Karen's Leek Pie (quiche) with a "Magic Crust"

A cut piece of Greek Leek Pie, ready to eat

5 from 2 votes

Karen's Leek Pie (quiche) with a "Magic Crust"

A Creamy Savory Pie includes Sweet and Juicy Leeks dotted with Feta and Fresh Tarragon.It's crustless! Gluten Free Flour is added to the custard and forms and unique magic crust!

Prep Time10

Cook Time1 5

Total Time1 15

Course: brunch, first course, Main Course

Cuisine: American, Greek

Keyword: Greek Leek Pie, Greek Leek Quiche, Savory leek pie

Servings: large servings

Author: Karen Sheer a zest for life

Equipment

1 10 1/2" deep pie pan or

Ingredients

2 cups leeks whites and lighter greens, cut into 1/2 inch rings, washed
1/2 teaspoon extra virgin olive oil
2 cups milk I use full fat
6 large eggs I use pasture raised
1/2 teaspoon sea salt
3/4 teaspoon baking powder
1/2 cup gluten free flour blend OR regular flour
2 tablespoons fresh tarragon
1 1/4 cup Greek feta cheese drained, large chunks

Instructions

Preheat oven to 375 degrees (I use convection.)
Cut leeks into 1/2 inch circles. Add to a large bowl and add cool water. Swoosh around leeks to clean. Drain and repeat until no traces of dirt.
Add leeks to a microwaveable bowl. Add 1/2 teaspoon EVOO and a pinch of salt. Cover with waxed paper and microwave for 2 minutes until the leeks have just softened, set aside to cool.
Whisk together milk, eggs, salt, baking powder and flour with a wire whisk for 30 seconds until very creamy. Add the chopped tarragon.
Oil the bottom and sides of the deep-dish pie pan, pour the egg mixture in it. Add feta cheese evenly around. Top with leek circles - add them so you see the ring circles.
Cover with foil tenting the top (so the foil does not touch the top of the leek pie. Cook for 1 hour and 5 minutes until the top seems firm and cooked through. Do not remove from oven. (Foil helps cook evenly and prevents leeks from browning.
Crack the oven door open about 6 " leaving the pie on for 20 minutes. This helps the pie not deflate much. Remove pie to a wire rack. Cut and enjoy!

Notes

Any leftover pie may be refrigerated and will last for 3 - 4 days.
(Dark greens of leeks can be used for soup.)

If cooking in a shallower quiche pan, the pie will cook for less time; done when firm on top.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition