Crustless Leek Gruyere Quiche Recipes

CRUSTLESS LEEK & GRUYERE QUICHE

Steps:

• Preheat oven to 350 degrees. Grease 9 1/2 inch deep dish pie plate. Cut off roots and trim 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 large bowl of water, swishing to remove sand. Transfer leeks to colander and drain. Repeat until all sand is removed.
• In a 12 inch skillet, heat oil on med for 1 minute Add leeks and 1/4 tsp salt; cook 12-14 min or until tender & brown, stirring frequently. Transfer leeks to prepared quiche dish.
• Meanwhile, in bowl, with wire whisk, beat eggs, milk, cornstarch, 1/4 tsp salt & 1/4 tsp black pepper until well blended.
• Pour egg mixture over leeks in dish. Sprinkle with gruyere. Bake 30-35 minute Cool on wire rack for 5 minute.

HAM, LEEK AND GRUYERE QUICHE

Steps:

• For the crust: Preheat the oven to 375 degrees F. Pulse together the flour and salt in a food processor. Add the chilled butter and pulse just until the butter is evenly distributed throughout. Add the sour cream and continue to pulse 2 to 4 more times until just incorporated. Add 2 tablespoons of ice water at a time, pulsing after each addition, until the dough starts to hold together. Add more water as needed. Turn the dough out onto plastic wrap and form it into a disc. Wrap the dough in the plastic wrap and let rest in the refrigerator 30 minutes. Roll the dough on a floured surface into a 12-inch circle about 1/4-inch thick. Roll up the dough using a rolling pin, and gently lift and place it over a deep, 10-inch tart pan. Gently press the dough into all the crevices and trim the overhang to 1/2-inch. Crimp the edges for a decorative finish and use the trimmed dough to patch any holes. Dock the bottom of the crust with a fork to keep it from puffing up, line with parchment paper and add dried beans to act as pie weights. Place on a large baking sheet and bake until the crust begins to brown, 20 to 30 minutes. Remove the parchment and dried beans. For the custard: Melt the butter in a large saute pan over medium heat and saute the leeks until they soften and begin to caramelize, stirring occasionally, 8 to 10 minutes. Remove from the heat, cool and reserve. Whisk the cream, milk, cornstarch, salt, pepper, cayenne, nutmeg and eggs in a large mixing bowl. Scatter the leeks evenly over the bottom of the crust. Top with the cheese and ham. Pour the custard over the top and place in the oven on a large sheet tray. Bake until the center is set and the crust is golden brown, 40 to 45 minutes. Let cool on a wire rack. Serve warm or at room temperature.

CRUSTLESS LEEK QUICHE

Steps:

• Preheat the oven to 400 degrees F.
• In a medium skillet, melt 1 tablespoon butter. When the butter starts to froth and brown slightly on the edges of the pan, shut off the heat and add the leeks. Turn the heat back to medium and season the leeks with salt and pepper. Stir to blend. Cook for 2 to 3 minutes until the leeks become only slightly tender. Transfer the leeks to a baking sheet and place the sheet in the refrigerator.
• Crack the eggs into a medium bowl. Whisk the eggs to break them up. Add the slices of goat cheese and season with salt and pepper. Use a whisk to break up the goat cheese and blend it with the eggs. When it is fairly smooth, whisk in the cream, milk, hot sauce, and Worcestershire.
• Grease the bottom and sides of the baking dish with the remaining 1 tablespoon butter and fill with the quiche batter.
• Place the dish in the center of the oven and bake for about 20 minutes. Open the oven door and gently layer the Brie slices on top of the quiche. Close the oven and bake for an additional 10 to 15 minutes until the top is slightly brown. Allow to cool for 20 to 30 minutes before cutting.

LEEK, MUSHROOM & GRUYèRE QUICHE

Steps:

• To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
• Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
• While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

CRUSTLESS LEEK QUICHE

Steps:

• Trim off root end of leeks. Cut off all but 1" of the dark green leaves and discard. Cut leeks in quarters lengthwise, then cut in 1 1/2" pieces. Put leeks in a large bowl of water to wash off grit. Change water and rinse again until clean. Drain and pat dry.
• Melt butter in a skillet. When foam subsides and butter is just beginning to brown, add leeks. Season with salt and pepper, and saute 2 minutes until tender. Transfer to a sheet pan and refrigerate 10 minutes until cool.
• Crack 8 eggs into a bowl and beat lightly. Add milk, cream and goat cheese, and whisk together. Add worcestershire and tabasco.
• Grease a pie dish with butter. Place leeks in bottom of dish. Pour custard base over leeks. Place pie dish on a baking sheet. Place in preheated 400°F oven for 15 minutes.
• Lay sliced brie over top of dish. Return to oven for another 10 minutes. Cool 3 minutes before slicing and serving.