We all have our favorite comfort foods. For me, that is quiche. But when I started to do the gluten free thing, I thought my days of quiching were over. I was wrong! There are some excellent GF crusts out there that are just waiting for you to fill them with eggy custardy goodness. You could even serve these up to your favorite gluten eating friends! They won’t have a clue and you can all eat delicious quiche together!The first brand that I recommend is Kinnikinick. They have a gluten free, dairy free, and nut free crust that is deelish! You can find them in the freezer section. They come with two in a box. The other is Whole Foods Gluten-Free Bakehouse Pie Crusts. They also come with two in a pack and can be found in the freezer section. These things are outrageously good. The WF crust is a little larger and more buttery because they use...butter. That will do it! The truth of the matter is that either of these are an excellent choice for the below recipe. I prefer to use these as opposed to making my own crust because making gluten free pie crust from scratch is time consuming, and at times maddening. The pre-made crusts keep things easy which adds to my level of comfort for this comfort food. My very handsome French boyfriend taught me how to make quiche, and let me tell you...the man knows his way around a quiche. The most important ingredient, as with most amazing French cooking, is love.
Ingredients: 2 pie crusts 8 eggs (use 10 for the WF crust) 1 cup heavy cream ½ leek, finely chopped ¾ cup crab meat 1 ½ cups mushrooms, sliced 5 tsp fresh ricotta 1 Tbsp butter ½ tsp salt ½ tsp black pepper
Directions: Take your pie crusts out of freezer and allow to thaw 10 minutes. Preheat your oven to 375 degrees. Stab bottom of crusts with a fork and bake 6 minutes. Remove from oven and set aside. In a skillet, melt ½ Tbsp butter over medium heat. Add leeks and sauté until soft. Remove from pan and set aside. Add remaining butter to pan and sauté mushrooms over medium heat for 10 minutes until most liquid has come out. Remove from pan and set aside. Place leeks and crab in one pie crust, then mushrooms and ricotta in the other. In a large bowl, gently beat eggs and cream together (with love!) Add salt and pepper to combine. Pour egg mixture evenly over both crusts. Very carefully place each crust in the oven and bake about 40 minutes, until you have a beautiful golden brown top. Remove from oven and allow to rest 10 minutes before serving. Enjoy!