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

EatingWell Test Kitchen

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Recipe Summary

total:
1 hr 30 mins
Servings:
8
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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; protein 11.3g 23% DV; carbohydrates 20.8g 7% DV; dietary fiber 1g 4% DV; sugars 5.3g; fat 12.9g 20% DV; saturated fat 4g 20% DV; cholesterol 63.4mg 21% DV; vitamin a iu 834.3IU 17% DV; vitamin c 3.7mg 6% DV; folate 76mcg 19% DV; calcium 234.9mg 24% DV; iron 1.7mg 9% DV; magnesium 28.2mg 10% DV; potassium 240.1mg 7% DV; sodium 331.8mg 13% DV; thiamin 0.2mg 18% DV.
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Reviews (2)

Read More Reviews
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
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
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
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