Leek, Mushroom + Basil Quiche with Jicama Crust
Author: 
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 small leek sliced
  • 1 small container of mushrooms sliced
  • ½ container of basil chopped
  • 8-10 eggs depending on pan size
  • 2 Tbsp melted ghee
  • ⅓ cup full fat coconut milk
  • 2 tsp olive oil for cooking leeks and mushrooms
  • 1 tsp celtic or sea salt
  • 1 tsp cracked pepper
Instructions
  1. Slice leek and mushroom.
  2. Slice basil.
  3. In a pan add 1tsp olive oil and saute leeks for 10 min or until slightly brown.
  4. In the same pan add 1tsp more of olive oil if needed and saute mushrooms until all water is released about 5 min. To save time you can cook the leeks and mushrooms at the same time in different pans.
  5. Crack 8-10 eggs into a bowl or your blender. I like to use a blender because I feel like the eggs get extra fluffy this way.
  6. Melt ghee.
  7. Add melted ghee, coconut milk, salt and pepper to eggs and blend for 15 seconds or until well mixed.
  8. Add cooked leeks and mushrooms to eggs along with basil. I keep a small amount of extra leeks, mushrooms and basil to go back in and add to the top to make it look pretty but this is totally optional.
  9. Pour egg mixture onto Jicama Crust.
  10. Cook for 20 min at 425 or until eggs are fully set. You can check by putting a toothpick or knife in the center. If it comes off clean its finished if there is egg residue cook a few more minutes.
  11. Let stand to cool down for 10 min before cutting.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/leek-mushroom-basil-quiche-with-jicama-crust/