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Photo: Oxmoor House

Leek and Smoked Gruyère Mini Quiches

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.

Cooking Light JULY 2014

  • Yield: Serves 24 (serving size: 1 quiche)
  • Hands-on:34 Minutes
  • Total:1 Hour, 1 Minute

Ingredients

  • Crust:
  • 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
  • Filling:
  • 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)

Preparation

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.

 

Nutritional Information

Amount per serving
  • Calories: 59
  • Fat: 3g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.9g
  • Carbohydrate: 6.2g
  • Fiber: 0.3g
  • Cholesterol: 29mg
  • Iron: 0.4mg
  • Sodium: 95mg
  • Calcium: 35mg
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Leek and Smoked Gruyère Mini Quiches recipe

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