I used these great gluten free pre-made pie crusts to simplify the process. I got them at Whole Foods. They are made with brown rice flour and have zero grams of sugar per serving. Whole Foods also makes their own brand of GF pie crust, if you're interested.
INGREDIENTS:
- 1 gluten free, ready-made pie crust
- 1 extra large organic leek
- 6 cloves garlic, peeled
- 2 T unsalted (cultured, organic) butter
- 1 1/4c shredded (organic) pepperjack cheese
- 1 T amaranth flour (or your other GF favorite)
- 4 (omega-enriched) eggs
- 1 2/3 c plain kefir (*or your heavy dairy of choice, it should not be fat free. I incorporated some organic evaporated milk I had left over from making pumpkin pies)
- freshly ground pepper
DIRECTIONS:
-Melt butter in fry pan and saute chopped leek and garlic until it begins to brown slightly
-Evenly spread into pie crust
-Toss flour into shredded cheese
-Add cheese into pie crust, on top of leeks and garlic
-In a bowl, whisk eggs and kefir well
-Pour into pie crust
-Top with freshly ground pepper
-Place in oven, preheated to 445, for 15 minutes
-Reduce oven heat to 340
-Bake an additional 30 minutes
-Allow to cool slightly on cooling rack
Makes one 9-inch quiche. Serves 6 generously.
It must be the garlic, but these smell AMAZING. Gave my whole home a great, savory aroma. Taste great, too! Very simple recipe for a nice brunch.
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