The Best Gluten-Free Leek Quiche (Dairy-Free Crust)

Gluten-Free Leek Quiche
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Cooking Method:
Courses: ,
Difficulty: Beginner
Servings: 7
Ingredients
    For the Gluten-Free & Dairy-Free Crust:
  • 100 g Sweet Cassava Starch (Polvilho Doce)
  • 100 g Rice Flour
  • 50 g Chickpea Flour
  • 50 g Cornstarch
  • 1 Large Egg (approx. 60 g)
  • 110 g Sunflower Oil
  • 50 g Ice-cold Water
  • 6 g Salt (or to taste)
    • For the Filling and Topping:
  • Olive Oil (as needed)
  • 1 ½ Leeks, chopped (approx. 140 g)
  • 4 Large Eggs (approx. 240 g)
  • 400 g Heavy Cream (or Brazilian-style creme de leite)
  • 80 g Parmesan Cheese, grated
  • 150 g Mozzarella Cheese, shredded (for the topping)
  • 4 g Salt (or to taste)
  • 1 pinch Sweet Paprika
  • 1 pinch Turmeric (Açafrão-da-terra)
  • 1 pinch Black Pepper
  • 1 pinch Freshly Ground Nutmeg
Instructions
    Prepare the Crust
  1. 1
    In a large mixing bowl, combine the dry ingredients: rice flour, sweet cassava starch, cornstarch, and chickpea flour. Mix well.
  2. 2
    Add the sunflower oil, one egg, and 6g of salt. Stir until combined.
  3. 3
    Gradually add the ice-cold water. Use your hands to mix until the dough is smooth and holds its shape (moldable).
  4. 4
    Press the dough into a 11-inch (28 cm) removable bottom tart pan. There is no need to grease the pan.
  5. 5
    Shape the dough evenly along the bottom and sides, then prick the bottom with a fork.
  6. 6
    Preheat your oven to 350°F (180°C). Blind bake the crust for approximately 8 minutes. Remove from the oven and set aside.
    7. Prepare the Leek Filling
  7. 7
    Briefly sauté the chopped leeks in a bit of olive oil until softened. Set aside.
  8. 8
    In a blender, combine 4 eggs, sweet paprika, turmeric, black pepper, and 4g of salt. Blend until smooth.
  9. 9
    Add the heavy cream and parmesan cheese. Blend again briefly and set aside.
    10. Assemble and Bake
  10. 10
    Spread the sautéed leeks evenly over the pre-baked crust.
  11. 11
    Pour the cream mixture over the leeks.
  12. 12
    Top with the shredded mozzarella cheese.
  13. 13
    Bake in the preheated oven at 350°F (180°C) for approximately 25 minutes, or until the top is lightly golden brown.
  14. 14

    Remove from the oven and let it cool slightly before slicing. Serve and enjoy!

     

    Watch the video for a step-by-step guide on this recipe for Gluten-Free Leek Quiche.
Note

1 - Oven Temperature: 180°C is approximately 350°F.

2 - Pan Size: This recipe uses a tart pan that is 11 inches (28 cm) in diameter and 1.2 inches (3 cm) high.

3 - Flavor Tip: If you prefer a milder leek flavor, you can reduce the amount of leeks to your liking.

4 - Variations: Feel free to experiment with other fillings, such as shredded chicken or sautéed mushrooms, following the same process.

5 - Measurement Note: For best results in gluten-free baking, we recommend using a kitchen scale for the gram measurements.

Check out more recipes.

Read it online: Vale do Sabor Recipes https://www.valedosabor.com/recipes/the-best-gluten-free-leek-quiche-dairy-free-crust/