Name: Celery, Chicken & Leek Quiche with Sun-Dried Tomato Sauce
Yield: Serves 6
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; Heaping ¼ teaspoon freshly grated nutmeg; ½ cup (80 g) coarsely chopped white onion; 1 tablespoon cornstarch; 1 large egg; Glutinous rice flour (or additional Pie & Pasta Blend), for dusting; 3 tablespoons sun-dried tomato paste; ½ cup (50 g) finely grated Parmesan; 1 cup (120 g) grated Swiss cheese; ¼ teaspoon freshly ground black pepper; ¼ teaspoon ground allspice; ½ teaspoon kosher salt; ⅓ cup (75 ml) chicken stock; 1 cup (240 ml) whole milk; 1 cup (155 g) ground chicken; 1 tablespoon unsalted butter; 4 large eggs; 1 large leek, cleaned and cut into very thin 1½-inch (4-cm) strips; Kosher salt and freshly ground black pepper; 1 teaspoon kosher salt; 2 stalks celery, strings pulled, quartered, and thinly sliced

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

The quiche of my youth is ready for a comeback—or maybe more like a graduation day. This savory custard is what I like to call the perfect “seasonal transition dish,” and it’s known as my fall quiche. I adore how the sun-dried tomatoes echo the flavors of summer, while the leeks announce that it’s already October. Emmental and Gruyère are both great, but good old American Swiss-type cheese does the job, too, and when served with a farm-fresh salad or roasted root vegetables, you have a very