Try this QUICHE WITH LEEKS, THYME AND GOAT CHEESE recipe, or contribute your own.

Suggest a better description

Source: http://www.naturalgirlmodernworld.com/home/quiche-

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

INGREDIENTS
Gluten free savory crust:
1/2 cup sunflower seeds (raw ; no shell)
1 cup oats
1/2 teaspoon salt
3 tablespoons chilled butter (or coconut oil)*
2 1/2 - 3 tablespoons ice cold water
Leek thyme & cheese filling:
1 tablespoon butter (or coconut oil)
2 leeks, white and light green parts only (~2 1/2 -
2 large cloves of garlic ; minced
2 cups spinach
4 large eggs
2/3 cup non-dairy milk***
2 1/2 teaspoons fresh thyme ; leaves picked
Pinch of nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
3 oz / 85 g goat cheese (~6 tablespoons)

Recipe

INSTRUCTIONS

In a frying pan, toast sunflower seeds over medium heat for 5 minutes. Stir regularly to prevent burning. When seeds are fragrant and slightly toasted, remove from heat.

In a food processor, blend oats until the texture of coarse sand. Add sunflower seeds and salt and blend until the seeds are also a crumb-like texture. This should only take 30 seconds - 1 minute. Over-blend and you'll start to make nut butter, so don't do that! Add the chilled butter / coconut oil and pulse until well incorporated.

Empty the mixture into a bowl. Using your hands, mix in the ice cold water until a ball of dough forms. This dough will feel quite sticky. This is normal. Wrap dough in plastic wrap and place into the back of your freezer for ~15 minutes.

While the dough chills, preheat oven to 375°F. Heat a frying pan over medium heat. Once hot, add butter, leeks and garlic. Saute for 5 minutes, until soft. Add spinach and stir until wilted. Remove from heat.

Remove dough from freezer and press it into prepared ~9" pie shell. Aim for an even distribution of dough throughout the pan, pressing the dough together firmly to create a solid base. Using a fork, prick the bottom of the crust thoroughly to allow air to escape when baking. Aim to prick the crust ~15 times with even coverage across the crust. Bake in the oven for 12-15 minutes. Set aside once baked. Reduce oven temperature to 350°F.

In a bowl, whisk together eggs, milk, thyme, nutmeg, salt and pepper. Stir in the leek and spinach mixture. Add the crumbled goat cheese and stir until just combined. Pour egg mixture into the prepared shell. Bake for ~30-35 minutes, until the middle of the tart has set. Allow to cool before removing from pan.

Notes:

*If you use coconut oil, make sure it is very cold. Since coconut oil is usually stored at room temperature, place desired amount in the fridge (or freezer) before using.

**To prepare the leeks, slice off the dark green tops. Cut off the root end. Rinse thoroughly. Leeks often have dirt hiding underneath the layers, so sometimes it helps to slice the stalk lengthwise before rinsing.

***Use an unsweetened, unflavored non-dairy milk. You could also use regular milk.

To prevent your crust from sticking, I highly recommend using a non-stick tart pan with a removable bottom. If you don't have one, then cut out a circle of parchment paper to place on the bottom of the pan. You may want to grease the pan as well to help it pop out easily. My pan is very non-stick with a removable bottom, so I don't need to grease it.

NOTES

Alert editor

QUICHE WITH LEEKS, THYME AND GOAT CHEESE

INGREDIENTS 
  Gluten free savory crust: 
1/2 cup sunflower seeds (raw no shell)
1 cup oats 
1/2 teaspoon salt 
3 tablespoons chilled butter (or coconut oil)* 
2 1/2 - 3 tablespoons ice cold water 
  Leek thyme & cheese filling: 
1 tablespoon butter (or coconut oil) 
2  leeks, white and light green parts only (~2 1/2 -  
2 large cloves of garlic minced
2 cups spinach 
4 large eggs 
2/3 cup non-dairy milk*** 
2 1/2 teaspoons fresh thyme leaves picked
  Pinch of nutmeg 
1/4 teaspoon salt 
1/4 teaspoon pepper 
3 oz / 85 g goat cheese (~6 tablespoons)

In a frying pan, toast sunflower seeds over medium heat for 5 minutes. Stir regularly to prevent burning. When seeds are fragrant and slightly toasted, remove from heat.
In a food processor, blend oats until the texture of coarse sand. Add sunflower seeds and salt and blend until the seeds are also a crumb-like texture. This should only take 30 seconds - 1 minute. Over-blend and you'll start to make nut butter, so don't do that! Add the chilled butter / coconut oil and pulse until well incorporated.
Empty the mixture into a bowl. Using your hands, mix in the ice cold water until a ball of dough forms. This dough will feel quite sticky. This is normal. Wrap dough in plastic wrap and place into the back of your freezer for ~15 minutes.
While the dough chills, preheat oven to 375°F. Heat a frying pan over medium heat. Once hot, add butter, leeks and garlic. Saute for 5 minutes, until soft. Add spinach and stir until wilted. Remove from heat.
Remove dough from freezer and press it into prepared ~9" pie shell. Aim for an even distribution of dough throughout the pan, pressing the dough together firmly to create a solid base. Using a fork, prick the bottom of the crust thoroughly to allow air to escape when baking. Aim to prick the crust ~15 times with even coverage across the crust. Bake in the oven for 12-15 minutes. Set aside once baked. Reduce oven temperature to 350°F.
In a bowl, whisk together eggs, milk, thyme, nutmeg, salt and pepper. Stir in the leek and spinach mixture. Add the crumbled goat cheese and stir until just combined. Pour egg mixture into the prepared shell. Bake for ~30-35 minutes, until the middle of the tart has set. Allow to cool before removing from pan.
Notes:
*If you use coconut oil, make sure it is very cold. Since coconut oil is usually stored at room temperature, place desired amount in the fridge (or freezer) before using.
**To prepare the leeks, slice off the dark green tops. Cut off the root end. Rinse thoroughly. Leeks often have dirt hiding underneath the layers, so sometimes it helps to slice the stalk lengthwise before rinsing.
***Use an unsweetened, unflavored non-dairy milk. You could also use regular milk.
To prevent your crust from sticking, I highly recommend using a non-stick tart pan with a removable bottom. If you don't have one, then cut out a circle of parchment paper to place on the bottom of the pan. You may want to grease the pan as well to help it pop out easily. My pan is very non-stick with a removable bottom, so I don't need to grease it.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Recipe (770g)
Recipe Makes: 1 Recipe

Calories: 1459
Calories from Fat: 499 (34%)

Amt Per Serving		% DV

	Total Fat 55.5g	74 %
	Saturated Fat 15.2g	76 %
	Monounsaturated Fat 20.1g
	Polyunsanturated Fat 11.2g
Cholesterol 1692mg		521 %
Sodium 612.1mg		21 %
Potassium 1841.7mg		48 %
Total Carbohydrate 154.2g		45 %
	Dietary Fiber 25.3g	101 %
	Sugars, other 128.9g
Protein 90g		129 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1459

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe