Monday, 21 October 2013

Gluten Free Potato Leek Quiche


My wonderful husband started a new job this year. He seemed to have lost a bit of his passion for cooking, and it was something he felt like he was giving more of himself to than getting in return. With this new job however, it has reignited the love he had for creating in the kitchen.

I am very glad that he has rediscovered what makes him happy, and I am also very happy that he has done so in such a great place to cook. His chef is a true back to nature chef, who forages, hunts, grows his own produce. It's nice to see that some people have maintained the natural way of procuring food as apposed to the processed bought in products that a lot of chains and inexperienced restaurant cooks seem to favour.

DH comes home at the end of each day with a sense of pride and contentedness. He is also really embracing the waste-not want-not mentality, and a more simplistic adaptation to food. So when he came home recently with a couple dozen farm fresh eggs from his chefs chickens, I was pumped and wanted to do justice to them in a dish that would showcase them as well as display that with inexpensive ingredients and little effort, you can make something with delicious simplicity.




Potato Leak Quiche

Ingredients:

  • 2 cups grated potatoes
  • 1 T melted coconut oil or ghee (plus some for cooking leaks)
  • 1/2 cup sliced leaks
  • 3 eggs
  • 1.5 cups full fat coconut milk
  • 1 T nutritional yeast (optional)
  • salt and pepper to taste
Method:


  1. Preheat oven to 425°F
  2. Toss ghee or coconut oil and a pinch of salt around potatoes and press into a 9" or 10" pie plate
  3. Bake potatoes for 20 mins or until browned and crispy
  4. In the meantime, cook leeks in ghee until tender, a slight browning is fine. Season while cooking.
  5. Mix eggs and coconut milk very well. Season with salt and pepper.
  6. Evenly sprinkle leeks into pie crust after it is cooked.
  7. Lower oven temp to 375°F and place pie plate on pulled out rack.
  8. Carefully pour egg mixture into crust, almost to the top
  9. slide rack back into oven and cook for about 30 mins or until no longer liquid, but the centre still has a bit of a "jiggle" to it.
  10. Remove from oven and let cool for 15 minutes.
  11. Serve immediately or store in fridge and heat in a moderate oven to serve later.

This dish is rustic, easy, and versatile. Feel free to add any of your favourite ingredients, like crispy bacon, sautéed mushrooms, wilted spinach, anything you can think up, you can add. 



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