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.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Oxmoor House

Recipe Summary

hands-on:
34 mins
total:
1 hr 1 min
Yield:
Serves 24 (serving size: 1 quiche)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Source

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

Nutrition Facts

59 calories; fat 3g; saturated fat 1.7g; mono fat 0.7g; poly fat 0.2g; protein 1.9g; carbohydrates 6.2g; fiber 0.3g; cholesterol 29mg; iron 0.4mg; sodium 95mg; calcium 35mg.
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