Leek and mushroom quiche

Lately, one of the things I’ve been missing from my non-gluten free days is a good quiche. What I don’t miss is the way I used to feel after eating the quiche. So instead of being all nostalgic about it, I saw this as an opportunity to create a really great (and different) gluten free quiche. And that’s the story behind this recipe!

I’ve been getting lots of leeks and mushrooms in my organic delivery box lately, so I thought I’d use them as the filling for this quiche. To make the base, I wanted to stay away from gluten free flour-based crust alternatives as they aren’t always the healthiest of options. Instead, I opted for a crust made with thinly sliced potatoes, which first gets baked in the oven before adding in the quiche filling. It’s really easy to pull together and the end result is kind of impressive. Just look at those golden potatoes!

The filling is made while the crust is getting baked. The leeks and mushrooms get cooked in olive oil until they’re nice and soft. The mixture then gets folded into eggs whisked with spices, herbs and Parmesan cheese for good measure. The whole thing goes back in the oven for another twenty minutes and you’re good to go! Serve it up with a nice side salad and keep the leftovers in the fridge for handy weekday lunches. 

Enjoy! 

-xo KA

Leek and mushroom quiche (gluten free)

This is my version of a gluten free quiche. It’s made with a potato crust instead of the traditional crust, and it’s filled with all kinds of good stuff – sauteed leeks and mushrooms, herbs and spices and some Parmesan cheese.

Ingredients:

• 3-4 medium potatoes, thinly sliced into coins using a mandoline
• 2 tbsp olive oil
• 1 pinch salt 
• 2-3 tbsp olive oil
• 2 large leeks, white and light green parts thinly sliced
• 3-4 handfuls mixed mushrooms, coarsely chopped
• 1 dozen eggs
• 1 tsp oregano
• 1 pinch chili flakes
• 1/2 cup | 100 g parmesan cheese, grated 

Method:

Preheat the oven to 175 degrees Celsius | 350 degrees Fahrenheit. Place the sliced potatoes in a large bowl and toss with 2 tbsp olive oil and a generous pinch of salt. Layer the potato slices in concentric circles to line a large deep oven-safe skillet twice (i.e. 2 layers of potatoes – see photo above). Place the skillet in the oven and bake for 30-35 minutes, until golden and crispy around the edges.

While the crust is baking, heat 2-3 tbsp of olive oil in a medium frying pan over low-medium heat. Add the leeks and saute until they are completely soft and have lost their structure – about 10 minutes. Turn up the heat to medium-high and add the mushrooms along with a generous pinch of salt. Cook, stirring every once in a while until the mushrooms have lost their moisture and are cooked through, about 5-6 minutes. Once ready, remove from heat and allow to cool.

In a large mixing bowl, add the eggs, another good pinch of salt, the chili flakes, oregano, Parmesan and pepper to taste, and whisk to combine. Fold in the leek mushroom mixture.

Pour the egg mixture over the potato crust, and return to the oven for a further 20-25 minutes. The quiche is ready when the eggs are set and the top is golden. Cool slightly before serving.

Serves 6-8, and keeps well in the fridge for a couple days.