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 I always thought that quiche was a dish invented by the French but apparently not.  The Germans have this claim to fame with their kuchen, meaning cake.  A savory egg custard tart which they used brioche rather than the traditional short pastry.

No matter really, as this recipe has it’s origin from a twenty year old Australian Womens Weekly cookbook.  Before the low fat madness hit we could eat cream and cheese without fear.  

Fast forward over those two decades when saturated fat was demonised and my favourite quiche was only made occasionally and then eaten with guilt. Well, that has changed now, hasn’t it?

Now the big issue is the pastry and all that wheaty flour.  But with thanks to Everyday Mavens paleo pastry and the addition of oregano a perfect tart based was found. So if you tolerate dairy then this lovely quiche is perfectly yummy eaten hot or cold. Without grains, without gluten and without guilt!

I’m sharing this recipe on Gluten Free Wednesdays and Gluten Free Fridays, two great recipe roundups. If you love this then make sure you sign-up so you receive each new recipe hot off the press!

 

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Get your pastry ingredients ready to go. 

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Mix dry

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Mix again 

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Wrap and cool

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Press, Bake and cool 

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Now get your Quiche ingredients ready to go, chop and fry your leek

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Whisk the eggs and cream, add the cheese and cooked leeks 

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Pour into the pastry case

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Add herbs and tomatoes

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Bake and Serve

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Leek & Tomato Quiche

  • Servings: 6
  • Difficulty: Easyish
  • Print

Oregano Pastry
1 1/3 c almond meal
1/3 c tapioca Flour
1 egg, free range
125g butter, cold and chopped into small peices
1/4 tsp salt
1- 2 tbsp fresh oregano, chopped

  • Preheat oven to 180C/350F.
  • Place the almond meal, tapioca flour & salt in a food processor and pulse to mix.
  • Add the rest of the ingredients and mix until combined. Depending on your kitchen temperature the mix will go into a ball or a thick paste. Wrap into cling film and place in the fridge for at least 30 minutes.
  • Using your fingers press pastry into a the dish and up the sides.
  • Cook for about 10 minutes or until the pastry is slightly coloured.
  • Cool then fill with the quiche filling.

Quiche Filling
1 leek, washed and sliced (include the green part, just wash any dirt off)
2 or 3 tomatoes, sliced
30g butter
4 eggs, free range
300ml cream
1/2c grated mozzarella cheese
1/3c grated parmesan cheese
3/4c fresh basil, chopped
1/2c fresh parsley, chopped
freshly ground salt and pepper

  • Melt butter in a pan and fry the leeks gently until tender, cool slightly.
  • Whisk eggs and cream.
  • Stir in the cheese and leek.
  • Pour into cooled cooked pastry case.
  • Sprinkle this with the parsley and basil.
  • Arrange the sliced tomatoes on top.
  • Season with salt and pepper.
  • Bake for 35 minutes or until firm on top.
  • Cool for at least 10 minutes to allow to set.