Leeks quiche, gluten free shortcrust pastry

Author: Geneviève Arbour Dt. P.
Quiche aux poireaux, pâte brisée sans gluten
Preparation 60
Baking 50
Portions 1 quiche, 6 slices
Freezing No


  • Quiche:
  • 1/2 package of 125 gr (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 4 eggs
  • 125 ml (1/2 cup) of 2% partly skimmed milk
  • 50 ml - 30 gr (3 tablespoons) of chopped bacons
  • 250 ml (100 gr) of grated Gruyère cheese
  • 1 pinch of nutmeg
  • Gluten free shortcrust pastry:
  • 180 ml (3/4 cup) of rice flour
  • 125 ml (1/2 cup) of conrstarch
  • 125 ml (1/2 cup) of potatoes flour
  • 180 ml (3/4 cup) of unsalted cold butter into cubes
  • 1 lightly whisked egg
  • 5 ml (1 teaspoon) of cold water
  • 1,25 ml (1/4 teaspoon) of salt
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  • With a blender, mix flours, cornstarch and salt. Add butter cubes and blend few seconds at a time until butter looks like small peas. Add egg and water. Trun on again until dough form a ball. Remove pastry from blender. Make two equally sized balls. Cover with plastic wrap and set in freezer 30 minutes.
  • Preheat oven at 350ºF (180ºC).
  • In a pan, brown leeks and bacons. In a bowl, whisk all other ingredients.
  • Spread rice flour over one dough ball. Lay dough between two parchment paper until it has a thickess of ½ cm. Set dough in a pie plate of 9 inches. Keep second ball in freezer to use later on.
  • Oven bake crust for 7 to 8 inutes. Remove crust from oven and add leeks then eggs mixture. Oven bake 40 to 50 minutes or until center lightly puff and its top well browned.

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.
www.fmcoeur.qc.ca and www.celiac.ca