Take a leek.
Being able to make that joke each and every time I make this may in fact be the only reason I like leeks. It’s hard to dislike food that so easily lends itself to 12-year-old humor. In fairness to the leek, though, this is quite good even without the lame jokes. Leeks are milder and sweeter than onions, and are a great way to impart an onion-like flavor without the tears and inevitable halitosis. They also contain less of the sulfur compounds that make onions difficult for some people to digest, and thus make a good substitute for people who don’t tolerate them well. And that is why the leek shall inherit the earth.
Okay then. Now that I’ve indulged my insatiable need to pun, let’s move on. This quiche is a staple for us – although the total prep-and-cook time is close to an hour and a half, it’s all easy, and extremely satisfying to boot. And I’m saying this as somebody who isn’t really a quiche person – my general rationale is along the lines of “if you’re going to throw a bunch of eggs together and call it dinner, why not make an omelet and save us all the hassle?” But this isn’t a quivering three-inch-high egg pile like some quiches. The rich flavors of the roasted mushrooms and leeks are the real stars here – the eggs just quietly hold it all together. Serve with a simple green salad and as many bad leek puns as you can think of.