Chicken, Leeks, & Mushrooms Quiche with Potato Crust

>> Monday, April 19, 2010

Recipe by Food Connection

4-6 red potatoes, peeled and thinly sliced
EVOO (extra virgin olive oil)
1 cup shredded chicken
1 cup leeks, sliced
1 cup baby bella (Crimini) mushrooms, sliced
1/2 teaspoon Italian seasoning
hot pepper sauce to taste
3 cage free eggs plus 4 egg whites, beaten
1/4 cup organic fat free milk or 2% milk
sea salt and freshly cracked pepper to taste

Preheat the oven to 375 degrees. Brush a 9-inch pie dish with EVOO. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap them. Brush with EVOO and bake in the oven for 7-10 minutes. Remove from oven and set aside.


Heat the 1 teaspoon of EVOO in a large skillet over medium heat.  Saute the leeks for 5-10 minutes or until they are soft.  Add the mushrooms and continue cooking for 3-4 minutes before adding the shredded chicken, Italian seasoning, and hot pepper sauce, and cook for another 1-2 minutes, then remove from heat.  Spoon the chicken mixture over the potatoes evenly in pie dish.  Beat the eggs with the milk and season with sea salt and freshly cracked pepper, and pour the egg mixture over the chicken mixture.  Place in the oven and bake for 30-40 minutes or until a toothpick inserted into the center of the quiche comes out clean (make sure not to overcook). Remove from oven and let cool for a few minutes before slicing. Enjoy!


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