Last Updated on September 8, 2023 by My Back Kitchen
If you’re on a gluten-free diet and craving a delicious savory dish, look no further than this gluten-free quiche, a gluten free version of our classic quiche. With its flaky crust, creamy filling, and flavorful combination of ham and leeks, this quiche is a satisfying and versatile meal option.
If you want to plan ahead, you can make the quiche ahead of time and reheat it before serving. After baking, let the quiche cool completely, then cover it tightly and refrigerate. To reheat, place it in a preheated oven until warmed through. This dish also freezes beautifully and makes the perfect brunch dish alongside our fluffy pancakes and homemade waffles.
This quiche is a delightful dish that showcases the perfect harmony of flavors in every bite. With its gluten-free crust, creamy custard, and savory filling, this quiche is a crowd-pleaser that can be enjoyed for breakfast, brunch, or dinner. So, grab your ingredients, preheat your oven, and get ready to savor the goodness of this scrumptious quiche. Enjoy!
-MBK
Gluten-Free Ham and Leek Quiche
Ingredients
- 1 batch Basic Gluten-Free quiche or tart dough
- 1 Tablespoon Unsalted butter
- 3 Cups Leeks thinly sliced
- 1 Cups Ham diced
- 3 large Eggs
- 1 1/2 Cup Heavy cream
- 1/4 Cup Gruyère cheese finely shredded
- 1/2 Teaspoon Fresh ground pepper to taste
Instructions
- Preheat oven temperature to 350°F.
- In a large sauté pan, melt the butter over medium-high heat until it turns golden. Add the leeks and sauté until wilted but still bright green, about 2 minutes.
- Season with salt and pepper and transfer to a bowl to cool.
- Sautee the diced smoked ham for 3-5 minutes until slightly browned. Add to the leek mixture.
- In a large bowl, whisk together the eggs and cream. Season with the 1/2 tsp. salt, 1 or 2 grindings of pepper.
- Scatter the leek mixture evenly over the bottom of the pastry shell. Pour in the egg mixture and mix lightly with a fork to distribute evenly. Sprinkle evenly with the cheese.
- Bake until the custard is set and the top is golden, 40 to 45 minutes. If the custard is set but the top has not turned golden brown, slip the quiche under the broiler for 1 to 2 minutes, watching closely. Let cool about 20 minutes in the pan on a rack before serving. Makes one 9-inch quiche.