Offer guests a gluten-free savory option of fluffy, crustless quiche that is studded with sharp Cheddar cheese, mushrooms, and leeks.
Mushroom-Leek Quiche Squares
Serves: Makes 16
- 2 tablespoons unsalted butter, divided
- 8 ounces white button mushroom, sliced
- 1 cup chopped leeks (white part only)
- 6 large eggs
- 2 cups heavy whipping cream
- 1 teaspoon chopped fresh thyme
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 2 cups coarsely shredded sharp Cheddar cheese
- Garnish: baby arugula and chopped tiny tomatoes
- Preheat oven to 350°. Spray a 9-inch square baking pan with cooking spray.
- In a small sauté pan, melt 1 tablespoon butter over medium-low heat. Add mushrooms, and cover pan. Cook, stirring occasionally, until mushrooms are tender, 5 to 7 minutes. Drain mushrooms well.
- In the same sauté pan, melt remaining 1 tablespoon butter over medium-low heat. Add leeks, and cover pan. Cook on low heat, stirring occasionally, until leeks are very tender, approximately 10 minutes.
- In a medium bowl, whisk together eggs, cream, thyme, salt, and pepper until well combined.
- In bottom of prepared pan, evenly layer 1 cup cheese, half of cooked mushrooms, and half of cooked leeks. Repeat layers.
- Whisk egg mixture again and gently pour mixture over cheese and vegetables.
- Bake until quiche edges are golden brown and center is set, 40 to 43 minutes. (Mixture will puff up and then fall as it cools.) Let quiche cool to room temperature.
- Using a sharp knife, cut and discard rough edges from quiche. Cut quiche into 16 squares.
- Just before serving, garnish with baby arugula and tiny tomatoes, if desired.
Make-Ahead Tip: Make quiche and let come to room temperature up to 2 hours before serving. Quiche can also be made a day in advance, covered, and refrigerated until needed. Serve warm, at room temperature, or cold, according to preference. Garnish just before serving.
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