Leek and Goat Cheese Quiche with Wheat-free Olive Oil Press-in Crust

This recipe is extremely adaptable. Today, I didn't have goat kefir, so I used whole milk (reducing the quantity to about 1 1/4 cups). Instead of the flour combination below I used 1/3 cup each of garbanzo flour, barley flour, and a gluten-free all purpose baking flour. The garbanzo flour is a great one to use as it provides a really nice rich flavor to the crust.

Crust:

• 1 cup flour (I used combination of brown rice flour, quinoa flour, and barley flour)
• 1/4 teaspoon sea salt
• 1/4 cup water
• 1/4 cup Extra Virgin Olive Oil

In a medium bowl, combine the flour and the salt. Stir in the water, then the oil, mixing until thoroughly blended. Knead briefly right in the bowl, about 12 times. Don't over mix or the pastry will be tough.

The dough will be very moist, much like a cookie dough. Press the dough into the bottom of a deep pie or quiche pan.

Filling Ingredients:

• 2-3 leeks, sliced longwise and rinsed thoroughly, and cut into small slices (use white and tender green parts)
• 2 Tbs unsalted butter
• 1 Tbs olive oil
• 3 eggs
• 1 1/2 cups goat kefir
• 1/2 teaspoon sea salt
• 1/4 tsp ground nutmeg
• 4 ounces goat cheese crumbled

Directions:

Preheat oven to 375 degrees. Sauté leeks in butter and olive oil over medium heat until soft, 5–7 minutes. Whisk eggs, kefir, salt, and nutmeg together in a bowl.

Spread goat cheese over bottom of pie crust. Add leeks and spread evenly. Pour in egg mixture (it's ok if it comes up above the pie crust on the sides). 

Bake until lightly golden brown and center is set but still soft, about 30 minutes. 

Crust recipe adapted from: http://www.onceuponaplate1.com/2008/10/bacon-onion-quiche-with-olive-oil-crust.html