Mushroom Leek Quiche (GAPS-friendly)

As promised!

This recipe was based on Julia Child's version of Flamiche - Quiche Aux Poireaux. It is SO rich that one small slice is enough to fill me completely up and zaps any sugar craving for about two days. I increased her original recipe again by a half (give or take a little here and there) to fill a deep-dish 9" pan. I also cooked it a bit longer and at a lower temperature for the sake of the coconut flour in the crust. Also, I chopped the mushrooms to make it more child-friendly, but I needn't have bothered since she didn't like it anyway. Next one I'll slice them.

Also, the coconut flour crust browns way too easily. Ours got very brown, even though I covered it with foil half-way. Here is a possible solution that I have not tried, but might work - end the crust at the level of the pie, possibly adding the pie crust edge with 12 minutes to spare on the baking. Let me know if that works.

Mushroom Leek Quiche

Preheat oven to 350 degrees

Ingredients

Pie crust:

• 1/2 cup sifted coconut flour
• 1/2 cup flaked coconut
• 2 eggs
• 1/4 cup ghee or butter, melted
• pinch salt

Beat the eggs. Slowly pour in the ghee while stirring so as not to cook the eggs. Add the rest of the ingredients, finishing it with your hands when it's too thick for a spoon. See here for more information on how to roll out a coconut flour crust. 

Before making the filling, spread a thin layer of cheese at the bottom of the pie crust.

Filling:

• about 3 1/2 cups sliced, cleaned white of leek 
• about 1 cup chopped or sliced mushrooms
• 1/2-3/4 cup water
• 1 tsp sea salt
• 4 Tb butter or ghee
• 4 eggs
• 2 cups coconut cream or milk
• pinch nutmeg
• 1/2-3/4 cup grated goat jack cheese (Swiss would be nice, but we can only do goat's or sheep's milk, so it wasn't an option for us)
• 1 Tb ghee, cut into pea-sized dots

After slicing the leeks, submerge in a bowl of cold water to clean out the dirt that collects between the layers.  Boil them over moderately high heat with water, salt and ghee until the liquid is partly evaporated.  Add the mushrooms. Cook until the liquid is almost evaporated, then turn the heat down to simmer, cover the pan and stew gently for 20-30 minutes until very tender and aromatic.

Beat eggs, coconut cream and seasonings in a big mixing bowl to blend. Slowly add the mushrooms and leeks bit by bit so as not to cook the eggs. (Julia suggests at this point that you taste to check the seasoning.) Pour into the pie shell and distribute the rest of the cheese and ghee over the top.

Bake for 30-40 minutes or until puffed. (Ours didn't brown, presumably because of the lower temperature. In our case, a knife came out wet but more or less clean at the end.)