Thursday, February 2, 2012
Leek and Mushroom Quiche (GF)
1/2 cup ground almonds (125 mL)
1/4 cup Gluten-Free Bake Mix, OR ground almonds (60 mL)
3 tbsp butter, melted (45 mL)
3 leeks, white part only, sliced diagonally
1/2 cup water (125 mL)
3 tbsp butter (45 mL)
1 cup sliced mushrooms, (250 mL)
fresh, OR canned
11/2 tsp Worcestershire sauce (7 mL)
11/2 cups half and half, OR (375 mL)
half cream and half water
1/4 tsp salt (1 mL)
1/8 tsp pepper (0.5 mL)
1/2 cup shredded
(125 mL) Swiss cheese, OR
cheese of choice
Crust: In medium bowl, combine ground almonds, Gluten-Free Bake Mix and melted butter. Bake in 350°F (180°C) oven 10 minutes. Allow to cool. Freeze half an hour.
Quiche Filling: Preheat oven to 375°F (190°C). In saucepan, in water with 2 tbsp (30 mL) butter, boil leeks until water has almost evaporated. Lower heat and stew gently 20 to 30 minutes until leeks are very tender.
To another saucepan add 1 tbsp (15 mL) butter and mushrooms with Worcestershire sauce. Cover and cook over medium heat 5 minutes. Uncover. Raise heat and boil until liquid evaporates and mushrooms are beginning to sauté in butter. Add cooked mushrooms to leeks.
In medium bowl, beat eggs, half and half, OR half cream and half water, salt and pepper together. Add to veggies and stir well. Pour over prepared crust. Sprinkle with cheese. Bake in upper third of oven 25 to 30 minutes until puffed and browned.