quiche is made with a combination of eggs, cream or milk and
baked in a pastry crust. Luckily for those of us with gluten-intolerance
the movements towards low-carb diets have made crust-less quiches
much more popular. Not only are crust-less quiches (particularly
when considering the alternative gluten-free crusts) much easier
to prepare but when you taste them you really dont miss
the crust. The tenderness of the quiche itself is truly the
star and remains the star from the first bite to the last. This
month we wanted to share the simplicity of making your own crust-less
quiche in our on-line cooking class.
In this months class we will prepare
our Ham, Mushroom & Three Cheese Quiche. We hope you enjoy!
Ham, Mushroom & Three Cheese Quiche
- 1 large, leek (white and pale green parts
- 4 cremini mushrooms, trimmed and sliced
- 2 Tablespoons unsalted butter
- 1 cup grated Meunster cheese
- 1 cup grated Swiss cheese
- 1 cup grated Mozzarella cheese
- 3 Tablespoons gf flour
- 1/4 lb. sliced gf ham
- 3 large eggs
- Pinch of freshly grated nutmeg
- 1/4 teaspoon freshly ground black pepper
- 1 cup sour cream
- 3/4 cup heavy cream
Tools/Equipment to have on hand:
- Chefs Knife
- 9-inch pie dish
- 10-inch skillet
The key to a crust-less quiche, in my opinion
is the layering of ingredients. Usually my quiche does contain
some cheese (in this case we have three cheeses to work with)
but the key is to toss the cheese with a small amount of flour,
place this mixture in the bottom of the pie pan and then layer
on the prepared vegetables and/or meat and then top with the
egg custard mixture. By combining the cheese with the gf flour
it creates a sort of pseudo crust and it is delicious!
So that said, lets get started:
|Step 1: Prepare
the pie dish by lightly greasing it with olive oil or
unsalted butter. Set aside. Preheat the oven to 350°F.
2: Prepare the vegetables. In this case we are using
leeks and mushrooms for our vegetable. Always choose
the freshest vegetables available and if at all possible
look for organic they not only are better for
you but they taste better! When working with leeks you
want to use the white and tender green part only. As
you move up the stalk, the dark green parts are rather
bitter. Leeks tend to have a lot of dirt within them
so it is important to thoroughly wash them. Cut the
leek in half lengthwise and then cut into _ inch slices
crosswise. Place the leeks into a bowl of cold water
and agitate the bowl to release the dirt particles.
Drain and again thoroughly rinse under running water.
Drain again and pat dry with paper towels.
Melt the butter in a 10 inch skillet
over medium low heat. Add the leeks and cook, stirring
occasionally, until very tender, about 8 minutes. Add
the mushrooms and cook, until tender, about 2-3 more
minutes. When vegetables are cooked through, remove
from heat and let cool briefly.
Step 3: Place all of the grated
cheese in a large bowl and toss with 3 tablespoons gluten-free
flour. Pour the grated cheese mixture into the prepared
pie dish and spread to evenly cover the bottom. Place
the sliced ham over the top.
|Step 4: Spread the
cooked vegetables over the top of the ham in the pie dish.
|Step 5: Prepare
the egg custard. Whisk together the eggs, nutmeg and pepper
until well combined. In a separate bowl, whisk together
the sour cream and cream. Pour the cream mixture into
the eggs and whisk until just combined.
|Step 6: Carefully
pour half the custard over the pie filling, gently spreading
it over the top to disperse it evenly. Slowly add the
remaining custard in the same manner.
|Step 7: Cover the
pie loosely with foil. Bake until the center of the filling
is puffed and set (center will be slightly wobbly but
not liquid), about 1-1/4 to 1-1/2 hours. Check the quiche
at about 1-1/4 hours, if the top is not browning, then
remove the foil for the last few minutes of cooking time,
but watch it carefully so it doesnt burn.
|Step 8: Cool on
a wire rack for at least 20 minutes before serving (filling
will continue to set as it cools). Serve warm or at room
I hope you can see how easy it would be
to simply change the vegetables or the meat to make your own
unique and delicious quiche. The steps remain the same, the
ingredients just change!