Save to Pins A savory, gluten-free quiche featuring a crisp potato crust, creamy leeks, and tangy goat cheese—perfect for brunch or a light dinner.
This quiche has become a family favorite, especially for weekend brunches—everyone appreciates the creamy filling with the crispy potato base.
Ingredients
- Potato Crust: 500 g (about 1 lb) Yukon Gold or Russet potatoes peeled, 2 tbsp unsalted butter melted, 1/2 tsp salt, 1/4 tsp freshly ground black pepper
- Filling: 2 medium leeks white and light green parts only cleaned and thinly sliced, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, 4 large eggs, 200 ml (3/4 cup + 2 tbsp) whole milk, 100 ml (1/3 cup + 1 tbsp) heavy cream, 120 g (4 oz) fresh goat cheese crumbled, 2 tbsp chopped fresh chives (optional)
Instructions
- Step 1:
- Preheat the oven to 200°C (400°F). Grease a 23 cm (9-inch) pie dish or tart pan.
- Step 2:
- Grate the potatoes using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
- Step 3:
- In a bowl toss the grated potatoes with melted butter salt and pepper.
- Step 4:
- Press the potato mixture evenly into the bottom and up the sides of the prepared dish to form a crust. Bake for 20 minutes then remove from the oven.
- Step 5:
- While the crust bakes heat olive oil in a skillet over medium heat. Add the leeks salt and pepper cook for 8–10 minutes stirring often until soft and translucent but not browned. Remove from heat and let cool slightly.
- Step 6:
- In a large bowl whisk together the eggs milk and cream.
- Step 7:
- Scatter the cooked leeks evenly over the pre-baked potato crust. Sprinkle with crumbled goat cheese and chives (if using).
- Step 8:
- Pour the egg mixture over the filling.
- Step 9:
- Reduce oven temperature to 180°C (350°F). Bake the quiche for 30–35 minutes or until the center is set and the top is lightly golden.
- Step 10:
- Let cool for 10 minutes before slicing. Serve warm or at room temperature.
Save to Pins This dish is perfect for sharing with family on weekend mornings and has become a beloved tradition in our household.
Notes
For extra flavor add a handful of sautéed mushrooms or baby spinach to the filling. Substitute feta for goat cheese if preferred. Serve with a crisp green salad and a dry white wine like Sauvignon Blanc.
Required Tools
23 cm (9-inch) pie dish or tart pan Box grater Mixing bowls Skillet Whisk Kitchen towel
Nutritional Information
Calories 260 Total Fat 16 g Carbohydrates 18 g Protein 10 g per serving
Save to Pins Enjoy this delicious gluten-free quiche warm or at room temperature for maximum flavor and texture.
Frequently Asked Questions
- → What potatoes work best for the crust?
Yukon Gold or Russet potatoes are ideal; their starch content helps create a crisp, sturdy crust.
- → How do you remove excess moisture from grated potatoes?
Place grated potatoes in a clean kitchen towel and squeeze firmly to extract as much moisture as possible, ensuring a crisp crust.
- → Can the goat cheese be substituted?
Yes, feta cheese can be used as an alternative for a similar tangy flavor profile.
- → How are the leeks prepared before baking?
The leeks are sautéed gently in olive oil with salt and pepper until soft and translucent, enhancing their natural sweetness.
- → Can additional vegetables be added to the filling?
Sautéed mushrooms or baby spinach can be mixed into the filling for extra flavor and nutrients.