I never thought of making quiche for Bill and me because it traditionally contains two ingredients he can’t eat: pie crust and cream. (Since his dairy allergy is toward cow products only, I can get away with using a sheep’s cheese such as Manchego.) But I did a little research and realized you can make quiche without a crust. So my only real dilemma was the cream. After perusing some recipes and putting together my own ideas, here’s what I came up with–and no cream on the ingredient list!
Potato and Leek Quiche
2 cups Yukon Gold potatoes, peeled and diced into ½” cubes (about 2 ½ pounds)
2 cups sliced leeks (pale green and white parts only, about 6 leeks)
2 tablespoons olive oil
½ teaspoon dried thyme or 1 sprig fresh, finely chopped
½ cup rice milk
2 cups grated Manchego cheese (or other firm cheese from a sheep, goat, or cow)
Salt and white ground pepper to taste
Preheat oven to 350 degrees F.
Boil potatoes in a pot of water until just tender (about 10 minutes); drain.
Meanwhile, sauté leeks in one tablespoon of olive oil until just tender (about 6 minutes). Add thyme and stir to blend.
Grease a 6-inch soufflé dish or other deep casserole dish with the remaining olive oil.
Beat eggs well.
Add rice milk, season with salt and pepper, and stir until blended.
When potatoes and leeks are ready, place in soufflé dish. Add one cup of grated cheese and mix with vegetables.
Pour egg mixture over vegetable-cheese mixture. Sprinkle remaining cheese on top of quiche.
Bake about 45 minutes, until golden on top and almost set in the center.
Remove from oven and let set about 10 minutes before cutting. Enjoy with a side of mixed greens.
Serves 6 to 8.