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Gluten Free Brie and Pear Quiche
Studded with fragrant fresh thyme and sauteed leeks, this gluten free brie and pear quiche is a stunning centrepiece for your next summer gathering. I made the crust gluten-free and crumbly, the perfect consistency for a savoury quiche crust (or pie, if you add more sugar). The sauteed leeks came as a savoury flavour booster, the ultimate balance to the sweetness of the pear and the creaminess of the cheese. The end result was gorgeous - people actually ‘wow’ed when it was served to the table. But the real key here was the flavour - rich, sweet, and creamy all at the same time.
Servings 8
Ingredients
Crust (for one 9-inch quiche pan plus 3 mini individual quiches, OR one 11-inch quiche pan):
- 300 g 2 cups + 2 tablespoons all purpose gluten-free flour
- ¼ teaspoon salt
- 200 grams of cold butter cubed
- 2 sprigs of thyme leaves torn off and sprigs discarded
- 1 egg beaten
Filling:
- 1 leek white parts only, chopped
- 4 California Bartlett pears cut in half and then sliced thinly
- 450 g brie cheese sliced into ½-inch thick slices (you want the cheese to be noticeable)
- ½ cup yogurt
- 3 eggs
- 7 few sprigs of fresh thyme 4 with leaves torn off and sprigs discarded, and 3 whole
- Salt and pepper to taste
Instructions
- Prepare the dough: Process GF flour, salt, butter cubes and thyme in a food processor using short bursts (pulses) until a crumbly mixture is obtained. Add a beaten egg and process in pulses until you get a ball of dough. If the dough is dry and crumbly, add a tablespoon of cold water; if it is sticky, add another tablespoon of GF flour and process for a few more seconds.
- Take dough out of food processor and shape into a pita. Wrap in plastic wrap and transfer to refrigerator for 1 hour.
- While dough is cooling, prepare filling: heat two tablespoons of oil in a medium-sized pan. Add chopped leeks and sautee on low-medium heat until they are translucent. Set aside to cool.
- Once dough has cooled, cut a large piece of parchment paper. Roll out the dough on a large piece of parchment paper to a circle about ½-inch (1-cm) thick; cut a 12-inch round shape for a 9-inch pan, and use the rest for an individual quiche in a ramekin, or a 14-inch round for an 11-inch pan. Transfer the dough to the pan and press it to the bottom and sides. Prick dough with a fork and freeze for another half an hour.
- Preheat the oven to 180 degrees.
- In a bowl combine yogurt, eggs, leeks, thyme leaves, salt and pepper.
- After half an hour, remove quiche form from freezer. Arrange pear slices in spiraling circles. Cover with brie cheese slices. Pour quiche mixture. Top with remaining whole thyme sprigs.
- Bake for 35-45 minutes, until the dough is completely golden and the top of the quiche has browned around the edges.