Leeks and Green Beans on Pasta

Not knowing exactly what I was going to do with them, I sauteed some leeks in butter and olive oil. A quick peek in the fridge found me some blanched green beans and some leftover black bean spaghetti and here's the result of that find. I actually added the goat cheese partway through eating when I decided to take them from my beet and goat cheese salad and add it to this dish as well (which is why the goat cheese is not in the photo).




Ingredients:

• 2 leeks, trimmed, washed, sliced lengthwise and then into small half round slices

• 1 Tbs butter

• a handful of green beans, trimmed and blanched, chopped into 1 inch pieces

• cooked pasta of any kind

• 2 Tbs heavy cream (optional)

• freshly grated parmesan to taste

• 2 Tbs goat cheese (optional)

• salt and pepper to taste

Directions:
1. Add olive oil and butter to saute pan and warm on medium until butter is melted.
2. Add leeks and saute until soft and just beginning to brown.
3. Add green beans and stir until warm.
4. Add cooked pasta to the pan and stir until warmed through.
5. Reduce heat to low, add heavy cream (if using) and stir until combined.
6. Add freshly grated parmesan and goat cheese when serving. The goat cheese will melt into the pasta and make it creamier. Salt and pepper to taste.

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