Leeks & Carrot Quiche

December  5, 2010
1 Ratings
  • Makes 1 - 10 inch pie
Author Notes

A lighter fare, gluten free quiche made with fresh garden veggies and a bit of cheese, in a brown rice crust. The crust is an adaptation of one found online (?), and tweaked from long grain to short grain rice with a change up of the type of cheese used in the crust to compliment the cheese used in the filling (my favorite is Gruyere or Jarlsberg). A small slice makes an excellent side to any meal. —lapadia

What You'll Need
  • Nonstick butter cooking spray
  • 2 cups cooked and cooled short grain brown rice
  • 1 large egg white
  • 1/4 cup gruyere or jarlsberg - or your choice
  • 1-1/2 cups sliced leeks
  • 1 cup carrot, peeled and grated
  • 1 small zucchini, grated, peel on, excessive moisture pressed out (I use a potato ricer) or just take the extra time to cook the water out (step 4) - I have done it both ways.
  • 1 cup vegetable broth
  • Salt to taste
  • Pepper to taste
  • 1 cup milk 1 or 2%
  • 2 large eggs (for lighter option use 2 egg whites and 1 egg)
  • 1 cup gruyere or jarlsberg cheese (or cheese of your choice)
  • 2 tablespoons unsalted butter (omit for lighter option)
  • Optional – a couple teaspoons pimento
  2. Preheat the oven to 350°F.
  3. Spray a 10 inch pie pan with butter cooking spray and set aside. Mix together, the rice, cheese and 1 egg white. Press mixture over the bottom and sides of the pan. Bake uncovered, 5 minutes.
  4. Cool while preparing the filling.
  2. Add the leeks, carrots and zucchini to a saucepan with vegetable broth.
  3. Cook uncovered over medium heat for 15 minutes.
  4. Salt & Pepper to your taste.
  5. Increase heat to medium high and cook, stirring until all liquid is evaporated.
  6. Transfer to mixing bowl. Add in the pimento (optional) and toss. Let cool for 5-10 minutes.
  7. In the meantime: Whisk the eggs together. Whisk the eggs and milk to incorporate.
  8. Pour the milk/egg mixture into the cooled vegetables. Pour mixture into the rice crust. Add the cheese.
  9. Dot with 2 tablespoons butter.
  10. Bake until the filling is puffed and set (about 30-35 minutes). Cool for 15 minutes before serving.

See what other Food52ers are saying.

  • wssmom
  • Niknud
  • lapadia
  • Sadassa_Ulna

8 Reviews

wssmom September 27, 2011
This looks wonderful, not just as a side but as a light meal!
lapadia September 27, 2011
Thanks! Yes indeed, a larger portion would make a light meal, wssmom :)
Niknud September 26, 2011
I love quiche! Your carrots look amazing. And one more recipe to use the last of the season's zucchini! Seriously, I love zucchini, but by the end of summer I'm looking for anything to do to it that I haven't already done about nine thousand times.
lapadia September 26, 2011
Hi Niknud, yes, I know what you mean about zucchini by the end of summer, that is why I included some here. Actually, I started out making this quiche, in late summer (years ago), using mostly zucchini and a little of everything else, this is a revised recipe = more fall/winter veggies, btw, I have also used a mix of parsnip and carrots.
lapadia September 25, 2011
**recipe has been revised since it was first posted - fyi
lapadia December 6, 2010
Hi! Yes, cooking the moisture out of the zucchini instead of "ricing" would definately work and I have done that without decreasing the amount of broth, it just takes a little longer to concentrate the flavors (perhaps I should fix my instructions above). Anyway, thanks, and I would love hearing back after you have tried it!
Sadassa_Ulna December 6, 2010
I really like this lighter option, and it sounds like it is gluten-free? I know "ricing" the zucchini will annoy me (I am lazy smetimes). Do you think the amount of broth could be decreased and the ricing step skipped?
lapadia December 6, 2010
oops...see my reply above!