Crustless, so it is healthier. Roast vegetables, so that it is vegetarian. Gruyere so that it is goooooood.
RECIPE: Crustless Quiche with Roast Tomatoes, Leeks, and Gruyere
Yields 8 slices
1 pint cherry tomatoes, halved
2 small leeks, trimmed and sliced into rounds up to dark green part
5 cloves garlic, pressed or chopped
Extra virgin olive oil
1 cup thinly sliced collard leaves, spinach, Swiss chard or kale
1 tablespoon butter, softened
1/2 cup homemade breadcrumbs, or crushed garlic croutons
4 large eggs + 1 egg white
1 cup lite sour cream
1/2 cup milk (skim, 2%, or whole)
1 teaspoon Dijon mustard
1 cup shredded Gruyere, or any sharp cheese you like
Preheat the oven to 400F. Place the halved tomatoes into a large bowl. Separate the leek rounds into individual pieces with your hands and add them in with the tomatoes, add in the garlic, too. Drizzle about 1-2 tablespoons olive oil over the mess and toss with your hands. Sprinkle with sea salt and place into the oven. Roast until the tomatoes are soft and edges of the leeks are beginning to caramelize, between 20-40 minutes depending on your oven.
When they are done, remove from the oven to cool slightly, then place all of it into a strainer above a bowl– catching the juices that run out (save 1 tablespoon of the tomato jus– drink the rest as a delicious soup!) This will also dry out the vegetables a bit, which is good. Allow the veggies to sit in the strainer until completely cool.
While that’s going on, sauté the greens over high heat in a bit of oil until wilted, about 5 minutes. Season with salt.
Turn down, or preheat the oven to 325F. Butter a 9″, deep-dish pie pan with 1 softened butter, then pour the breadcrumbs in and roll the pie dish around in your hands until all the butter os coated with the crumbs.
Whisk the sour cream, eggs, egg white, milk, 1 tablespoon tomato jus and Dijon mustard together. Lay the greens on the bottom of the pan, then scatter 1/2 of the cheese and pour the egg/sour-cream/milk mixture over top. Bake for 20 minutes, then remove from the oven and place the roast tomatoes and leeks on top (it will still be soft) and scatter the rest of the cheese over the tomatoes. Place back in the oven and continue to bake for 20 minutes more.
Remove from the oven and allow to cool for 20 minutes. Serve.