Curried Broccoli & Leek Quiche [vegetarian] [gluten free]

Curry adds a delicious twist to this broccoli and leek quiche.

Curry adds a delicious twist to this broccoli and leek quiche.

This is my first gluten-free quiche pastry and I am so pleased with it. It holds together very well and has just the right amount of crumbliness.

Served with a crunchy green salad, this broccoli and leek quiche makes a perfect dinner or lunch.

Curried Broccoli & Leek Quiche [vegetarian] [gluten free]

Curry adds a delicious twist to this broccoli and leek quiche.

4.67 from 3 votes

DieTARY CHOICEDairy-Free Recipes, Nut-Free Recipes, Vegetarian Recipes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Tarts, Pies & Quiches

Cuisine French

Servings 6 people

Calories 564 kcal

Equipment

mixing bowl

frying pan

Ø 28cm / 11 inches loose bottomed tart tin

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 350 g leek
• 325 g broccoli florets
• 1 medium onion
• 3 garlic cloves – crushed
• 3 organic eggs
• 1 Tbsp mild curry powder
• 300 ml double cream
• 4 Tbsp milk
• 75 g grated cheddar cheese
• freshly grated nutmeg
• 100 g rice flour
• 100 g buckwheat flour
• 100 g soft butter
• 1/2 tsp xantham gum
• 1/2 tsp baking powder (gluten free)
• olive oil
• salt & pepper

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Instructions

 

• Start making the dough by mixing together the rice flour, buckwheat flour, xantham gum, baking powder and a pinch of salt.
• Working with your hands, add the butter to the flour mix and rub with your fingertips until the mixture looks like fine breadcrumbs. Add 2 to 3 tablespoons of cold water and mix the dough until soft. Roll into a ball and set aside.
• Pre-heat the oven to 180C/350F/Gas 4.
• Heat some olive oil in a large frying pan. Add finely chopped onion and crushed garlic and cook until soft.
• Add the finely chopped leeks and quartered broccoli florets. Cook for around 15mins until soft. Season to taste.
• In a separate bowl mix together the eggs, milk, cream, curry, grated cheese and some grated nutmeg. Season to taste.
• Roll out the pastry and place in a Ø 28cm / 11 inches loose bottomed tart tin. Do not worry if it breaks, just patch it up in the tin.
• Transfer the cooked vegetables followed by the egg mixture on top of the pastry. Make sure you spread the egg mixture evenly.
• Cook for 25-30 mins until golden and set.
• Leave to cool for 5 mins before serving.

Nutrition

Serving: 250gCalories: 564kcalCarbohydrates: 42gProtein: 13gFat: 40gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 200mgSodium: 284mgPotassium: 531mgFiber: 5gSugar: 5gVitamin A: 2732IUVitamin C: 58mgCalcium: 231mgIron: 3mg

Find this recipe online:

Curried Broccoli & Leek Quiche [vegetarian] [gluten free]

https://theflexitarian.co.uk/recipe-items/curried-broccoli-leek-quiche-vegetarian-gluten-free/

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