Leekandapplebakecrustlessquiche Recipes

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CRUSTLESS LEEK QUICHE



Crustless Leek Quiche image

Provided by Alex Guarnaschelli

Time 1h15m

Yield Makes one 9-inch tart

Number Of Ingredients 10

1 tablespoon unsalted butter, plus 1 tablespoon for greasing the pan
4 leeks, upper (dark) green part removed, split lengthwise, halved again lengthwise and then cut into 2-inch strips, carefully washed and drained
Kosher salt and freshly ground white pepper
4 eggs
4 ounces fresh goat cheese, cut into slices
1 cup heavy cream
1/2 cup milk
A few drops hot sauce (recommended: Tabasco)
A few drops Worcestershire sauce
8 ounces Brie cheese, cut into 8 even slices, rind trimmed

Steps:

  • Preheat the oven to 400 degrees F.
  • In a medium skillet, melt 1 tablespoon butter. When the butter starts to froth and brown slightly on the edges of the pan, shut off the heat and add the leeks. Turn the heat back to medium and season the leeks with salt and pepper. Stir to blend. Cook for 2 to 3 minutes until the leeks become only slightly tender. Transfer the leeks to a baking sheet and place the sheet in the refrigerator.
  • Crack the eggs into a medium bowl. Whisk the eggs to break them up. Add the slices of goat cheese and season with salt and pepper. Use a whisk to break up the goat cheese and blend it with the eggs. When it is fairly smooth, whisk in the cream, milk, hot sauce, and Worcestershire.
  • Grease the bottom and sides of the baking dish with the remaining 1 tablespoon butter and fill with the quiche batter.
  • Place the dish in the center of the oven and bake for about 20 minutes. Open the oven door and gently layer the Brie slices on top of the quiche. Close the oven and bake for an additional 10 to 15 minutes until the top is slightly brown. Allow to cool for 20 to 30 minutes before cutting.

CRUSTLESS LEEK, BACON & CHEESE QUICHE



Crustless Leek, Bacon & Cheese Quiche image

Tried a leek quiche at a friends house, and even though my partner doesn't like leeks, he like that one. This is my version as I didn't want to ask for the recipe, but I reckon this one beats it hands down anyway :) Also, had to remove crust as doing a carb-reduced diet.

Provided by KiwiWorkingMum

Categories     Breakfast

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 12

1 large leek (white and green parts)
3 slices smoked bacon
7 eggs
2 tablespoons Dijon mustard
1/2 cup milk
2 tablespoons cream
2 tablespoons flour
1 cup tasty cheese
1/2 cup tasty cheese (additional)
20 g butter
salt
pepper

Steps:

  • Turn on oven to 180°C to let oven come up to temperature.
  • Slice leeks finely. Slice bacon into strips, and again into pieces. Grate cheese.
  • Fry bacon with a little butter, then add leek and fry until soft. Remove from heat and set aside.
  • In a bowl, break all eggs. Whisk and add dijon mustard. Continue whisking.
  • In a shaker, add milk, cream and flour. Shake to mix, then add to egg mix whilst continuing to whisk. Season with salt & pepper.
  • Add first measure of cheese and mix well with egg mixture.
  • Assemble leeks and bacon in quiche dish (26cm), add egg mixture and use hand to mix all together.
  • Add remaining grated cheese to top of mixture and sprinkle with paprika (optional).
  • Bake for 20-25 minutes at 180°C, or until center is set.

Nutrition Facts : Calories 470.4, Fat 35.4, SaturatedFat 18.7, Cholesterol 452, Sodium 703.1, Carbohydrate 9.8, Fiber 0.8, Sugar 2, Protein 27.8

CRUSTLESS LEEK & GRUYERE QUICHE



Crustless Leek & Gruyere Quiche image

Make and share this Crustless Leek & Gruyere Quiche recipe from Food.com.

Provided by Meredith .F

Categories     Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb leek (about 3 med)
1 tablespoon olive oil
6 eggs, large
2 1/2 cups whole milk
1 tablespoon cornstarch
1 cup gruyere cheese, shredded (approx 4 oz)
salt & pepper

Steps:

  • Preheat oven to 350 degrees. Grease 9 1/2 inch deep dish pie plate. Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4 inch wide slices. Rinse leeks in large bowl of water, swishing to remove sand. Transfer leeks to colander and drain. Repeat until all sand is removed.
  • In a 12 inch skillet, heat oil on med for 1 minute Add leeks and 1/4 tsp salt; cook 12-14 min or until tender & brown, stirring frequently. Transfer leeks to prepared quiche dish.
  • Meanwhile, in bowl, with wire whisk, beat eggs, milk, cornstarch, 1/4 tsp salt & 1/4 tsp black pepper until well blended.
  • Pour egg mixture over leeks in dish. Sprinkle with gruyere. Bake 30-35 minute Cool on wire rack for 5 minute.

Nutrition Facts : Calories 280, Fat 16.6, SaturatedFat 7.2, Cholesterol 241.5, Sodium 186.4, Carbohydrate 17, Fiber 1.4, Sugar 8.8, Protein 16.1

CRUSTLESS LEEK QUICHE



Crustless Leek Quiche image

Make and share this Crustless Leek Quiche recipe from Food.com.

Provided by DrGaellon

Categories     Breakfast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

4 large leeks
2 tablespoons butter
coarse salt
ground black pepper
8 eggs
2 cups milk
1 cup heavy cream
8 ounces goat cheese, crumbled
1/4 teaspoon Worcestershire sauce
6 drops Tabasco sauce
8 ounces brie cheese, sliced

Steps:

  • Trim off root end of leeks. Cut off all but 1" of the dark green leaves and discard. Cut leeks in quarters lengthwise, then cut in 1 1/2" pieces. Put leeks in a large bowl of water to wash off grit. Change water and rinse again until clean. Drain and pat dry.
  • Melt butter in a skillet. When foam subsides and butter is just beginning to brown, add leeks. Season with salt and pepper, and saute 2 minutes until tender. Transfer to a sheet pan and refrigerate 10 minutes until cool.
  • Crack 8 eggs into a bowl and beat lightly. Add milk, cream and goat cheese, and whisk together. Add worcestershire and tabasco.
  • Grease a pie dish with butter. Place leeks in bottom of dish. Pour custard base over leeks. Place pie dish on a baking sheet. Place in preheated 400°F oven for 15 minutes.
  • Lay sliced brie over top of dish. Return to oven for another 10 minutes. Cool 3 minutes before slicing and serving.

Nutrition Facts : Calories 465.8, Fat 37.5, SaturatedFat 22.4, Cholesterol 319.2, Sodium 468.5, Carbohydrate 11.2, Fiber 0.8, Sugar 3, Protein 21.6

CRUSTLESS QUICHE



Crustless Quiche image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon unsalted butter, plus 1 tablespoon for greasing the pan
4 leeks, upper (dark) green part removed, split lengthwise, halved again lengthwise and cut into 2-inch strips. Wash and drain the strips carefully
Kosher salt
Freshly ground white pepper
8 eggs
8 ounces fresh goat cheese, cut into slices
1 cup heavy cream
2 cups milk
Hot sauce, few drops
Worcestershire, few drops
8 ounces Brie cheese, cut into 8 even slices, rind trimmed

Steps:

  • Preheat the oven to 400 degrees F.
  • In a medium skillet, melt 1 tablespoon of butter over medium heat. When the butter starts to froth and brown slightly on the edges, shut off the heat and add the leeks. Turn the heat back to medium and season the leeks with salt and pepper. Stir to blend. Cook for 2 to 3 minutes until the leeks become only slightly tender. Transfer the leeks to a baking sheet and place the sheet in the refrigerator to cool.
  • Crack the eggs into a medium bowl. Whisk the eggs to break them up. Add the slices of goat cheese and season with salt and pepper, to taste. Use a whisk to break up the goat cheese and blend it with the eggs. When it is fairly smooth, whisk in the cream, milk, hot sauce and Worcestershire.
  • The test: It's a lot harder to check the seasoning of an uncooked quiche batter. If desired, heat a pan, add a touch of butter and cook a tiny bit of the batter for 1 minute. Taste and adjust seasoning of batter, if needed.
  • Grease the bottom and sides of a 9-inch baking dish with the remaining tablespoon of butter and fill with the cooled leeks and top with batter. Place the dish in the center of the oven and bake for about 20 minutes. Open the oven door and gently layer the Brie slices on top of the quiche. Close the oven and bake for an additional 10 to 15 minutes until the top is slightly brown and bubbly.

CRUSTLESS LEEK, GREENS, AND HERB QUICHE



Crustless Leek, Greens, and Herb Quiche image

You could make this for dinner with your favorite greens, then have some for lunch the next day with a salad! A wonderful French creation adapted from Vegetarian Times magazine.

Provided by Sharon123

Categories     Greens

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons fine dry breadcrumbs
2 small leeks, white and green parts halved and sliced 1/2-inch thick
2 cups greens (Swiss chard, kale, collard greens, mustard greens, or your choice)
4 egg whites
3 whole eggs, beaten
1/4 cup soymilk (or use regular milk or rice milk)
1/8 teaspoon nutmeg
1 tablespoon chopped fresh tarragon
1 teaspoon chopped fresh basil
2 ounces soft fresh goat cheese

Steps:

  • Preheat oven to 425*F.
  • Coat the bottom and sides of a 9" glass pie dish with olive oil and cooking spray. Scatter the breadcrumbs over the bottom of the dish.
  • Bring 4 cups of salted water to a boil in a large pot. Add the leeks; boil 3 minutes.
  • Remove pot from heat and add the greens. Let stand 30-40 seconds, or until greens are wilted. Drain, rinse with cold water and drain again, squeezing out the excess water with your hands. Set aside.
  • Whisk egg whites until frothy. Whisk in eggs, then milk and nutmeg; season with salt and pepper., if using. Whisk in tarragon and basil.
  • Sprinkle the leeks and greens over the breadcrumbs in the prepared pie dish.
  • Dot cheese on top. Pour egg mixture into pie pan.
  • Bake 20-25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving. Enjoy!

Nutrition Facts : Calories 177.4, Fat 7.7, SaturatedFat 3.4, Cholesterol 165.2, Sodium 229.4, Carbohydrate 13.5, Fiber 1.4, Sugar 2.9, Protein 13.5

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