Gluten Free Crustless Leek Quiche

Egg Dishes and Breakfast Entrees

Gluten Free Crustless Leek Quiche


Servings: 8

1 large leek cleaned sliced through food processer

1 large onion sliced through food processer

8 jumbo eggs

1.5 cups heavy cream

1/2 cup milk mixed with 1 tablespoon cornstarch

1 teaspoon salt

Dash nutmeg

1/2 teaspoon white pepper

1.5 cups of shredded cheese (blue, cheddar)

1/2 cup of shredded potato or hashbrowns


1. Stir fry leeks and onions with olive oil or butter until tender – about 8 minutes.

2. Line buttered glass pie pan with shredded potato or tater tots.

3. Scramble eggs, cream, milk, salt, pepper, nutmeg.

4. Spread leek/onion over potato.

5. Add shredded cheese

6. Pour in egg/cream mixture.

Bake at 325 degrees for one hour or until mixture is just set.

Cool for 1 hours.