Asparagus Leek Quiche with Potato Crust
 
Prep time
Cook time
Total time
 
Wow your guests or family with this brunch-worthy gorgeous and delicious Spring quiche! The potato crust adds a depth of flavor that is unreal and is naturally gluten-free and grain-free.No one has to know how easy it is to make!
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Recipe type: Breakfast, Brunch, Lunch, Dinner
Cuisine: Gluten-Free, Grain-Free, Vegetarian
Serves: 8 slices
Ingredients
  • 1-2 tablespoons olive oil, divided
  • 2 cups asparagus, tough ends removed, cut into 1 - 2 inch pieces (it's a about ⅔ of a bunch of asparagus)
  • 2 cups leeks, sliced thin (about 2 leeks, white part and light green parts only)
  • ½ teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 6 eggs
  • ¼ teaspoon nutmeg
  • 1 cup shredded Gruyere Swiss cheese (feel free to make it a heaping cup) (Gruyere is an aged Swiss cheese that adds a great flavor)
  • ⅔ cup half and half
  • 1 cup milk (we've used both 2% and whole milk)
  • 1 heaping tablespoon chives, chopped
  • 1 tablespoon fresh thyme,
  • 2 potatoes
  • olive oil
Instructions
Prepare the potato crust
  1. Preheat oven to 425 degrees F.
  2. Peel potatoes and slice into ¼ inch or or thinner rounds. The thicker your rounds, the more you'll taste the potato (almost like a Spanish omelette)
  3. Lightly oil the pie pan, then place the potatoes in the pie dish overlapping some so that it "fits' the bottom of the pan and place some of the small rounds along the edges. Don't worry if they're not "perfect" --you can move them around after baking if you need to.
  4. Place potato crust in the oven and bake 20-25 minutes or potatoes are cooked through and starting to brown around the edges.
  5. Set aside.
  6. Reduce oven temperature to 400 degrees.
While potato crust bakes, prepare the filling
  1. In a large saute pan, heat 1-2 tablespoons of olive oil or enough to coat the bottom of the pan over medium heat. When oil of hot (shimmering but not burning), add the leaks and asparagus, season with ¼ teaspoon salt and ¼ teaspoon pepper, and saute 5-7 minutes or until asparagus are bright green and tender - crisp.
  2. In a large mixing bowl, whisk together eggs, half and half, milk, ¼ teaspoon salt, ¼ teaspoon pepper, nutmeg, chives and thyme.
  3. Place sauteed asparagus leeks mixture on top of the cooked potato crust. Top with Gruyere
  4. Pour egg mixture on top of it all.
  5. Top with extra asparagus, leeks and thyme to decorate if desired.
  6. Bake in a 400 degree preheated oven for 35-45 minutes or until quiche is set in the center, and a knife or toothpick comes out clean. It will puff up and brown a bit. As with all gluten free baking, if the center isn't cooking but the top is browning too much for you, cover loosely with foil and continue baking.
  7. Let sit for 10-15 minutes before serving.
  8. Enjoy!
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/asparagus-leek-quiche-with-roasted-potato-crust/