What's for Dinner: Crustless Leek and Gruyere Quiche
Crustless Leek and Gruyere Quiche
Making pastry from scratch makes me crazy, so when I spotted this recipe for crust-free quiche, I had to try it. It's so easy, I ended up making one for my parents, too.
The filling is totally adaptable, so if you don't like or can't find leeks (they're just $3 for a huge bunch at Stan's Market in the Strip District) add whatever veggies you already have in the fridge. Or, leave them out completely and just add more cheese or maybe your favorite meat. I added sauteed mushrooms and minced prosciutto to one of the quiches, and it was delicious and made a great breakfast the next morning.
Make it a meal with fries or a salad. Serve warm or at room temperature.
1 pound leeks
1 tablespoon olive oil
1/2 teaspoon salt, divided
6 large eggs
1 1/2 cups whole milk
1 tablespoon cornstarch
1/2 teaspoon coarsely ground black pepper
4 ounces Gruyere cheese, shredded (1 cup)
Preheat oven to 350 degrees.
Grease 10-inch quiche or 91/2-inch deep-dish pie plate. Cut off roots and dark green tops from leeks; discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices. Rinse leeks in a large bowl of cold water, swishing to remove sand. With hands, transfer leeks to colander to drain, leaving sand in bottom of bowl. Repeat process, changing water several times, until all sand is removed. Shake colander to remove excess water.
In nonstick 12-inch skillet, heat oil on medium. Add leeks and 1/4 teaspoon salt and cook 12 to 14 minutes or until leeks are tender and browned, stirring often. Transfer leeks to quiche dish; spread evenly.
Meanwhile, in bowl, with wire whisk, beat eggs, milk, cornstarch, pepper and remaining 1/4 teaspoon salt until well blended.
Pour egg mixture over leeks in dish. Sprinkle with Gruyere. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack for 5 minutes.
Makes 6 servings.
-- "Good Housekeeping 400 Calorie Comfort Food" (Hearst, April 2, 2013, $14.95)
First Published March 20, 2013 12:00 am