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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
910
Fat
43g
Ingredients
Parmesan Cheese, Canola Oil, Leeks, Buttom Mushroom, Green Beans, Kosher Salt, Egg, Sour Cream, Garlic, Black Pepper, Red Onion, Butter, All Purpose Flour, Canola and Olive Oil Blend, Nutmeg
Reviews
4.3
Based on 1778 reviews
Tasted great!
victoria viau · 03/27/24
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About Irvin Paredez
Chef Irvin Benitez 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, Irvin travelled 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, Irvin 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, and his top priority as a chef at CookUnity is the customer’s happiness.
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