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.
2 cups almond meal
1/3 cup olive oil
1 T + 1 tsp water
1 leek, sliced lengthwise and roughly chopped
1 1/2 cups cremini mushrooms, sliced
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.