For those of you still sorting through recipes to plan your Mother’s Day menu, I thought I’d share a quiche that has been a big hit at our house.
I actually started toying with this recipe back in January. My intention was to serve it as a meat-free, dairy-free option for Nate’s first birthday party. His party was in Ohio and we landed just 24 hours before the guests were scheduled to arrive. I barely had time to get the grocery shopping and the cupcakes baked. So, the quiche didn’t make it on the table. Thank goodness I had lots of help with the rest of the food from my sisters, aunt, and mom.
I’ve made this dish several times since. Like most quiches, you can make it the day before and serve it cold, at room temp, or warm. The pie crust can be mixed up and refrigerated for several days before baking. It’s an easy-peasy dish fancy enough for entertaining.
Some ideas for dishes you can serve with this quiche include:
- a green salad with Blueberry Pomegranate Vinaigrette
- Simple Berry Salad
- Lavender-Infused Lemonade
- Cucumber Basil Herbal Water
- Lemon-Blueberry Muffins
And, if you haven’t downloaded your FREE copy of A Gluten-Free Mother’s Day do it now! There are 8 recipes with menu suggestions, each developed by moms. For more details about the book, read this post.
A simple, versatile dish for entertaining as it can be made ahead of time. Can be served for breakfast, brunch, lunch, or dinner.
- 1 recipe gluten-free pie crust
- 2 tablespoons coconut oil
- 3 - 4 medium leeks, cleaned and sliced; about 2 cups
- 2 cloves garlic, grated on a microplane
- 1 medium red bell pepper, diced
- 1 tablespoon Dijon mustard
- 1 teaspoon dried marjoram
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 5 large eggs, preferably organic
- 1/2 cup unsweetened coconut milk, carton or canned
- 2 tablespoons nutritional yeast
- Prepare the crust according to the recipe instructions. Note: I used Butter-Flavored Spectrum Organic Shortening instead of butter. Chill at least 30 minutes, or up to three days.
- Let crust sit at room temperature for 20 - 30 minutes, or until it's soft enough to roll out but not so soft that it's difficult to work with.
- Preheat the oven to 425 degrees Fahrenheit.
- Roll dough out so that it's large enough to fit your tart pan. I used an 11.5 x 8-inch tart pan with a removable bottom.
- Transfer the dough to the tart pan and remove any excess so you have a nice, clean edge.
- Dock the pie dough; then cover with coffee filters or parchment paper and weight down with pie weights or beans.
- Bake for 10 minutes, then remove from oven. Carefully remove pie weights or beans, then remove coffee filters or parchment paper. Return to oven for 5 - 7 minutes, until the crust is light golden brown. Remove from oven and let cool. Reduce heat to 325 degrees Fahrenheit.
- Heat the coconut oil over medium-low heat. Add the sliced leeks and garlic and cook for five minutes. Add the sliced bell pepper and cook until tender. The leeks should be very soft.
- Stir in the Dijon mustard, marjoram, sea salt, and black pepper. Set aside to cool.
- In a medium bowl, whisk together the eggs and the milk. Whisk in the nutritional yeast.
- Add the cooled leek mixture to the eggs and mix well. Pour into prebaked pie crust.
- Put the tart pan on a baking sheet and bake for 45 - 55 minutes, until the eggs are set, the quiche is light golden brown, and a knife comes out clean when inserted in the center.
- Let cool for 15 - 20 minutes before removing from pan and serving.
- Store wrapped in the refrigerator.
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