Crustless Leek and Goat Cheese Quiche Recipe
A delicious, low-carb quiche made with a rich egg custard, sautéed leeks and goat cheese. It's perfect for a weekend brunch, a light lunch, or a savory dinner.
Ingredients
- 3 leeks medium, white parts only
- 2 tablespoon unsalted butter
- 8 eggs large
- 1 cup heavy whipping cream
- Pinch nutmeg freshly grated
- ¼ teaspoon black pepper freshly ground
- ½ teaspoon kosher salt
- 6 oz gruyere cheese shredded
- 4 oz goat cheese
- 2 tablespoon chives fresh, chopped
Instructions
- 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.
Nutrition
Calories: 447kcalCarbohydrates: 8gProtein: 21gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 313mgSodium: 569mgPotassium: 232mgFiber: 1gSugar: 3gVitamin A: 2266IUVitamin C: 6mgCalcium: 401mgIron: 2mg
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