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Bacon & Leek Quiche
Cummulative Rating
Servings
Makes 1 9-inch quiche.
Difficulty
Easy |
Ingredients
4 slices thick bacon, cut into 1/3" dice
1 medium leek, white and tender green, sliced crosswise 1/8" thick
1 cup cremini mushrooms, sliced
1 cup gruyere cheese, shredded
1 Tablespoon gf flour
Salt and freshly ground black pepper
4 large eggs
1-1/2 cups heavy cream
Dash of freshly grated nutmeg
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Directions
Preheat oven to 400 degrees F.
Butter a 10" glass pie pan or ceramic quiche pan.
Cook bacon in a medium skillet over medium-high heat until brown and crisp. Transfer to paper towels. Pour off all but 1 tablespoon of fat. Add leeks. Cook on medium-high, stirring occasionally, until barely soft. Add mushrooms and continue to cook for about 2-3 minutes.
Place bacon, leeks, and mushrooms in a bowl, season with salt and freshly ground black pepper.
Toss grated cheese with 1 tablespoon gf flour. Place cheese mixture in bottom of prepared quiche pan.
In a bowl, whisk eggs with cream until well combined. Add nutmeg. Stir in leek mixture until well combined.
Pour filling into quiche pan and bake until set, about 30 minutes or until a knife inserted in center comes out clean. Let rest 10 minutes before serving. |
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Tips
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We used The Gluten Free Pantry’s Country French Bread Mix flour for the gf flour in this recipe. To order please click the link below in the Recommended Tools section. |
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