My mom makes a mean pie crust. She says it’s easy to do but unfortunately I haven’t mastered it yet. The last time we went to visit, she made a gorgeous pie for dessert and she gave me the leftover pastry dough to take home with me. First I made a pie (of course) with fresh rhubarb and strawberries that we bought at the Strawberry Festival on Westham Island. I still had enough pastry left for one more pie shell without a top, so I thought I’d make quiche. Whenever I make quiche (which is rarely), I wonder why I don’t make it more often. It’s so yummy and lovely with a simple salad of mixed greens. Tony seemed to like it, but I think the boys we under the impression that we were having pie for dinner, so they were disappointed to find spinach in it.  I’d still make this again though. The boys might grow to like it if they realize it’s quiche and not actually pie. Ok, probably not, but I can dream.

Spinach, Leek and Mushroom Quiche with Sundried Tomatoes
1/2 tbsp olive oil
1 clove garlic, crushed
1 cup leeks, sliced
1 cup mushrooms, sliced
1 tbsp basil, diced
1 cup fresh baby spinach
dash of salt and pepper
1/4 cup sundried tomatoes, diced
1/2 cup mozzarella cheese, shredded
1/2 cup milk
1/4 cup light mayonnaise
5 eggs, lightly beaten
1 9″ unbaked pie shell

Preheat oven to 400F. In a non-stick skillet, heat oil on medium heat. Add garlic, leeks and mushrooms and cook until tender. Add basil, spinach, salt and pepper and cook for another minute until spinach begins to wilt slightly. Place leek and mushroom mixture into pie shell. Sprinkle sundried tomato and cheese on top. In a large bowl, whisk together milk, mayonnaise and eggs. Pour egg mixture evenly over the other ingredients in the pie shell. Place pie on a baking sheet lined with foil. Cover quiche with foil and bake for 45 minutes. Uncover and bake another 10-15 minutes until top is set and golden brown.