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Mediterranean Eggless Quiche

April 19, 2011

When you open the fridge and you see nothing but a few ingredients and a pie shell, what are your choices for dinner?  Mediterranean eggless quiche.  Though I truly hope no French people are reading this post, my few-ingredients-left-in-the-fridge pie came out well.  The saltiness of the kalamata olives complemented the leek and mushrooms, and the few slices of brie cheese added the creaminess that would have normally come from the eggs, had they been at my disposal.  If you are no connoisseur of brie or camembert, replace it with a milder type of cheese.


  • 1 pie shell or crust of about 200g
  • 200g brie cheese
  • 2 stalks of leeks
  • 200 g mushrooms
  • 10 olives, pitted
  • butter, oil
  • spices

Cook mushrooms in butter in a pan over stove. Set aside. Finely chop leek and cook in the same pan with some butter or oil on medium heat until soft. Stir frequently to prevent it from burning. Cover half-way through cooking with pan lid or a plate to allow the leek to absorb the steam. Turn off heat and let it sit in pan. In the meantime, remove pits from olives and cut olives in half or quarter. Cut brie cheese in strips. Prepare pastry shell or pie crust (salty). You can either buy it from the grocery store or make it yourself. For a sample recipe, please see . Roll out the pastry into a greased 8-9 inch or 20-23 cm round pan for pies. Spread leeks on bottom of pie shell. Put mushrooms on top of leeks, then add some spices, such as paprika, garlic powder, salt and pepper, spread brie strips evenly and top with olives. Bkae 20-30 mins at 400F or 200C, serve with a refreshing drink and enjoy!

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