adapted from Farmer John’s Cookbook
Our laying flock has already increased its egg output in response to longer days and warmer temperatures, thus this recipe seems highly seasonal to us right now. You can find locally grown eggs & mushrooms at Harvest Fresh this time of year. If you prefer, you can also substitute another savory flavor for the mushrooms: bacon, ham, another vegetable … be creative!
Pre-bake a pie crust according to directions in a favorite cookbook (we recommend The King Arthur Flour Baker’s Companion or The Joy of Cooking).
For filling: melt butter in large skillet over medium-high heat. Add quartered and thinly sliced leeks (about one or two share’s worth) and cook, stirring, for 3 minutes. Add 3 tablespoons or so water, reduce heat to low and cover; cook for 15 minutes more.
Remove cover, increase heat to medium-high and add about ½ pound fresh mushrooms and about ¼ teaspoon salt. Cook until mushrooms begin to release liquid, about 5 minutes. Use a slotted spoon to transfer ‘chunky’ pieces of mixture to a bowl to cool; discard remaining liquid (or save for use in another recipe).
Beat 3 eggs, 1 ½ cups heavy cream, ½ teaspoon pepper, ½ teaspoon salt, and pinch freshly grated nutmeg in a medium bowl. Stir in leek-mushroom mixture.
Put pie pan and crust on baking sheet. Spread 1/3 cup grated Gruyere or Swiss cheese on bottom of crust. Pour filling into crust (do not fill all the way to top of crust; the filling expands as it cooks. If you have extra, pour it into a custard cup and bake it along with quiche.) Dot top of quiche with pieces of butter.
Place baking sheet into preheated oven (375°) and bake until knife inserted in center of quiche comes out clean, about 30 minutes.
