Leek & Gruyère Quiche

I love quiche. I always have.

Between my mom and I, we get about every magazine under the sun. I’ve started to cutback on mine because I simply don’t have the time to read them.

This recipe is from the March 2012 Woman’s Day.

I did use a gluten free crust and make a few changes, which I’ll list below.

{Sorry the pics aren’t pretty; I used my phone : / }

1 refrigerated rolled pie crust
1 tablespoon(s) olive oil
2 large (about 4 cups) leeks, white and light green parts only, cut into 1/4-inch pieces
Kosher salt
1/2 cup(s) roughly chopped fresh flat-leaf parsley
6 large eggs
1/2 cup(s) sour cream
1/2 cup(s) whole milk
1/4 teaspoon(s) freshly grated or ground nutmeg
4 ounce(s) (1 cup) Gruyère or sharp Cheddar, grated

Heat oven to 425 degrees F. Unroll and fit pie crust into bottom and up sides of a 9-inch tart pan with a removable bottom. Place on a rimmed baking sheet and bake until lightly golden brown, 10 to 12 minutes. Remove and reduce oven to 375 degrees F.

Meanwhile, heat oil in a large skillet over medium heat. Add leeks, season with 1/4 teaspoon each salt and pepper, and cook, stirring occasionally, until just tender, 5 to 6 minutes. Stir in the parsley and remove from heat.

In a large bowl, whisk together eggs, sour cream, milk, nutmeg, and 1/4 teaspoon each salt and pepper. Stir in leek mixture and cheese.

Pour egg mixture into crust. Bake until just set and a knife inserted into center comes out clean, 35 to 40 minutes. Let rest for 5 minutes before serving.

Changes Made
Used 1/2 Gruyère,1/2 Parmesean.
Used 2 8″ GF crust(frozen-thawed for 15 min. prick with fork. Baked on cookie sheet for 10 min.
1 6oz Ramekin sprayed with cooking spray. Baked on cookie sheet.
If you have some leftover, you can cook in any size ramekin. When knife comes out clean it’s done. I cooked 45 min.

I used the Kinnikinnick Foods frozen gluten free pie crust and I was really, really impressed with it. I couldn’t tell it was gluten free whatsoever. I was pretty excited.

The filling made two quiches and a small ramekin. Here they are before going in the oven…



  1. says

    I have followed your blog for a long time and I am not sure if I have ever commented :) Anyway this recipe is AWESOME and I love that it is Gluten free since I have 2 kids and myself who have to eat this way :)

    I just wondered if you could tell me where you found the Gluten free pie shells?

    Thanks for sharing!!

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