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Dairy Potato Leek Quiche


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Dairy Potato Leek Quiche


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Dairy Potato Leek Quiche

This gluten free quiche uses shredded potatoes for a crust. It is reminiscent of a potato leek soup and the crispy crust is a must try.


  • Ready Time : 0 min



    For the crust

    • 2 medium Yukon Gold potatoes, shredded
    • 3 tablespoons oil
    • salt and pepper

    For the filling

    • 3 leeks, cleaned and white and light green parts chopped
    • 2 tablespoons butter
    • 3 large eggs
    • 1 cup cream
    • 1/3 cup sour cream
    • 1 1/2 cups shredded mozzarella
    • salt and pepper to taste


    Preheat the oven to 350. Combine the shredded potatoes with the oil and season with salt and pepper. Spray a 9 inch round quiche pan (I used Pyrex) heavily with cooking spray and press the filling along the bottom and up the sides until its covered. Bake for 15 minutes until the potatoes are just lightly golden. Saute the leek in the butter for about 10 minutes until translucent and cool for a few minutes. In a bowl mix together the cream, eggs, sour cream and ½ cup of the Mozzarella and season to taste with salt and pepper. Add the leeks and mix well. Pour the mixture into the crust and top with remaining Mozzarella. Bake for about 40 minutes until the center is set and the quiche is golden brown.


    About The Gush Gourmet


    Fagie is a wife and mother with a love and passion for cooking. Fagie has apprenticed at a restaurant and caterer in NY and recently opened a catering business near Jerusalem, aptly called The Gush Gourmet. She also regularly blogs to help inspire you in your kitchen.

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