Ingredients for Leek And Apple Bake Crustless Quiche
- 2 large leeks
- 2 medium Granny Smith apples (about 1 pound)
- 1/4 pound (1 stick) butter, plus 1 tablespoon
- 8 ounces cottage cheese
- 2 teaspoons brown sugar (or to taste)
- 4 large eggs
- 1 cup heavy cream (or half-and-half)
- 1/4 teaspoon salt (or to taste)
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How to Make Leek And Apple Bake Crustless Quiche
- Preheat oven to 350°F (175°C).
- Clean and slice leeks: Cut off the white and light green parts of 2 large leeks, halve lengthwise, wash thoroughly, and slice into 1/8-1/4 inch thick half-moons.
- Prepare apples: Core and dice 2 medium Granny Smith apples (about 1 pound), leaving the skin on.
- Sauté leeks: Melt 1/4 pound (1 stick) of butter in a wok or large skillet over medium heat. Add the sliced leeks and sauté until tender and fragrant (about 5-7 minutes).
- Sauté apples: Add another tablespoon of butter to the pan. Add the diced apples and cook until softened, about 5-7 minutes. Stir in 2 teaspoons of brown sugar (or to taste) during the last minute of cooking.
- Cool leek and apple mixture: Transfer the cooked leeks and apples to a large bowl and let cool completely.
- Prepare custard: In a separate medium bowl, whisk together 4 large eggs, 1 cup heavy cream (or half-and-half), and 8 ounces of cottage cheese until smooth.
- Season and combine: Stir in 1/4 teaspoon salt (or to taste) into the egg mixture. Then, gently fold in the cooled leek and apple mixture.
- Bake: Pour the mixture into a well-greased 2-quart round casserole dish (or two 8-9 inch pie plates).
- Optional crust: For a crusted quiche, pour the mixture into a pre-baked pie crust.
- Bake until set: Bake for 60-90 minutes, or until the quiche is set and golden brown on top. Baking time will depend on your dish size. Smaller dishes will require less time.
- Serve: Let cool slightly before serving. Enjoy warm or at room temperature with a side salad.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
25g
Fat
92g
Carbs
4g
