Crustless Leek And Gruyere Quiche
From snowpea 17 years ago
- 40 minutes to make
- Serves 6
An easy quiche to make when leeks are in season. Skipping the crust save a few calories and lots of time. Add a carrot potage and a green salad on the side for a complete meal.
Ingredients
- 2 large leeks, cleaned and sliced (white and pale green parts) shopping list
- 1 onion, sliced finely shopping list
- 2 tablespoons olive oil shopping list
- 4 eggs shopping list
- 1/2 cup coffee cream (5%) shopping list
- 1 cup light Gruyère (15%), grated shopping list
- 1/8 teaspoon ground nutmeg shopping list
- 1 pinch smoky paprika (pimenton de la vera) shopping list
- 1 tablespoon Dijon mustard shopping list
- Big pinch dry thyme shopping list
- salt and pepper to taste shopping list
- 2 tablespoons flour shopping list
How to make it
- Grease a 9" pie pan (and find a larger pan to serve as water bath).
- Sauté leeks and onion with oil in a non-stick pan until tender. Add salt and pepper.
- Meanwhile, beat together eggs, cream, gruyere, flour, herbs and seasonings until well mixed.
- Pour into pie pan.
- Add sautéed vegetables.
- Sprinkle some extra grated cheese on top.
- Place in larger pan and slide into oven.
- Pour boiling water into the larger pan so the quiche sits halfway up in the water.
- Bake in the oven at 375 degrees F for 35 to 40 minutes, or until the top is light brown.
- Remove from oven, lift out of water pan, and let cool on a rack.
- Serve warm or cool.
People Who Like This Dish 6
- grumblebee Victoria, Canada
- underwoman Stroudsburg, PA
- pats1013 NJ
- krumkake Chicago Suburbs, IL
- clbacon Birmingham, AL
- dee Tampa, GB
- snowpea CA
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The Rating
Reviewed by 1 people-
Delicious! Great flavour combinations. :)
I added this to my new group "Eggstrodinary Eggs." Hope that is ok.
grumblebee
in victoria loved it
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