I had some leeks in the frig that were crying out, “Use me before I go bad.” You can make this gluten free quiche with crust. However, if you are watching your carbs, skip the crust and just oil the pie dish and bake the filling. The cream, bacon and cheese are low in carbs. The filling is incredibly moist and flavorful. Enjoy!
A delicious and moist gluten free quiche with cheese, bacon and leeks. Leeks are less sharp than onion yet provide ample flavor.
Ingredients:
Instructions:
Tips
Cream Substitutes: If using whole milk, substitute the cream in equal amounts.
If using 1% or 2% milk, add 1 egg yolk.
If using non-fat milk, substitute cream with 2 egg yolks.
Higher fat dairy is recommended as it prevent curdling. When using milk with less fat, it is best to cook on a lower heat for longer periods or until puffy and set.
**You may be able to find pre-shredded 4-cheese in a package in your local grocery store. I did.
Variations:
Omit the crust and oil the pie pan.
For a heartier quiche, add 1 cup cooked and shredded hash browns to the custard.
*****Allergens will vary depending upon the crust, if any, and brand of bacon you use.
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Love to cook, love to experiment, love to eat. Gluten free of course ! Thanks for website like this, I have learned so much in a short 8 months.