"Similar to a Quiche, but with NO Pie Crust – so THIS method saves you time (and calories!)"
Karen's Leek Pie (quiche) with a "Magic Crust"
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Recipe Description
A Creamy Savory Pie includes Sweet and Juicy Leeks dotted with Feta and Fresh Tarragon. It's crustless! Gluten Free Flour is added to the custard and forms and unique magic crust!
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Prep time 10mins
Cook time 1hr 5mins
Serves or Makes: 6
Recipe Card
ingredients
- 2 cups washed leeks (cut in 1/2" rings
- 1/2 teaspoons extra virgin olive oil
- 2 cups milk (full fat)
- 6 large eggs; pasture raised
- 1/2 sea salt
- 3/4 teaspoons baking powder
- 1/2 gluten free flour blend
- 2 tablespoons fresh tarragon
- 1 1/4 cups greek feta cheese; large chunks
Method
Step 1
Preheat oven to 375 degrees (I use convection.) Cut leeks into 1/2 inch circles. Add to a large bowl and add cool water. Swoosh around leeks to clean. Drain and repeat until no traces of dirt.
Step 2
Add leeks to a microwaveable bowl. Add 1/2 teaspoon EVOO and a pinch of salt. Cover with waxed paper and microwave for 2 minutes until the leeks have just softened, set aside to cool.
Step 3
Whisk together milk, eggs, salt, baking powder and flour with a wire whisk for 30 seconds until very creamy. Add the chopped tarragon. Oil the bottom and sides of the deep-dish 9 inch pie pan, pour the egg mixture in it. Add feta cheese evenly around. Top with leek circles - add them so you see the ring circles.
Step 4
Cover with foil tenting the top (so the foil does not touch the top of the leek pie.) Cook for 1 hour and 5 minutes until the top seems firm and cooked through. Do not remove from oven. (Foil helps cook evenly and prevents leeks from browning.)
Step 5
Crack the oven door open about 6 " leaving the pie on for 20 minutes. This helps the pie not deflate much. Remove pie to a wire rack. Cut and enjoy! (Recipe can be made with regular flour.)