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Mother’s Day Mushroom Quiche.

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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

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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

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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

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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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