Mother’s Day Mushroom Quiche.

Happy Mother’s Day to all you mothers out there! And that means anyone who has ever “mothered” another living thing. That should cover just about all of us, right?

I “mothered” my mother this weekend, and my mother-in-law as well. I made all sorts of yummy dishes and tried to pamper them as much as possible. My father-in-law and husband reaped the benefits by proxy. 🙂

One meal I made was a big hit ~ a mushroom leek quiche with almond flour crust and spinach salad with blueberries.

I forgot to take pictures yesterday, but I did make the same quiche as a test run a few weeks ago.

I’m NOTHING if I’m not honest.

Here’s a whole slew of recipes that made this brunch delicious. Oh and there were delicious MOMosas, but you know how to make those, right? 🙂

2.2.1 KETO CRUST

Ingredients
  

  • 2 cups almond flour blanched
  • 2 tbsp coconut oil
  • 1 egg
  • pinch salt

Instructions
 

  • This is my absolute favorite quiche or tart crust. I call it 2.2.1 because it's easy to remember the measurements that way.
  • Dump it all into a food processor and blitz until it comes together into a ball.
  • Flatten into a spring form pan or pie plate. You can also roll it out in between two sheets of parchment paper, and freeze until you're ready to use.
  • I like blind baking this crust first. At 375 for 8-10 minutes. Then add your filling and bake until done.

And here’s the filling!

Mushroom Leek Quiche

Ingredients
  

  • 2 tbsp butter
  • 1 box sliced portobello mushrooms
  • 1 small bag dried mushrooms (assortment) softened in boiling water
  • 2 chopped leeks white parts only
  • 1/4 cup boursin cheese or any soft cheese
  • 8 eggs whisked
  • 1/4 cup heavy cream
  • salt and pepper
  • 1/2 cup grated parmesan cheese for the top

Instructions
 

  • Drain the reconstituted dried mushrooms and chop into smaller pieces. Melt the butter in a frying pan and cook all the mushrooms and leeks over medium heat. When the mushrooms start to brown, add a little salt. This will all take around 5-7 minutes.
  • Toss in the Boursin cheese until melted. Set aside to cool slightly.
  • Meanwhile, whisk together the eggs and heavy cream. Add a little more salt and pepper (and any other seasoning you like). Add the veggies and stir until combined.
  • After the quiche crust (I use my 2.2.1 Keto Crust) has been blind-baked, pour in the filling, top with the grated parmesan, and bake for 30 minutes at 375 (or until brown).
  • Serve warm or at room temperature.

I served this quiche with a spinach salad, blueberries, and some grated parmesan cheese. And this glorious dressing…

Spring Salad Dressing

Ingredients
  

  • 3 tbsp olive oil extra virgin
  • 1 tbsp white balsamic vinegar
  • 2 tbsp stone ground mustard
  • 1 tbsp honey
  • 1 teaspoon herbes de provence
  • salt and pepper

Instructions
 

  • Blend or shake in a mason jar.
  • These measurements are all to taste ~ I don't use as much olive oil as most vinaigrette recipes.

Hope you all can love on your loved ones as much as possible!

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