mushroom, and parmesan. Want it to be substantial enough for dinner? Just add potato! Want a boy to eat it? One word: BACON. With enough bacon, my man will eat anything. Armed with this knowledge, I set out to make my first quiche all by myself. I turned to Saint Julia for the crust recipe because I rarely trust myself to stray far from tradition on things like crusts.
The versatility and leftover-friendliness of quiches comes from the freedom to fill them however you want. So if you are missing an egg or are just short on milk, no problem. And if you adore scallions or can’t find good leeks, swap out as you please. If you’re a vegetarian (Hi Mom!), omit the bacon. Trust me, there’s plenty of flavor without it. Tell me your combos in the contents!
You should know that I have a big ole honkin’ tart pan. Like, who am I? Why did I think I needed this? But at the same time it works well for me as I’m not huge on crusts and prefer a larger ratio of filling. Deb at smittenkitchen used this same Julia crust for her leek and port mushroom quiche and apparently wanted a different ratio too. So modify your crust as you see fit.
It smells so good, is healthy, and reminds me of my childhood and my mama. Sigh.
And then my boyfriend put hot sauce on it.