Quiche Recipe

Quiche Recipe

{Adapted by The Pioneer Woman Cooks}

quiche recipe adapted by the pioneer woman cooks

My quiche recipe is not a manly recipe.

It’s girly through and through.

Light, fluffy, veggie, and cheesy…….

I have cut a few corners and made some of the

steps a bit more skinny so that on a special girl’s day,

all can enjoy without feeling too much guilt.

That being said, it was the perfect recipe to prepare

for my Mother’s birthday.

Ingredients

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*16 ounces white mushrooms (washed and sliced)

*2 leeks

*Petite heirloom tomatoes (1 cup sliced)

* 4 mini bell peppers (yellow and red)

*2 tablespoons butter

*8 eggs (I used 5 whole eggs and 3 egg whites)

*1 1/2 cups heavy cream

*2 cups sharp white and yellow cheddar

*salt and pepper to taste

*Pillsbury Refrigerated Pie Crust

Preparation

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Preheat Oven to 400 F

{cook time approximately 55 minutes}

1. Place the mushrooms on a large baking sheet and

roast them in the oven for 15-20 minutes until golden.

mushrooms

2. Cut and soak the leeks in cold water

 to remove dirt and grit

3. Slice petite tomatoes and bell peppers in half and set aside.

tomatoes and bellpeppers

4. In a large skillet over medium heat,

saute leeks tomatoes, & bell peppers in the butter for 8-10 minutes.

5. In a separate bowl for the quiche base combine the

eggs and egg whites with the cream and whisk together.

6. Stir in the leeks, mushrooms, tomatoes,

bell peppers, grated cheese, and salt and pepper.

this mixture should be very thick, then set aside.

7. Unroll one Pillsbury Refrigerated Pie Crust and place in a greased

pie pan or quiche pan with a drop bottom.

8. Gently pour in the mixture and cover it loosely with a piece of

foil for 45 minutes so that the crust does not burn.

Remove the foil for the last 10 minutes so that the crust can bake to

a golden brown.

9. Remove from the oven and let it rest for 10 minutes before serving.

quiche

My Mom was impressed.

This was the first time I used the pre-made crust

for a quiche recipe,

but this simple short cut made a world of difference.

I was able to focus more on the goodness of the recipe than

worrying about my crust crumbling away before reaching the oven.

I can’t wait to make this for my girlfriends.

It is an easy recipe and quite adaptable in changing the

ingredients to make it a lighter version of

the most delicious original.

The only thing left to add to this yummy

quiche is a little *sparkling* mimosa for

a brunch celebration.

nicole signature via simply happenstance

{The Pioneer Woman Cooks Chocolate Peanut Butter Pie}

 If you are trying to stick to a New Year’s resolution-close your eyes!

This yummy recipe is 100% divine.

I made this fantastic pie for New Year’s Eve.

I could have devoured the whole pie all by myself.

I will have to say the best way to describe the filling is

as Reese’s Pieces.

I have been watching Pioneer Woman Cook’s since its inception

on the Food Network.

I enjoy everything about the show.

I often think it would be very dreamy to leave

this suburban life behind and live on

a ranch with my kids and cook too!

A couple months ago her show aired this Recipe.

Over time I purchased the ingredients and had them stocked up

in my pantry and fridge.

I kept finding excuses {such as trying to be good} to not make this pie.

There are certain recipes I know from the get go that I will have

a problem with and that I will want to eat the whole thing.

So when asked to bring a dessert to New Year’s I thought

this would be a success.

Not to mention I wanted to get rid of one of our two boxes of Trader Joe’s,

Joe’s Joe’s, and yes I used ones from Halloween,

but as the recipe indicates the cream part blends perfectly well.

Throw 25 of these babies into a food processor

{Love these little jack o’ lanterns}

Pulse the sandwich cookies until the cream is fully incorporated into the crumbs.

Just when you thought it was safe to open your eyes,

remove the crumbs and place into a bowl and pour

melted butter over the crumbs and mix together.

Yummy!!!!

This is the base for your pie crust.

Place the pie crust mixture in a pie pan.

 Pioneer Woman says to use the bottom of a measure cup

to flatten it out into the pan,

but I found clean hands seemed to work better.

Place the pie crust in the oven at 350 degrees for 5-8 minutes.

While this is baking, the filling can be put together.

I did change out this part of the recipe with reduced fat products.

I used lite cool whip, reduced fat peanut butter,

and 1/3 less fat cream cheese.

I was trying to be somewhat good {wink, wink}

I mixed these products one by one in my mixer.

Mix until all of the ingredients are incorporated and smooth.

Try not to eat this all before its made it into the pie!

Then gently pile on the filling unto the pie crust.

Place into the fridge for 2 hours or until ready to serve.

If you love peanut butter,

this pie is for you.

Its gooey, rich, and chocolaty.

The perfect pie for any day,

or better yet……

Valentine’s is just around the corner.

The perfect way to wow the one you love.

Enjoy!