Looking for a delicious, low-carb quiche that is easy to make? Try this Crustless Leek and Goat Cheese Quiche made with a rich egg custard, sautéed leeks and goat cheese. Whether you're planning a weekend brunch, a light lunch, or a savory dinner, this recipe is a versatile and satisfying option.
Quiche, a beloved classic in French cuisine, has been adapted and reimagined in countless ways over the years. While traditional quiches feature a buttery pastry crust, this Crustless Leek and Goat Cheese Quiche offers a lighter alternative without compromising on taste. It's perfect for those following a low-carb or gluten-free lifestyle, as well as anyone simply looking to enjoy a wholesome and flavorful dish.
This tasty quiche is very easy to make. Simply spray the inside of a glass pie pan with cooking spray and build the quiche directly in the pie pan. The egg custard will form a very thin golden-brown crust on its own that does not stick to the pan. That's all there is to it.
Let's dive into the recipe and discover how to create this wonderful quiche in the comfort of your own kitchen.
Crustless Leek and Goat Cheese Quiche goes great with homemade applewood smoked bacon, Canadian bacon or breakfast sausage.
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Ingredients
- Butter
- Leeks
- Gruyere cheese
- Goat cheese
- Chives
- Heavy cream
- Nutmeg
- Kosher salt
- Black pepper
See recipe card for quantities.
Instructions
Melt the butter in a large skillet over medium-low heat and sauté the leeks until softened, about 10 minutes.
Add a layer of sautéed leeks to a prepared glass pie pan.
Place a layer of cheese on top of the leeks. Repeat with two more layers of leeks and cheese.
Add a final layer of leeks, a layer of chopped chives and top with crumbled goat cheese.
In a large bowl, mix the eggs, cream, nutmeg, salt and pepper. Pour egg mixture over the leeks and cheese and bake at 375°F until puffy and golden brown, about 35 minutes.
Substitutions
Gruyere cheese can be hard to find but Swiss cheese is a wonderful substitute. Just grate blocks of cheese or cut slices into strips.
Variations
Quiche is very versatile and can be easily modified to accommodate what you have on hand. Some variations to try are:
- Mushrooms - Try adding ½ cup of sautéed mushrooms to the layers of leeks.
- Bacon - A couple of strips of cooked and crumbled applewood smoked bacon will add a ton of flavor.
- Pancetta - Rather than bacon, try using thick cut pancetta. Just cut into ¼" pieces and fry them first.
Equipment
This dish works better in a glass pie pan than a metal pie pan. Metal tends to get hotter faster which will make the thin crust that forms darker and more difficult to get out of the pan.
Storage
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Alternatively, just place a piece of foil over the glass pie pan and refrigerate it as is. Reheat pieces of quiche in an oven at 275°F for about 8 minutes or until warm inside.
Top Tip
Make sure the center of the Crustless Quiche with Leeks and Goat Cheese "sets" before taking it out of the oven. Using oven mitts, jiggle the pie dish side to side. If the center wiggles, it needs a few more minutes.
Final Thoughts
This Crustless Leek and Goat Cheese Quiche is an example of simplicity in cooking. With just a handful of ingredients, you can create a dish that is both elegant and satisfying. Enjoy the subtle sweetness of the leeks, the creamy texture of the goat cheese, and the richness of the egg custard in every bite of this delectable quiche. Whether you're cooking for yourself or entertaining guests, this recipe is sure to become a favorite. Enjoy!
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Crustless Leek and Goat Cheese Quiche Recipe
Ingredients
Method
- Preheat the oven to 375°F.
- Remove the root end of each leek. Cut the leek where the white section meets pale green. Slice the white section lengthwise into quarters. Then slice the quarters in ⅛" pieces.
- In a large, heavy skillet, over medium-low heat, melt the butter. Add the leeks and cook until softened, about 10 minutes. Keep the heat low to prevent the leeks from burning. Season with salt and pepper and then set aside to cool.
- In a large bowl, whisk together the eggs. Add the cream, nutmeg, salt and pepper. Stir to combine.
- Prepare a 10-inch glass pie pan with cooking spray. Add a layer of leeks onto the bottom of the pie pan. Then sprinkle one-third of the cheese over the leeks. Repeat with two more layers. Top with more leeks, goat cheese and chives. Pour in the egg mixture.
- Bake on the center rack for 35 minutes, or until puffed up and golden brown. Test for doneness by gently wiggling the pie plate while still in the even. If the center is set, it's done. If it jiggles, cook another two minutes an try again.
- Remove the quiche from the oven and let stand for 10 minutes. Run a sharp knife around the outside of the pan. Then slice and serve hot or at room temperature.
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