Leeks

Gluten-free apples, leeks and gruyère pie

Name: Gluten-free apples, leeks and gruyère pie
Prep time: 1 h
Cook time: 40 min
Yield: 4
Cuisine: Brunchs et déjeuners
Ingredients: 4 gluten-free, multigrain bread slices of 28 g; 3 diced and peeled apples; 30 ml (2 tablespoons) of melted butter; 30 ml (2 tablespoons) of lemon juice; 14 ml (1 tablespoon) of brown rice flour; 4 eggs; 375 ml (1 1/2 cup) of milk; 250 ml (1 cup) of grated Gruyère cheese; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks

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Author: Geneviève Arbour Dt. P.

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Preparation 20

Baking 40

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

4 gluten-free, multigrain bread slices of 28 g
3 diced and peeled apples
30 ml (2 tablespoons) of melted butter
30 ml (2 tablespoons) of lemon juice
14 ml (1 tablespoon) of brown rice flour
4 eggs
375 ml (1 1/2 cup) of milk
250 ml (1 cup) of grated Gruyère cheese
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks

Preparation

Side-by-side mode

Preheat oven to 350°F (180°C).
In a toaster, cook bread slices until well toasted. In a blender, crumble bread slices in breadcrumbs. Microwave 30 ml of butter. In a bowl, mix melted butter with breadcrumbs. Pour the mixture in a large pie pan. With a fork, press well over breadcrumbs to form a crust.
Spray apples with lemon juice.
At medium heat, fry sliced leeks into 15 ml of butter. Salt and pepper. Cook at low heat for 10 minutes while stirring occasionally. Add flour and mix well. Pour into the pie pan. Into 5 ml of butter, caramelize diced apples. Pour over leeks. Season.
Whisk eggs with milk and half the cheese. Pour over apples and leeks mixture. Sprinkle with remaining cheese. Cook 30 minutes or until the crust is well browned.