This gluten free quiche uses shredded potatoes for a crust. It is reminiscent of a potato leek soup and the crispy crust is a must try.
Dairy Potato Leek Quiche
Servings
Ingredients
- 2 medium Yukon Gold potatoes shredded
- 3 tablespoon oil
- salt and pepper
- 3 leeks cleaned and white and light green parts chopped
- 2 tablespoon butter
- 3 large eggs
- 1 cup cream
- 1/3 cup sour cream
- 1 1/2 cup shredded mozzarella
- salt and pepper to taste
Instructions
- Preheat the oven to 350. Combine the shredded potatoes with the oil and season with salt and pepper. Spray a 9 inch round quiche pan (I used Pyrex) heavily with cooking spray and press the filling along the bottom and up the sides until its covered. Bake for 15 minutes until the potatoes are just lightly golden. Saute the leek in the butter for about 10 minutes until translucent and cool for a few minutes. In a bowl mix together the cream, eggs, sour cream and ½ cup of the Mozzarella and season to taste with salt and pepper. Add the leeks and mix well. Pour the mixture into the crust and top with remaining Mozzarella. Bake for about 40 minutes until the center is set and the quiche is golden brown.
Thank you Tamar…I really don’t need all the fat and calories. I would be fine using skim milk if it’s all the same, but if there is an issue of consistency (thickness) or if it needs the fat, I can use low-fat or even whole milk. I can’t really enjoy my food if I feel guilty.
I am the same, I always try to go light and while if you make them side by side one with half and half and one with 2% you will notice the difference, if you don’t compare I usually find it is still really good and I would rather save my fat and calories for a piece of chocolate.
For something like this I like to use Half & Half (often I even lighten it with whole milk).
Maybe I am ignorant: I went to get the ingredients for this recipe and then got to the market, where there were I-don’t-know-how-many-kinds of cream. Heavy whipping cream, light whipping cream, coffee creamer, half-and-half, sour cream….what kind of cream do I need?! Help!