Cowgirl Quiche from The Pioneer Woman
Today’s recipe is perfect for a relatively quick meal that suits almost any occasion, from rustic to elegant, family dinners to dinner parties. Using leeks instead of onions elevates the flavor just enough, and prosciutto that has been broiled until crisp adds a country ham flavor that is delectable. With quiche, the possibilities abound.
I generally serve this quiche with lightly steamed green beans and cold tomatoes, tossed in a traditional French vinaigrette. If interested in this side, try the vinaigrette recipe as well; it is simple and will probably make it to your regular recipe rotations!
|Copyright 2014, Doug Kapustin Photography|
I can’t say enough wonderful things about Ree Drummond, The Pioneer Woman. Her recipes, her blog, her Basset Hounds (!), and her homeschooling country life speaks to the unfulfilled desires of my own life. If you’ve never visited her website or blog, give it a try. Every single recipe she shares is worth trying, and I’ve tried so many of them that I could be her sous-chef. (Ree, if you ever accidentally happen upon my blog, I’m cheap labor!)
So anyway, go adopt a Basset Hound. Or any dog that needs a home, really. And give it treats and hugs. Then, make and enjoy this quiche.
French Vinaigrette recipe:
For one salad recipe, in the bottom of salad bowl, mince 2 cloves of garlic and mash with salt and pepper according to taste preference. Add the juice of one large lemon and 1 heaping teaspoon of Dijon mustard. Stir with a fork until an emulsion is made.
|Photo by Maggie Kapustin|
Add 1/8 – 1/4 cup (based on your taste preference, so start with 1/8) really good extra virgin olive oil and mix again. Mix salad or greens in the same bowl, tossing until all is thoroughly coated.
Note: Red wine vinegar can be used in place of lemon juice if you prefer.
16 oz. white mushrooms,* cleaned and cut into quarters
2 medium leeks, washed thoroughly and chopped
2 tbsp. butter
1½ cups heavy cream
2 cups Swiss cheese, grated
salt and pepper to taste
8 slices prosciutto* (thin slices-rough chop) or good ham
9″ pie crust or crust for a deep dish pie
Variations: I have used baby Portobello mushrooms instead of white and cooked, chopped bacon instead of prosciutto. When using prosciutto, I have also broiled it first until crisp, just to change its texture.
Preheat oven to 400 degrees F.
Finely chop the cleaned leeks and soak in a cold water bath. Drain. Saute them over medium heat in butter for 8-10 minutes, or until they begin to brown slightly and caramelize. Add mushrooms.
In a bowl, whisk the eggs and cream together, stir in the cooled mushrooms, leeks, cheese, prosciutto, salt and pepper
Pour into a pie shell, cover loosely with foil and bake for 45 minutes at 400. Remove the foil and continue baking for an additional 10 minutes.
Remove from the oven and allow it to sit 10 minutes before cutting.
(Recipe borrowed from book, The Pioneer Woman Cooks: Food from my Frontier)