Pie crust proves to be difficult to make, even when it’s not gluten-free (GF). Working on perfecting the GF pie crust, I went back to basics and used my professional baking textbook from culinary school to find two different types of pie crusts: A flaky one and a mealy, enriched pie crust. I thought to myself, doesn’t everyone want a flaky pie crust as opposed to a mealy one? That tends to be the first complaint about GF baked goods: They’re mealy.
Regardless, I made up the two texturally different types with my GF adaptation magic and, low and behold, the flaky one was the winner. Well, as flaky as we’ll achieve being gluten-free. The mealy one turned out to be only slightly mealy, but was more like shortbread with egg yolk. (Maybe we will revisit that later.)
While looking at produce for the filling, I was struck at how beautiful leeks look this time of year. Leeks have a great, mild flavor that is slightly sweet with a light, almost chive-like character. So a leek and goat cheese quiche sounded like the perfect filling for my new pie crust as they are a great flavor pairing.
Keep it simple when making the quiche. I don’t recommend soft goat for this recipe – too much water and not enough flavor. Go for something that you can grate, with more character to it. While shopping, ask a cheesemonger for samples of different types of a semi-hard to hard goat cheese. You will be amazed how many different kinds there are. Pick your favorite and don’t worry about the strength of the flavor; the goat cheese and the leeks will be the stars of the quiche no matter what.
We can see why this savory pie filled with the goodness of zucchinis and cheese is winner!This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1980. Recipe courtesy of Pillsubry. Every other winning recipe from the Pillsbury Bake-Off.
We love quiche at our house and the best part is I prepare the day before then slice, warm and serve for breakfast.. So easy and so yummy. This is a great paleo recipe and gluten free. I just love the sweet potato crust along with pancetta, zucchini and I purchased the gourmet package of mushroom with a great variety, a little onion and italian herbs. Perfecto!
I used my Noodle Maker but there are other devices or even a vegetable peeler.
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My favorite way to entertain is to invite a bunch of friends over and lay everything out on the dining table: vegetables, pasta, quiche, breads, grains—you name it. I put out plates and forks and decorate the table with candles and cute seasonal vegetables—baby pumpkins and bouquets of sage in the fall, bunches of mint and carrots in the spring, bowlfuls of citrus fruit in the winter, and little fairytale eggplant or bright red cherry tomatoes in the summer. It’s casual and fun, and encourages everyone to eat, drink, and socialize at will. Quiche is an ideal player for this kind of setup—it can be served warm or at room temperature and is just as happy on a brunch spread as it is at dinner or in the afternoon with tea. —Raquel Pelzel, author of Sheet Pan Suppers MeatlessBest Quiche Recipes
A fluffy breakfast quiche doesn’t have to bake in the oven to perfection; your slow cooker can easily pull off this puffed savory pastry in a few hours!Click here for more of the 101 Best Slow Cooker Recipes
This is a really easy quiche recipe that I've been making for years. The best part is the super simple crust made with cracker crumbs and butter. You can subsitute the spinach for pretty much anything, and while I love the salty sharpness of Gruyère which also melts well, you can use Cheddar or any grated cheese you'd like.
Click here to see Recipe SWAT Team: Everyday Eggs.
Particularly useful when cooking for a crowd that may be arriving for a mid-morning brunch, this recipe is the perfect blend of classic morning fare and flavorful midday treat. The spices, cheeses, and even the vegetables are all easily customizable to your personal preferences.Click here for more of the 101 Best Slow Cooker Recipes