Who doesn’t need a warm, simple, and reliable dish when evening falls and the fridge has nothing spectacular to offer? This crustless leek quiche ticks that box: few ingredients, straightforward prep, and a soft result that holds up well on the plate.
Ingredients :
- Leek — It provides the softness and main flavor of the quiche, with a vegetal sweetness that becomes rounder when cooked. Choose a firm leek with a good green top and a clean white part, wash it by slicing lengthwise to remove any hidden dirt between the leaves.
- Eggs — They structure the batter and allow the quiche to hold together without a crust. Use medium eggs; if they are very large, the texture will be firmer, so avoid overcooking to keep it tender.
- Milk — It lightens the mixture and gives that savory flan texture, soft and smooth. Whole milk adds more richness, but semi-skimmed works well for a lighter version.
- Flour — It partly replaces the role of the crust by giving structure. Add it before the milk and whisk well, otherwise it will form small lumps that you can feel when eating.
