Gluten-Free Mushroom & Leek Quiche

Gluten-Free Mushroom & Leek Quiche

Craving a satisfying and delightful dish that caters to your gluten-free needs? Look no further than this Gluten-Free Mushroom & Leek Quiche. Perfect for breakfast, brunch, or even as a light dinner, this quiche combines earthy mushrooms and subtly sweet leeks in a creamy filling, all wrapped in a delicious gluten-free crust.

Ingredients

For the gluten-free crust:

• 1 ½ cups gluten-free all-purpose flour
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• 1 large egg
• 2 tablespoons ice water

For the filling:

• 1 tablespoon olive oil
• 1 cup leeks, thinly sliced (white and light green parts only)
• 2 cups mushrooms, sliced
• ½ teaspoon salt
• ½ teaspoon black pepper
• 4 large eggs
• 1 cup milk (or dairy-free alternative)
• ½ cup heavy cream (or dairy-free alternative)
• 1 cup shredded Gruyère cheese (or substitute for dairy-free cheese)
• 1 tablespoon fresh thyme leaves

Cooking method

1. Prepare the crust:

   • In a large bowl, mix the gluten-free flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
   • In a separate small bowl, beat the egg and mix it with ice water. Gradually add this to the flour mixture, stirring until the dough begins to come together.
   • Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. 

   Prepare the filling:

   • Preheat your oven to 375°F (190°C).
   • In a skillet over medium heat, warm the olive oil. Add the leeks and mushrooms, cooking until both are tender, about 5-7 minutes. Season with salt and pepper, then set aside to cool slightly.
   • In a large bowl, whisk together the eggs, milk, and cream. Stir in the cheese and thyme, then add the cooked leeks and mushrooms.

3. Assemble and bake:

   • Roll out the chilled dough on a floured surface and place it into a 9-inch tart pan, pressing it into the edges. Trim any excess dough.
   • Pour the filling into the prepared crust, spreading it evenly.
   • Bake for 35-40 minutes, or until the filling is set and the top is golden brown.
   • Let cool slightly before slicing and serving.

Nutritional Value and Pairings

This Gluten-Free Mushroom & Leek Quiche is not only delicious but also nutritious. Packed with protein from the eggs and cheese, it provides a good source of calcium and B vitamins. The mushrooms add important minerals like selenium and potassium, while the leeks contribute antioxidants and fiber.

For a complete meal, pair this quiche with a fresh side salad such as an arugula and cherry tomato salad drizzled with balsamic vinaigrette. A crisp white wine, like a Sauvignon Blanc, complements the dish beautifully. For a non-alcoholic option, a chilled glass of sparkling water with a splash of lemon will refresh your palate.

Enjoy the rich flavors and wholesome ingredients of this Gluten-Free Mushroom & Leek Quiche, perfect for any occasion!