LEEK AND MUSHROOM QUICHE
Leeks are great in quiche. This is a tasty veggie-only quiche, however, feel free to add some chopped ham, if desired. I have not made many quiches in my life, but every one I have made, I've enjoyed quite a lot. I just don't make them that often. Leeks are so good...sort of the sweeter and milder cousin of onions. They are great in soups too. I want to use them a bit more often, come to think of it. Next time I go grocery shopping, leeks are on the list!
Crust:
1/2 cup ground almonds (125 mL)
1/4
cup Gluten-Free Bake Mix, OR ground almonds (60 mL)
3
tbsp butter, melted (45 mL)
Quiche Filling:
3
leeks, white part only, sliced diagonally
1/2 cup water (125 mL)
3
tbsp butter (45 mL)
1
cup sliced mushrooms, (250 mL)
fresh, OR canned
11/2 tsp Worcestershire sauce (7 mL)
3
eggs
11/2 cups half and half, OR (375 mL)
half cream and half water
1/4
tsp salt (1 mL)
1/8 tsp pepper (0.5 mL)
1/2 cup shredded Swiss cheese , OR
cheese of choice
Crust: In medium bowl, combine ground
almonds, Gluten-Free Bake Mix and melted butter. Bake in 350°F (180°C) oven 10 minutes. Allow to cool. Freeze half an hour.
Quiche
Filling: Preheat oven to 375°F (190°C). In saucepan,
in water with 2 tbsp (30 mL) butter, boil leeks until water has almost
evaporated. Lower heat and stew gently
20 to 30 minutes until leeks are very tender.
To another saucepan
add 1 tbsp (15 mL) butter and mushrooms with Worcestershire sauce. Cover and cook over medium heat 5
minutes. Uncover. Raise heat and boil until liquid evaporates
and mushrooms are beginning to sauté in butter.
Add cooked mushrooms to leeks.
In medium bowl, beat
eggs, half and half, OR half cream and half water, salt and pepper
together. Add to veggies and stir
well. Pour over prepared crust. Sprinkle with cheese. Bake in upper third of oven 25 to 30 minutes
until puffed and browned.