Leek and Apple Bake Crustless Quiche
Delight your taste buds with this savory yet subtly sweet Leek and Apple Bake Crustless Quiche, a lighter twist on the classic quiche that’s perfect for breakfast, brunch, or a quick weeknight dinner. This gluten-free dish combines the earthy flavors of tender sautéed leeks with the delicate sweetness of diced apples, all enveloped in a rich, creamy egg custard seasoned with fresh thyme and a hint of black pepper. The addition of shredded Gruyere cheese lends a nutty, melty goodness that makes every bite indulgent, while skipping the crust keeps it light and wholesome. Ready in under an hour, this easy one-dish recipe is a crowd-pleaser that’s just as delicious warm as it is at room temperature. With minimal prep and maximum flavor, it’s a perfect blend of comfort and elegance to share with family or serve at your next get-together.
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Recipe Information
Ingredients
- 2 medium leeks
- 1 large apple
- 6 large eggs
- 1 cup milk
- 1 cup shredded Gruyere cheese
- 1 tablespoon olive oil
- 1 tablespoon butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or quiche pan with butter.
Trim the root ends and dark green tops off the leeks. Slice the leeks lengthwise, rinse thoroughly under running water to remove dirt, then thinly slice into half-moons.
Peel the apple, core it, and dice it into small bite-sized pieces.
Heat the olive oil and butter in a large skillet over medium heat. Add the sliced leeks and sauté for 5-7 minutes until softened and fragrant.
Add the diced apple to the skillet and cook for another 5 minutes, stirring occasionally, until the apples are tender but not mushy. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and thyme leaves until well combined.
Stir in the shredded Gruyere cheese, followed by the cooked leeks and apples. Mix gently to combine.
Pour the mixture into the prepared pie dish, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and the quiche is set in the center. A toothpick inserted into the middle should come out clean.
Let the quiche cool for 5-10 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1291 mg | 430% | |
| Sodium | 2616 mg | 114% | |
| Total Carbohydrate | 75.7 g | 28% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 48.0 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 1695 mg | 130% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1520 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
