This was one of those recipes I initially whipped together using wonderful local produce while we were visiting Bruges, Belgium. While travelling, it can be difficult locating usual gluten-free flours that you typically use, but the great thing about quiche is that you can throw together a mix of whatever flours are available to you (I was able to easily locate cornstarch and buckwheat flour, also called sarrasin flour, which I used here), chop in some butter and salt using two knives and press it into the pan. Leeks are a wonderfully flavorful vegetable, and add a great depth of taste whenever used. We love them in the tasty potato, zucchini and leek side dish - and you can use leftovers from that side dish in this recipe, as described below. Enjoy!
Serves 8
Preheat oven to 400 F.
Chop together using two knives or pastry cutter in a mixing bowl:
1 cup Kristin's Gluten-Free Flour Mix OR 1 cup blend of Gluten-Free flours available (the lack of xanthan gum will make the crust a little more crumbly than normal - it will still taste great)
1/2 tsp salt
1/3 cup + 2 Tbsp butter
1 tsp olive oil
Press the pie crust pastry into a pie pan or similar sized baking dish.
Saute in a frying pan over medium-high heat:
3 Tbsp olive oil
1-2 shallots, diced
3 cups leeks, sliced and well-rinsed/dried
Let cook 4-5 minutes, until the shallots and leeks are looking wilted, but not soft.
If you have any leftover potato, zucchini and leek side dish, you can toss that in and let it heat up 1 minute.
Spread leek mixture over your crust.
Whisk together the following and then pour over leeks:
6 eggs
1/2 cup whole milk (or cream for a richer quiche)
salt & pepper
Bake at 400F for 25-30 minutes, until quiche is set in the middle. Depending on your oven, it may need a few extra minutes to set in the middle, but I find mine is usually done between 25-30 minutes. Remove from oven to a cooling rack. Let the quiche rest 5 minutes before serving.
Great served hot, warm or cooled. Enjoy!
Fresh gluten-free leek quiche - great hot, warm or cooled!
Gluten-Free Leek QuicheServes 8
Preheat oven to 400 F.
Chop together using two knives or pastry cutter in a mixing bowl:
1 cup Kristin's Gluten-Free Flour Mix OR 1 cup blend of Gluten-Free flours available (the lack of xanthan gum will make the crust a little more crumbly than normal - it will still taste great)
1/2 tsp salt
1/3 cup + 2 Tbsp butter
1 tsp olive oil
Press the pie crust pastry into a pie pan or similar sized baking dish.
Pie crust pressed into an oval ceramic baking dish - an attractive alternative to an ordinary pie pan.
Saute in a frying pan over medium-high heat:
3 Tbsp olive oil
1-2 shallots, diced
3 cups leeks, sliced and well-rinsed/dried
Let cook 4-5 minutes, until the shallots and leeks are looking wilted, but not soft.
If you have any leftover potato, zucchini and leek side dish, you can toss that in and let it heat up 1 minute.
Beautiful sauteed leeks, with a little leftover potato, zucchini & leek side dish tossed in.
Spread leek mixture over your crust.
Whisk together the following and then pour over leeks:
6 eggs
1/2 cup whole milk (or cream for a richer quiche)
salt & pepper
Bake at 400F for 25-30 minutes, until quiche is set in the middle. Depending on your oven, it may need a few extra minutes to set in the middle, but I find mine is usually done between 25-30 minutes. Remove from oven to a cooling rack. Let the quiche rest 5 minutes before serving.
Great served hot, warm or cooled. Enjoy!
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