I know this may sound weird, but I was really excited about using these fantastic leeks I got, since I so rarely get to experiment with these guys. However, with Hubby out of town it can get pretty difficult to adjust to cooking for just 1 (since the baby eats so little, at least comparatively, and Callie, despite her good efforts, won’t be eating anything with leeks and mushrooms in it anytime soon). This leek and mushroom quiche, in addition to tasting amazing, offered me a chance to make a dish that I could portion, freeze and enjoy throughout the week for breakfast. No wasted food and a hassle free breakfast every morning. I was pretty proud of myself.
Try this at home. Freeze it and in a few days, when you’re tired and don’t feel like cooking breakfast, just pop it in the oven at 350 until its hot all the way through. Then think of us fondly, because we shared it with you, then think of Smitten Kitchen, because they actually came up with the recipe.