I made this amazing quiche a few weeks ago when my dear friend Emma came to visit.
For the Potato Crust:
- 1/2 cup grated onion
- 1 teaspoon salt
- 1/4 cup unbleached all-purpose gluten-free flour (Bulk Barn)
- 1 1/2 pounds potatoes, peeled
For the Filling:
- 2 tablespoons olive oil
- 2 1/2 cups (1 large) leek, sliced, washed, and drained
- 4 cups sliced mushrooms
- salt and pepper to taste
- 1 cup grated fontina or Swiss cheese (optional – I didn’t use cheese to make it lactose free)
- 5 large eggs
- 1/2 cup milk (I used rice milk)
- 1/4 teaspoon Worcestershire sauce
Preparation:
When the onions are drained, transfer them to a bowl and combine them with the salt, thyme and flour.
Grate the potatoes into the strainer. Press out any extra liquid, then combine with the onion mixture, mixing to combine.
Pat the mixture into pie pan and up the sides. Bake for 25 minutes to let the steam escape.
After 25 minutes, brush the potatoes with oil, then bake for 15 minutes more, until the edges are golden brown. Remove from the oven and turn the oven temperature to 350°F.
While the crust is baking, heat the olive oil in a large skillet over medium-high heat. Add the leeks and mushrooms and cook until the leeks are wilted, and the mushrooms give up their liquid and it cooks away (you don’t want the vegetables to be juicy). Season with salt and pepper to taste.
Transfer the vegetables to the baked crust, and sprinkle the cheese evenly on top.
Whisk the eggs, milk and Worcestershire together, and pour slowly over the vegetables. Return the quiche to the oven and bake for another 25 to 30 minutes, until the centre is set. Remove from the oven and cool for 10 minutes before slicing. Serve warm.
I found the recipe at: http://gourmetfood.about.com/od/breakfastrecipe1/r/potatoquiche.htm
