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A Rich Savory Mushroom Cowgirl Quiche

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A Rich Savory Mushroom Cowgirl Quiche, just what the Dr ordered for your next meal.


240g mushrooms, sliced.
2 leeks, finely sliced.
A little margarine.
8 eggs.
1½ cups milk.
2 cups grated Gruyere cheese….just a fancy name for Swiss cheese.
Salt and pepper to season.
8 slices prosciutto.
1 pie crust. (Pam’s pie crust).


Place the mushrooms on a greased baking tray, pop into a preheated oven, and bake at 150 degrees till lightly golden brown, allow to cool.
Slice the leeks thinly, and place in ice-cold water to soak for 10 minutes, drain and set aside.
In a large pan, heat the margarine.
Add the leeks and saute till the leeks are slightly brown, remove and drain on a paper towel.
In a bowl, whisk together the eggs and milk till well combined.
Whisk in the leeks, mushrooms, grated cheese, and add some seasoning.
Fold in the prosciutto and mix till everything is well combined.
Roll out your pie crust and fold it into your quiche dish.
Pour in the filling and cover with foil.
Pop into a preheated oven and bake at 180 degrees for 60 minutes.
Remove the foil and bake till the top is lightly golden brown.

Prepared, tried, and tested Bobby Swanson

What other types of Quiche do you like?

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