4.24.2014

LEEK, CREMINI AND DILL QUICHE WITH AN ALMOND CRUST


I grew up eating my mother's quiche - a simple mushroom and onion combination, baked in my grandmother's tart pan from 'the old country.' Our quiches were never thick like in restaurants, but they were always packed with flavour and held a perfect texture. I decided to attempt my first quiche this week, taking cues from my mother's recipe, spring produce, and a light and airy gluten-free crust.


LEEK, CREMINI AND DILL QUICHE WITH AN ALMOND CRUST // serves 6

Preheat oven to 400.

Ingredients:

Crust...
2 cups almond meal
1/3 cup olive oil
1 T + 1 tsp water
s+p

Filling...
1 leek, sliced lengthwise and roughly chopped
1 1/2 cups cremini mushrooms, sliced
6 eggs
1/3 cup milk
3 sprigs dill, chopped
2 pinches red pepper flakes

What to do:

In a large bowl, combine the almond meal, olive oil, water, salt and pepper. Mix to combine. Transfer the dough to your quiche dish and use your hands to spread it evenly throughout the dish. Bake the crust for 15-20 minutes until golden brown.

Heat 1 tbsp of olive oil in a pan on medium. Saute the leeks for 7-10 minutes, until they start to brown slightly. Transfer to a bowl and set aside.

Place the dry pan back on the burner. Saute the mushrooms for about 5 minutes, until they release water and shrink in size. Transfer the mushrooms in with the leeks.

Combine the eggs, milk, dill and red pepper flakes in a large bowl. Whisk to combine. Add the leeks and mushrooms to the egg mixture and stir to incorporate.

Your crust should be ready by now. Pour the egg mixture over the crust, transfer back into the oven and bake for 30 minutes, until the centre is set. Let cool before slicing.


4 comments:

  1. I'm going to make this: Mushrooms! Eggs! Gluten free crust! Did you make this recipe just for me?

    ReplyDelete
    Replies
    1. Totally delicious way to welcome eggs back into your life! love it!

      Delete
  2. Request: your brilliant recipe on Foodness.nl

    Dear Shelley,

    I happily stumbled across your website a few weeks ago and I just have to say that I love your recipes, and especially your food photography!
    I've started my own only food platform, focused on healthy recipes: Foodness.nl. It's in Dutch, and it's going to be one of the largest recipe databases in the Netherlands.

    Half of the recipes on the websites are made and photographed by me, myself and I, the other half is a selection of the best recipes I can find on the web. Your recipe is one of them. I would like to translate the content to Dutch, give you the credits and place a link to your website. This way interested Dutch readers can find more recipes on your website, you will rank higher in Google thanks to my linking in, and because my content is a translation it will not affect your SEO results in Google. I'd like to think of that as a win-win situation.

    Could you please let me know if you like it to be featured on Foodness? We can of course make it a two way deal, where you can use one of my recipes for your website too, under the same conditions. All the recipes that I made myself are added by 'Claartje' and listed here: http://foodness.nl/recipe/profile/17/claartje
    I am happy to hear from you!

    With kind regards,

    Claartje Schröder
    Founder of Foodness

    ReplyDelete
    Replies
    1. Hi there, happy to discuss. Shoot me an email at 7granola(at)gmail.com

      Delete