1 tablespoon olive oil Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
3 medium-sized leeks, washed and sliced Ask a question about this ingredient
1 cup fresh mushrooms, washed and sliced into bite-size pieces Ask a question about this ingredient
1 handful dried wild mushrooms, reconstituted in a bit of water or broth Ask a question about this ingredient
2 tablespoons thyme Ask a question about this ingredient
2 tablespoons sage Ask a question about this ingredient
1 tablespoon savory Ask a question about this ingredient
18 eggs Ask a question about this ingredient
3 cups whole milk Ask a question about this ingredient
2 teaspoons kosher salt, plus more to taste Ask a question about this ingredient
pepper to taste Ask a question about this ingredient
5 ounces Comte (or whatever cheese you like), grated Ask a question about this ingredient
Use a pan (or pans, if you're splitting the recipe between two smaller ones) that can go from stovetop to oven. I use a 4-quart braiser, which just barely contains everything. No matter you jury-rig it, it's imperative that the pan be pre-heated, or else it'll take all day to bake.
Ask a question about this stepIf you're making this without help, crack all the eggs into a large mixing bowl before you start cooking. Then, in between stirs or additions to the mushrooms and leeks, beat the eggs until they begin to foam. Add milk, 1 tsp salt, and a few turns of pepper, and mix thoroughly.
Ask a question about this stepOver medium heat, melt 1/2 tablespoon of butter in the olive oil. When hot, add the fresh mushrooms. Cook for five minutes, stirring occasionally.
Ask a question about this stepAdd the reconstituted dried mushrooms, and salt and pepper to taste (about a teaspoon of each), and continue cooking until there is very little liquid left in the pan.
Ask a question about this stepAdd the leeks and herbs and cook another 2 minutes or until the leeks are wilted.
Ask a question about this stepScrape leeks and mushrooms into a strainer, using a rubber spatula to get as much out of the pan as possible.
Ask a question about this stepPreheat oven to 325.
Ask a question about this stepOver medium heat, melt the remaining 1/2 tablespoon of butter in the unwashed pan, spreading it as evenly as possible. Once the pan is good and hot, pour in the egg mixture and turn the heat to low. Leave for 10-15 minutes, so the eggs can begin to set.
Ask a question about this stepAlternating handfuls, sprinkle the drained leek/mushroom mixture and 4 oz. of cheese into the eggs and bake for 60-90 minutes. Test for doneness by shaking the pan: if the center sloshes, it's not done; if the center moves slightly but immediately springs back into place, it's perfect; if the center stays immobile, it's overcooked so get it out of the oven ASAP!
Ask a question about this stepDuring last two minutes of cooking (center is just starting to look springy), sprinkle remaining cheese over top of quiche and turn on the broiler. This helps the center to set, too, so if you want to hurry it along, try broiling earlier and for a little longer, checking for doneness every couple of minutes.
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Miranda is an editor at Food52.
