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GLUTEN FREE LEEK QUICHE
1 gluten-free pizza crust, thawed
4 large free-range/organic eggs
2 large (2 cups) leeks, thinly sliced
2 cups Crimini mushrooms, sliced
1 cup chives, minced
1 1/2 cup gruyere cheese, grated
1/4 cup milk
1 tbsp organic butter
VE Herb & Garlic Dip Mix*
Salt and pepper, to taste
(*Favourite spice can be substituted)
Preheat oven to 4500.
Soften pizza crust slightly by placing between damp paper towel.
Carefully mold crust into 9” round baking dish.
Crack eggs into large bowl. Whisk with milk until frothy. Set aside.
In skillet, sauté leeks, mushrooms and chives in butter until
slightly softened. Season with VE Herb & Garlic mix and salt and
pepper to taste. Transfer to egg bowl. Add cheese and mix throughly.
Pour mixture into pizza crust shell.
Bake for 25 to 30 minutes or until crust has browned and mixture has
risen and cooked through. Let cool to allow clean slicing. Enjoy!
HIGH ENERGY BRUNCH
8 medium free-range/organic eggs
2 large organic tomatoes
1 large leek (1 cup), thinly sliced
1 large red pepper, slivered
1 cup Crimini mushrooms, sliced
1 cup chives, minced
1 tbsp organic unsalted butter
Olive oil
VE Focaccia Bread Spice*
VE Fine Herbs Spice*
Salt and pepper, to taste
(*Favourite spice can be substituted)
Crack eggs into a large bowl and whisk until blended well. Season
with salt and pepper. Set aside.
Slice thin wedge off both ends of each tomato so they sit flat and
slice in half. Place on baking sheet. Drizzle with oil and sprinkle
VE Focaccia Bread Spice. Grill under high for approx. 3 to 5 minutes
until tomatoes begin to soften and tops are slightly browned. Set
aside.
Add oil and butter to skillet. On medium to high heat, sauté leeks,
mushrooms, peppers and chives until softened. Transfer to egg bowl
and fold together. Season with VE Fine Herbs and transfer back to
skillet. Scramble mixture until cooked through but soft.
Scoop scrambled eggs on tomato wedges and serve. Serves 4 |
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HOW TO SELECT A
LEEK!
A leek (allium porrium) looks like an
oversized scallion (no hydroponics needed!) In the grocer and at the
markets they are usually sold in fresh bundles of four. It is
recommend that you buy fresh as opposed to packaged because the
roots and the head of green, stiff leaves preserves their fridge
life. Plastic packaging promotes rot - a truth for most vegetables,
and is of course environmentally unfriendly. Prime season for leeks
is September to late April, but finding them throughout the year is
never an issue.
When selecting your leek, look for a slender bulb that is clean and
white. If the bulb is beginning to round, the leek is a bit to
mature. The younger the leek, the more delicate the flavour and
texture. The bulb base should be at least 1-/2 inch in diameter,
although most are much larger, usually 1-1/2 to 2-1/2 inches.
Also check the centre for a seed stalk. This hard stalk can
sometimes be felt with a gentle squeeze. Avoid these as the centre
will be tough. |
KEEPING FRESH...
To keep your leeks fresh and to ensure a long shelf life, store in
the refrigerator in your vegetable drawer. This will also keep their
aroma from absorbing into other food. Keep the bulb and the leaf
head intact as well, until needed for cooking.
Leeks can be stored anywhere from five days up to two weeks,
depending on the freshness when purchased. Cooked leeks last about
one to two day and must be covered and refrigerated. You can freeze
your leeks only if you plan on using them in soups or within mixed
dishes as they tend to develop a bitter taste and get mushy. Plan to
use your frozen leeks within three months or opt for fresh for the
best results.
DIRT ALERT...
The growing method for leeks causes soil to filter
into their stalk layers. Soil is traditionally piled up around the
leek base to promote a long white base. For this reason careful
washing is required.
Start by trimming off the bulb base about a 1/4 inch. Trim the
coarse, dark leaves where the light green, tender area starts and
discard the outer skins.
Slice the remaining stalk down the center and separate the layers.
Wash throughly under cold water, removing all signs of grit and
soil. Let sit in a strainer to drip and pat dry before use.
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ARE YOU UNDERESTIMATING
THE LEEK? A good source of dietary fiber, leeks also contain
exceptional amounts of calcium, potassium, folic acid and vitamin C.
Easier to digest than others in the onion family, leeks have
laxative, antiseptic, diuretic, and anti-arthritic properties. And
unlike most in the same family, they do not have a pungent taste
or smell...no crying while cutting! |
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