Mother’s Day is the perfect time to polish up those culinary skills. And for those who haven’t quite earned that Michelin star yet? Well, you’re in luck too. While an elaborate meal is sure-fire way to impress the woman who raised you, we think that the time spent with mom is the best part. So, why not keep the cooking short and simple… plus, we don’t know any mamas out there who would turn down a cozy Sunday brunch at home with her kiddies.
Here, we share a delicious and easy Mother’s Day Leeks, Goat Cheese, and Prosciutto Quiche recipe that you can whip up in no time Oh, and did we say delicious?
- 1 9 in pie crust
- 2 leeks (1 lb), trimmed and sliced in half lengthwise
- 2 eggs
- 1/2 tsp butter
- 1/2 cup 2% milk
- 1/2 cup heavy cream
- 2 oz soft goat cheese, crumbled
- 2 tbs chives, finely chopped
- 1/3 cup of prosciutto, chopped
- 1/4 tsp fine sea salt
- 1/4 tsp ground black pepper
- 3/4 tsp ground nutmeg
Preheat the oven to 400°F. Use an oven safe pan and grease lightly. Shape crust and prick all over with a fork. Place in the oven to bake for approximately 15 minutes, or until just golden. Remove from the oven and decrease the temperature to 375°F for the remainder of cook time.
In the meantime, bring a larger pot of water to a boil. Add leeks and simmer until just tender (about 5 to 7 minutes). Drain well. In a separate skillet, on medium heat, melt butter and add chopped prosciutto. Sauteé for 3 to 5 minutes, or until brown. In a large bowl, whisk the eggs, milk, cream, chives, salt, pepper, and nutmeg. Add leeks and then goat cheese to the baked crust you prepared. Next, pour egg mixture on top. Bake for 30 minutes, then remove and add prosciutto to lightly coat the top layer. Let bake for another 10 to 15 minutes, or until lightly browned and puffed at the center. Let cool, then cut, and enjoy!
Thanks for cooking with us! Be sure to share your cooking skills with us by tagging the @thetable_nyc on Instagram, and using the hashtag #thetablenycrecipes .