This vegetarian tart would be a nice main dish for a shower or brunch.

EatingWell Test Kitchen
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Ingredients

Crust
Filling

Directions

Instructions Checklist
  • To make crust: Position rack in the lower third of the oven; preheat to 425 degrees F.

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  • Melt butter in a small saucepan over low heat. Cook butter, swirling the pan, for about 30 seconds, or until it is a light nutty brown. Pour into a small bowl and let cool. Stir in canola oil.

  • Whisk flour and 1/4 teaspoon salt in a medium bowl. Slowly stir the butter-oil mixture into the flour mixture with a fork until it is crumbly. Gradually stir in enough ice water for the dough to hold together. Gather the dough into a ball.

  • Place the dough between two sheets of plastic wrap and flatten into a disk. Roll into a 12-inch circle. Remove the top plastic sheet and invert dough into a 9-inch pie pan. Remove the remaining plastic. Fold edges under at the rim and crimp.

  • Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dried beans. Bake for 7 minutes. Remove paper and weights and bake for 3 to 5 minutes longer, or just until lightly browned. (The crust will not be fully baked.) Cool on a wire rack. Reduce oven temperature to 350 degrees F.

  • To make filling: Meanwhile, heat olive oil in a nonstick skillet over low heat. Add leeks and cook, stirring occasionally, until the leeks are soft and wilted, 15 minutes. Set aside to cool.

  • Whisk eggs and egg whites in a large bowl. Add evaporated milk, fat-free or low-fat milk, 1/4 teaspoon salt, pepper, nutmeg and cayenne, stirring gently to avoid creating bubbles.

  • To assemble & bake quiche: Spread mustard over the bottom of the prebaked crust; sprinkle evenly with breadcrumbs. Top with Gruyere, then the cooked leeks. Carefully pour in the egg mixture. Sprinkle with Parmesan. Bake until just set and a knife inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and let cool for at least 10 minutes before slicing.

Nutrition Facts

245 calories; 12.9 g total fat; 4 g saturated fat; 63 mg cholesterol; 332 mg sodium. 240 mg potassium; 20.8 g carbohydrates; 1 g fiber; 5 g sugar; 11.3 g protein; 834 IU vitamin a iu; 4 mg vitamin c; 76 mcg folate; 235 mg calcium; 2 mg iron; 28 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
I made this quiche to take to a breakfast potluck because I had some leeks in the garden that I wanted to use. It came together quickly and easily and tasted great both warm and at room temperature. I received many compliments and my husband-not a big quiche fan-loved it. I spread a little more dijon than called for and I worried that it was too much but my husband said it was perfect. It gave it a little added flavor. I will definitely make this again. Read More
Rating: 4 stars
10/30/2011
The secret layer of Dijon mustard and bread crumbs is genius'and delicious! I use it for just about any quiche I make now. I made this crust with half white flour and half whole wheat pastry flour and it came out pretty well (a little crumbly). Read More