Gluten free apples, leeks and gruyère pie

Author: Geneviève Arbour Dt. P.
Tarte aux pommes, aux poireaux et au Gruyère, sans gluten
Preparation 20
Baking 40
Portions 4
Freezing No


  • 4 gluten free, multigrain bread slices of 28 g
  • 3 diced and peeled apples
  • 30 ml (2 tablespoons) of melted butter
  • 30 ml (2 tablespoons) of lemon juice
  • 14 ml (1 tablespoon) of brown rice flour
  • 4 eggs
  • 375 ml (1 1/2 cup) of milk
  • 250 ml (1 cup) of grated Gruyère cheese
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
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  • Preheat oven at 350°F (180°C).
  • In a toaster, cook bread slices until well toasted. In a blender, crumble bread slices in breadcrumbs. Microwave 30 ml of butter. In a bowl, mix melted butter with breadcrumbs. Pour the mixture in a large pie pan. With a fork, press well over breadcrumbs to form a crust.
  • Spray apples with lemon juice.
  • At medium heat, fry sliced leeks into 15 ml of butter. Salt and pepper. Cook at low heat for 10 minutes while stirring occasionally. Add flour and mix well. Pour into the pie pan. Into 5 ml of butter, caramelize diced apples. Pour over leeks. Season.
  • Whisk eggs with milk and half the cheese. Pour over apples and leeks mixture. Sprinkle with remaining cheese. Cook 30 minutes or until the crust is well browned.

Chef's notes