About a month ago, I made this Quiche for a quick Saturday night supper when my sister and her husband were in town. It was incredible! Seriously, I took a bite and I think I complimented myself on the deliciousness. And when I went to town this weekend I brought along some leeks for the express purpose of making this recipe for my parents. And once again, everyone loved it!
I found the recipe in Recipes from the Root Cellar by Andrea Chesman. The first time I made the recipe I added chopped mushrooms and put it all in a pie crust. The second time, no mushrooms, no crust. Both times, delicious. So, that’s to say, the recipe is adaptable and easily made gluten-free.
APPLE, LEEK, AND CHEDDAR QUICHE
from Recipes from the Root Cellar
Print This Recipe
Pastry for a 9-inch or 10-inch single crust pie (favorite gf crust works great)
3 Tbsp butter
1 large leek, trimmed and thinly sliced
1 large apple, peeled, cored, and chopped
2 Tbsp flour (for gf: 2 Tbsp all-purpose gf flour, or 1 Tbsp corn starch)
1/2 tsp dried thyme
1 c. firmly packed grated sharp cheddar or smoked cheddar cheese
Milk or cream
Salt and freshly ground pepper
Preheat the oven to 375°.
Roll out and fit pastry crust into a 9- or 10-inch pie pan. Flute the edges
Melt the butter in a large skillet over medium heat. Add the leek and saute until limp, about 3 minutes. Add the apple and saute until the leeks are tender, about 3 minutes. Stir in the flour and thyme.
Sprinkle 1/2 c. of the cheese into the pie shell. Layer the leek mixture on top. Cover with remaining cheese. Beat the eggs in a glass measuring cup and add enough milk to make 1 1/2 cups. Season with salt and pepper. Pour over the pie filling.
Bake for 30-35 minutes, until puffed and browned. Let stand for at least 10 minutes before serving.