Leek and Smoked Gruyère Mini Quiches

Photo: Oxmoor House
Individual, itty-bitty quiches are great for serving at a family brunch. While they may look cutesy, the complex flavors from the leek and applewood-smoked Gruyère ensure these pocket-sized egg parcels are tough enough for the grown-up's table.


Serves 24 (serving size: 1 quiche)
Total time: 1 Hour, 1 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 34 Minutes
Total: 1 Hour, 1 Minutes

Nutritional Information

Calories 59
Fat 3 g
Satfat 1.7 g
Monofat 0.7 g
Polyfat 0.2 g
Protein 1.9 g
Carbohydrate 6.2 g
Fiber 0.3 g
Cholesterol 29 mg
Iron 0.4 mg
Sodium 95 mg
Calcium 35 mg


1.5 ounces brown rice flour (about 1/3 cup)
1.4 ounces sweet white sorghum flour (about 1/3 cup)
1.4 ounces tapioca flour (about 1/3 cup)
1.3 ounces potato starch (about 1/4 cup)
1/4 teaspoon xanthan gum
1/4 teaspoon salt
3 tablespoons unsalted butter
1 tablespoon 1% low-fat milk
1 large egg
Brown rice flour, for dusting
Cooking spray
1 small leek
1 teaspoon thyme leaves
1/2 cup 1% low-fat milk
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 large eggs
2 ounces applewood-smoked Gruyère cheese, shredded (about 1/2 cup)
Freshly ground black pepper (optional)


1. Preheat oven to 350°.

2. To prepare crust, weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Place flours, potato starch, xanthan gum, and 1/4 teaspoon salt in a food processor; pulse 2 times or until blended. Add butter; process 30 seconds or until mixture resembles coarse meal. With processor on, slowly add 1 tablespoon milk and 1 egg through food chute; process until dough forms a ball.

3. Divide dough into 24 equal portions, shaping each into a ball. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion into a 2 1/2-inch circle on a surface lightly dusted with brown rice flour. Gently press dough circles into miniature muffin cups coated with cooking spray. Bake at 350° for 7 minutes or until very lightly browned. Remove from oven; cool on a wire rack.

4. To prepare filling, remove roots, outer leaves, and tops from leeks, leaving 2 inches of dark leaves. Cut leeks in half lengthwise; rinse with cold water. Cut each half crosswise into 1/4-inch-thick slices to measure 1/2 cup.

5. Heat a medium skillet over medium heat. Coat pan with cooking spray. Add leek and thyme; sauté 8 minutes or until tender and lightly browned. Cool.

6. Combine 1/2 cup milk and next 4 ingredients (through 2 eggs) in a medium bowl; stir with a whisk. Divide leek mixture and cheese evenly among crusts; spoon egg mixture over leeks and cheese. Sprinkle with freshly ground black pepper, if desired.

7. Place pans on a baking sheet. Bake at 350° for 20 minutes or until egg is set and crusts are lightly browned on edges. Cool 5 minutes in pan on a wire rack; remove from pan. Serve warm.


Robert Landolphi,

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook,

Cooking Light

July 2014
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