Crustless Leek and Cheese Quiche: A Gluten-Free Delight
The Inspiration
I discovered this recipe on Pinterest, and its beautiful presentation immediately caught my attention. It featured the word “Quiche”—a dish I’ve missed dearly since going gluten-free. The best part? It required only a few minor adjustments, including reducing the size.
Why You’ll Love This Recipe
This crustless quiche delivers the sweet, mild onion flavor of leeks that I absolutely love. It’s perfect for lunch or dinner and, of course, completely gluten-free. The original recipe used Gruyère cheese, but since I can’t find it anymore, I’ve adapted it with other cheeses that work just as well.
What Makes It Special
- Gluten-Free – No crust means no gluten, making it ideal for those with dietary restrictions.
- Simple Ingredients – Leeks, eggs, cream, and cheese come together for a rich, savory dish.
- Versatile – Serve it warm or cold, as a main dish or alongside a salad.
Tips for Success
- Slice leeks thinly and sauté until tender for the best flavor.
- Use a good melting cheese like cheddar, mozzarella, or Emmental if Gruyère isn’t available.
- Bake until the center is just set for a creamy texture.
Serving Suggestions
Pair this quiche with a crisp green salad or roasted vegetables for a complete meal. It’s also great for brunch or as a light dinner option
Ideas, Advice and Suggestions
Leeks, washed well and drained, making sure all grit and sand is removed: The leeks I usually buy are relatively clean, yet I still wash them thoroughly to avoid any grit in the final dish. When leeks are priced reasonably, I purchase them, clean, chop, and freeze them in 250g portions. This preparation saves time for recipes that are otherwise quite involved.
The recipe recommends cooking the leeks for 12 to 14 minutes. However, if you’re using frozen leeks or if they’re a bit tough, the cooking time extends to about 20-25 minutes. Ensure they are completely tender; you should be able to squash them with a wooden spoon with almost no resistance.
Olive Oil: Any mild oil will work.
Salt, divided: Add half of the mixture to the leeks and the other half to the milk. If you’re a fan of salt, you might want to add more, but in my opinion, it doesn’t need it. Consider adding a seasoning salt (be sure to check the label for gluten) or Zeal (MSG) to enhance the flavor.
Large eggs: Any size egg will work, but if you have particularly small eggs, consider adding an extra one.
Whole Milk (you could use 2%–it’ll just be less creamy) : I enjoy fresh milk but have used UHT in the past; I haven’t tried it with non-dairy alternatives yet.
Cornstarch: If you’re out of cornstarch and don’t require a gluten-free option, wheat flour or any other starch can be used as a substitute.
White Pepper: Either white or slightly less black pepper can be used.
Cheese
Cheddar and Mature Cheddar: I enjoy experimenting with different cheeses and often have a variety on hand. Feel free to use any cheese you have available.
I advise against using wet cheeses like fresh mozzarella or crumbly ones such as Feta or Halloumi, as they can alter the texture and add too much saltiness to the quiche. Processed Cheese will tend to make this dish oily, so if you like processed cheese, use it sparingly.
Note Regarding Pepper: All pepper is Gluten free but Pepper Compounds are pepper mixed with flour is most cases.
Crustless Leek and Cheese Quiche
Course: BrunchCuisine: FrenchDifficulty: Medium4
servings20
minutes35
minutes644
kcal55
minutesA simple, gluten-free crustless quiche packed with sweet leeks and creamy cheese. Perfect for lunch or dinner—easy to make and full of flavor.
Ingredients
250g leeks, washed well and drained, making sure all grit and sand is removed
2 (10ml) teaspoon olive oil
1/4 teaspoon salt, divided
3 large eggs
1 1/4 cups whole milk (you could use 2%–it’ll just be less creamy)
1/2 tablespoon (7.5ml) corn-starch
1/8 teaspoon white pepper
- Cheese – Total 1/2 a cup or 60g
1/4 cup Cheddar cheese, shredded (you can use all Cheddar or Mature Cheddar or any cheese you prefer)
1/4 cup Mature Cheddar cheese, shredded
Directions
- Preheat oven to 350ºF/180ºC. Spray a 20cm quiche dish or 24cm x 15 glass dish with non-stick vegetable cooking spray and set aside.
- Dry leeks with paper towels if very wet. Then cut into 1/2cm slices. In a large skillet, heat the oil over medium heat. Add the leeks and 1/4 teaspoon salt and cook for 12-14 minutes, stirring often, until the leeks are softened and browned. Spoon leeks onto the bottom of the prepared dish and spread evenly.
- Into a large bowl, place the eggs, milk, corn-starch, remaining salt and pepper and whisk together well. Pour egg mixture over the leeks in the baking dish and sprinkle evenly with the cheese.
- Bake for 30-35 minutes until the quiche is set and a knife inserted into the centre of the quiche comes out clean. Let sit for 5-10 minutes before serving or make earlier and serve at room temperature.
- Quiche can also be made up to 1 day ahead and kept covered in the refrigerator. Bring to room temperature and reheat in a low oven until heated through.
Notes
Origin of the Recipe – inspired by this recipe of Good Housekeeping.com
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