LEEK AND MUSHROOM QUICHE

Leeks are great in quiche. This is a tasty veggie-only quiche, however, feel free to add some chopped ham, if desired. Leeks are so good...sort of the sweeter and milder cousin of onions. They are great in soups too. I want to use them a bit more often, come to think of it. Next time I go grocery shopping, leeks are on the list!

Crust:

¹/₂cup almond flour (125 mL)

¹/₄ cup Gluten-Free Bake Mix 2, OR almond flour (60 mL)

3 tbsp butter, melted (45 mL)

Quiche Filling:

3 leeks, white part only, sliced diagonally

¹/₂cup water (125 mL)

3 tbsp butter (45 mL)

1 cup sliced mushrooms, (250 mL)

fresh, OR canned

1¹/₂tsp Worcestershire sauce (7 mL)

3 eggs

1¹/₂cups half and half, OR (375 mL)

half cream and half water

¹/₄ tsp salt (1 mL)

¹/₈tsp pepper (0.5 mL)

¹/₂cup shredded Swiss cheese, OR (125 mL)

cheese of choice

Crust: In medium bowl, combine almond flour, Gluten-Free Bake Mix 2 and melted butter. Bake in 350°F (180°C) oven 10 minutes. Allow to cool. Freeze half an hour.

Quiche Filling: Preheat oven to 375°F (190°C). In saucepan, in water with 2 tbsp (30 mL) butter, boil leeks until water has almost evaporated. Lower heat and stew gently 20 to 30 minutes until leeks are very tender.

To another saucepan add 1 tbsp (15 mL) butter and mushrooms with Worcestershire sauce. Cover and cook over medium heat 5 minutes. Uncover. Raise heat and boil until liquid evaporates and mushrooms are beginning to sauté in butter. Add cooked mushrooms to leeks.

In medium bowl, beat eggs, half and half, OR half cream and half water, salt and pepper together. Add to veggies and stir well. Pour over prepared crust. Sprinkle with cheese. Bake 25 to 30 minutes until puffed and browned.

Yield: 8 servings

1 serving

271.2 calories

8.9 g protein

22.4 g fat

2.3 g fiber

8.4 g net carbs