I came across a recipe on Pinterest that caught my eye with its appearance. It featured the word 'Quiche,' a dish I've longed for since going gluten-free. The recipe required very few minor alterations including reducing the size.
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 oils 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.
Corn-starch: 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, but I would 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.
Note
Regarding Pepper: All
pepper is Gluten free but Pepper Compounds are pepper mixed with flour is most cases.
Crustless Leek and Cheese Quiche
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Total Time: 50-55 minutes
Servings: 4 servings
Level of Difficulty: Medium
The Origin of the Recipe: Crustless Leek and Swiss/Gruyere Quiche Unwritten Recipes
Diet: Gluten Free
A tasty Crustless Leek and Cheese that's perfect for a quick meal. Adjusted with a touch of extra cheese for a rich flavour.
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
- 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
Instructions
- 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
Recipe adapted from Good Housekeeping Family Vegetarian Cooking by Good Housekeeping.
