• Quiche
  • 1/2 250 gr package (1 1/2 cups) Les Cultures de chez nous sliced leeks
  • 4 eggs
  • 125 (1/2 cup) 2% mg partially skimmed milk
  • 50 ml 30 g (3 tbsp.) lardoons, chopped
  • 250 ml (100 g) grated Gruyere cheese
  • A pinch of nutmeg
  • Gluten free short crust pastry
  • 180 ml (3/4 cup) rice flour
  • 125 ml (1/2 cup) corn starch
  • 125 ml (1/2 cup) potato flour
  • 80 ml (3/4 cup) cold unsalted butter, cubed
  • 1 egg, lightly beaten
  • 5 ml (1 tsp.) cold water
  • 1,25 ml (1/4 tsp.) salt
LeeksFind our bag in yourlocal grocery store


  • Using a food processor, mix the flours, corn starch and salt. Add the cubes of butter and start the processor for a few seconds at a time until the cubes of butter are the size of a pea. Add the eggs and water and start the processor until the dough forms a ball. Remove the dough from the processor and form it into balls the same size. Wrap in a plastic film and place in the freezer for 30 minutes.
  • Preheat the oven to 350ºF (180ºC)
  • Brown the leeks and lardoons in a saucepan and mix the other ingredients un a bowl.
  • Sprinkle a ball of dough with rice flour and roll it between two sheets of parchment paper until it is about 1/2 cm thick. Spread the crust in a 9 inch pie pan. Keep the other ball of dough in the freezer for later use. Cook the pie crust in the oven for 7 or 8 minutes.
  • Remove the pie crust from the oven and add leeks and the egg mixture. Cook in the oven for 40 to 50 minutes until the center swells somewhat and the surface is golden brown.

Chef's notes

N.B. The recipes shown here are gluten free but care must be taken when buying condiments, broths and spices to be sure that they do not contain gluten or traces of it. Contact the Quebec Coeliac Disease Foundation or the Canadian Coeliac Disease Association to learn about ingredients which may contain gluten, or be contaminated by it. and