I hosted a small tarot reading party in my backyard with a few girlfriends and the guest of honor was vegetarian so quiche was the first idea that came to mind. It’s packed with protein, savory and delicious. It pairs great with a salad for dinner or with fruit for breakfast. My original plan was to buy the crust to save time but from what I could find, all GF crusts and crust mixes contain sugar and therefore are only suitable for dessert pies. My sister gave me the recipe for the crust and it turned out well and was easy to pull together. My mom gave me the recipe for the filling and then I changed it slightly. I made one leek and garlic quiche and one broccoli quiche.
Leek Garlic Quiche
Kristin's Pie Crust
Makes one crust
1 c. Bob’s Red Mill GF 1 to 1 flour
1/2 tsp. salt
1 egg
1/4 cup cold butter
Stir together flour and salt. Cut or grate in the cold butter. Add 1 egg, stir well, then 2-3 Tbsp. cold water. (If it’s still too dry to come together add another 1-3 tbsps.) Stir together to fully moisten into dough, wrap in plastic wrap, and pat into a disc.
Refrigerate for 1 hour or I’ve even put it in the freezer for 20 minutes.
Let it sit out 10-15 minutes and then roll it between 2 sheets of plastic wrap and press into a pie plate.
Quiche Filling
2 tablespoons grated parmesan cheese
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
1 leek thinly sliced, white parts only
1 (9 inch) unbaked pie crust
4 eggs, well beaten
1 cup milk
1/2 cup half and half
1 teaspoon salt
1/2 teaspoon black pepper
Par-bake crust at 375 degrees until light golden brown in center, about 20 minutes. Remove crust from oven, sprinkle bottom of crust evenly with a little grated Parmesan and continue to bake until cheese has melted, about 5 minutes. Transfer pie plate to wire rack. Reduce oven temperature to 350 degrees.
Meanwhile, over medium-low heat, melt butter in a 10” skillet, add olive oil, then add garlic and leeks. Cook slowly, stirring occasionally until the leeks are soft and slightly golden.
Spoon leeks into crust.
Combine eggs, milk, and half and half, season with salt and pepper. Pour egg mixture over leeks and cheese.
Bake in preheated oven for 30-40 minutes, or until center has set.
Broccoli Quiche
For broccoli quiche substitute 1 cup chopped broccoli for the leeks. Keep everything else the same including the garlic.
