LEEK TOMATO AND MUSHROOM QUICHE (Adapted from Pip and Ebby)

I don’t usually fix a quiche for tailgating. Here’s why: people would rather just pick up and nosh small bite size foods rather than commit to a whole triangle of quiche. But, I’m breaking my rules here, because this quiche sounds so good! I’m sure you could make mini-quiches that would work, but I am not sure of the cook time, and don’t have the time to experiment, so 2 regular sized quiches it is.

Two 9-inch ready-to-bake pie crusts or frozen pie crusts
2 TBSP extra-virgin olive oil
1 leek, halved lengthwise and thinly sliced (white and light green parts only)
8 oz. cherry or grape tomatoes, halved
1⁄4 cup flat-leaf parsley, chopped
8 oz. sliced fresh mushrooms, chopped
Salt and pepper, to taste
2 cups cheddar cheese, shredded
8 large eggs
1 1⁄2 cups milk

Preheat oven to 375 degrees F. Unroll the pie crusts and press into two 9-inch pie plates. Poke plenty of holes into the surface of the dough with a fork or (use frozen pie crusts).

Bake for 15 minutes, or until lightly browned. Decrease oven temperature to 350 degrees F.

Heat the olive oil in a skillet over medium heat. Add leeks and cook until soft.

In a bowl combine the leeks, tomatoes, parsley, mushrooms, S & P.

Add the cheese and mix.

Divide the mixture between the 2 pie plates. In another bowl whisk together the eggs and milk. Divide that mixture between the 2 pie plates and pour over the veggie cheese mixture.

Bake for 50 minutes or until eggs are cooked through. Let cool for 20 minutes.

***These are great to make in advance and either serve at room temperature or heat briefly on the grill at the tailgate party.

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