Leek and Mushroom Breakfast Quiche
You will love this quiche from the first bite of buttery, flaky crust to the very last bite of rich egg filling with mushrooms and leeks. A bed of microgreens and simple side of green beans completes this sophisticated dish that delights any time of day!
Nutritional facts
Protein
39g
Carbs
96g
Calories
910kcal
Fat
43g
Ingredients
Nutmeg, Canola and Olive Oil Blend, All Purpose Flour, Butter, Red Onion, Black Pepper, Garlic, Sour Cream, Egg, Kosher Salt, Green Beans, Buttom Mushroom, Leeks, Canola Oil, Parmesan Cheese
Contains milk, eggs, cereals containing gluten, wheat.
Reviews
4.0
Based on 774 reviews
Tasted great!
victoria · 03/27/24
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About Irvin Paredez
Chef Irvin Paredez was born in Tlaxcala, Mexico. He started cooking at age 15, when his mother requested his help in a kitchen that she ran in Puebla. There he learned basic techniques and drew inspiration from shared recipes and cookbooks. After three years, Paredez traveled to the U.S. to train further in cooking. Instead of formal training, he worked in a restaurant in Queens, washing dishes and assisting in the kitchen. Then, Paredez went after his dream. He went to Le Cirque and requested to be a prep cook in the kitchen. After four years of hard work, Christophe Bellanca saw his passion and skill, and made him one of six sous chefs on the line. His biggest influences are Daniel Boulud, Marc Murphy, John Delucie, and Michael Psilakis, as they all gave him opportunities to grow and learn in their kitchens. His favorite cuisines to cook are Mexican, French, Italian, and Japanese.
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