We commonly have a quiche as a Sunday brunch.

We have separated the recipe for the pastry shell as it can be used for other things besides quiche.

Ingredients

• 2 rashers of cooked bacon, chopped
• 1/2 tbsp unsalted butter
• 1/2 leek chopped
• 1 cup wild mushrooms, trimmed and sliced (we like to use chanterelles or morels)
• White truffle oil (make sure you use real truffle oil)
• 4 cups raw baby spinach, cooked
• 1/2 cup Gruyére Cheese, shredded
• 2 large eggs, room temperature
• 3/4 cup 10% cream
• 1/4 tsp sea salt
• pinch of fresh nutmeg
• 1 tbsp parsley, chopped

Directions

1. Heat oven to 375° F.
2. In skillet, melt 1 teaspoon of the butter over medium heat. Add leek and cook until softened, 5 minutes, stir often. Place the cooked leek in a bowl and reserve.
3. Add the remaining butter to the pan. Add the mushrooms and cook for about 4 minutes, stir occasionally. Place the cooked mushrooms in a bowl and reserve.
4. In your pre-cooked pie shell, spread a layer of the cooked spinach. Sprinkle the cooked bacon over top, then the reserved leeks followed by the reserved mushrooms.
5. Drizzle some white truffle oil over the mushrooms.
6. Cover all of the aforementioned ingredients with the shredded Gruyére Cheese.
7. In a bowl whisk the eggs, cream, salt, pepper, nutmeg and parsley. Pour the mixture over the top of the Gruyére Cheese in the pie shell.
8. Place the quiche on a baking tray and place in the oven for 50 minutes. Using a knife check for doneness (knife inserted in the center of the quiche should come out clean). If it doesn't put it back in the oven for 5 minutes, and repeat doneness check.