Buttered Leek Quiche
I think the real appeal with this Buttered Leek Quiche is that it is Paleo-friendly—meaning it’s grain and dairy free. The crust is creatively made from hash browns instead of pastry. Similarly, instead of using heavy cream in the eggs, coconut milk is used as a dairy-free alternative. This tasty quiche solves for common allergies and intolerances and it is also right in line with vegetarian and pescatarian profiles.
Here’s why you’ll like this recipe.
This Buttered Leek Quiche is an excellent choice for anyone looking to accommodate a variety of diets or who need something “safe” to serve for brunch. On the flip side (and how I’ve ended up serving it most), this quiche lends itself nicely to weekly meal prep. This recipe reheats well!
I also personally enjoy trying to use produce options that aren’t in the usual American Diet rotation. Leeks definitely fit that category, so recipes calling for them as a primary ingredient feel a bit special… even though it is essentially a large spring onion.
Tell us how it turned out for you.
Do you cook with leeks often? How did the hash brown crust work out for you? Did you happen to add anything else, such as bacon or mushrooms or fresh herbs? If so, would you recommend others try it? Weigh in below with a comment after you get a chance to make this quiche!
Equipment
Ingredients
The Crust
- 2 pounds shredded potatoes russets preferred
- 1 tbsp butter or ghee melted
- ½ tsp black pepper
- ½ tsp sea salt
For Quiche
- 8 eggs large
- ¼ cup coconut milk
- ½ tsp paprika
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 leeks (white parts only) quartered and thinly sliced
- 2 tbsp cold butter cut into small cubes
Instructions
- Preheat the oven to 425°F
- Using a nut milk bag or cheesecloth, squeeze out the excess liquid from the potatoes.
- Season the potatoes with ghee, black pepper and sea salt.
- Arrange and press the potatoes on the bottom of an 8 x 8-inch (20 x 20-cm) baking dish until it’s about 1" (2.5cm) thick. This will reduce in half once the potatoes are cooked, so a thicker layer is necessary.
- Bake in the oven uncovered for 45 minutes until the top is light brown.
- Remove from the oven and set aside for 5 minutes.
- Reduce the oven temperature to 375°F (190°C).
- Crack the eggs into a large bowl.
- Add the coconut milk, paprika, sea salt, black pepper, garlic powder and onion powder. Whisk until light and frothy.
- Add the leeks to the egg mixture and stir to combine.
- Pour the mixture on top of the baked potatoes.
- Randomly distribute the cubed butter pieces on top.
- Return the baking dish to the oven and bake uncovered for 25 minutes until the eggs are set.
- Turn off the heat and leave the quiche in the oven for 5 to 8 minutes.
- Cool slightly before cutting and serving.
Notes
The author has given me personal expressed permission to publish her recipe. Please do not repost.Nutrition
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