Crustless Leek & Gruyere Quiche – a delicious recipe with olive oil, eggs, milk, cornstarch, gruyere cheese, salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 350 degrees. Grease 9 1/2 inch deep dish pie plate. Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4 inch wide slices. Rinse leeks in large bowl of water, swishing to remove sand. Transfer leeks to colander and drain. Repeat until all sand is removed.
2
In a 12 inch skillet, heat oil on med for 1 minute Add leeks and 1/4 tsp salt; cook 12-14 min or until tender & brown, stirring frequently. Transfer leeks to prepared quiche dish.
3
Meanwhile, in bowl, with wire whisk, beat eggs, milk, cornstarch, 1/4 tsp salt & 1/4 tsp black pepper until well blended.
4
Pour egg mixture over leeks in dish. Sprinkle with gruyere. Bake 30-35 minute Cool on wire rack for 5 minute.
469
kcal
Calories
33
g
Fat
13
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 lb leek (about 3 med), 1 tablespoon olive oil, 6 eggs, large, 2 1/2 cups whole milk, and more.
Yes, Crustless Leek & Gruyere Quiche falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
