Recipe: Shredded Pork and Gruyere Quiche
Made some tasty quiche tonight with Miche. Definitely a great way to use leftover meat.
Ingredients
- 1 Graham cracker pie crust
- 8 oz Apple wood smoked Gruyere cheese, grated
- 4 whole eggs
- 1 cup heavy cream
- Salt, pepper, and Italian herb seasoning to taste
- 1 bunch leeks
- 6 medium crimini mushrooms, sliced
- 4 cloves garlic, diced
- 1 tbsp butter
- 2 cups shredded Kahlua pork
Instructions
- Preheat oven to 350°
- Slice leeks lengthwise and rinse
- Slice leeks lengthwise again
- Cut leeks into 3″ segments
- Melt butter in a saucepan at medium heat and saute leeks until lightly brown around edges
- Add garlic and continue sauteing
- After about a minute, add mushrooms and saute until cooked through
- Move vegetables to a bowl to cool
- In the same pan, bring half a tablespoon of grapeseed or other oil to temperature and add pork
- Fry pork until warm and crispy around the edges
- Beat eggs with cream and seasonings
- Now, for the assembly: put a thick layer of cheese on the bottom of the pie crust to keep the crust from getting soggy during cooking. Use about half of the cheese for this
- Add the vegetables to the crust
- Pour the egg mixture on top of the vegetables
- Add the pork to the crust
- Finish the quiche with the rest of the cheese on top
- Bake at 350° for 45 minutes
- Let cool at room temperature for 10-15 minutes
- Slice and enjoy
Variations
You can skip the pork if you want and perhaps increase the number of mushrooms to make a vegetarian variation. Other shredded meat would work too.
Cooking time (duration): 90
Number of servings (yield): 8
Meal type: dinner
Culinary tradition: USA (General)
My rating:
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