16 comments | Leave your own

  1. Amy

    Looks totallly yum! You were going to link to other crusts that didn’t use nuts?

  2. Hallie

    Just one question….how do you cover the top edge of the crust?
    Thanks for the recipe!

  3. Andrea

    This was fantastic. I used aluminum foil to cover the edges on mine. While the tart didn’t color up very nicely, the green still showed through and it looked much like a custard. It was very smooth and tasty. I made mine in the evening and ate it for breakfast the next day. The crust was just right.

  4. Tina

    I don’t have a food processor. Can I just mix it in a bowl by hand?

  5. Heather

    Amazing. Really excited to try the crust with pastry creme and fruit in the summer! This is a winner, for sure, as we have leeks in our garden 3 seasons a year. great for entertaining/taking out to share!

  6. Stacey

    Made this tonight with a few subsitutions. I added bacon (husband wants meat), used swiss cheese because that’s what I had on hand and used the fatty part of the coconut milk because the stores were out of the “safe” (corn free) whipping cream. Definitely going to try this again with goat cheese! It was soooooo good. I loved that broiler part.

  7. Ellen Christian

    That looks amazing. I’ve been looking for a GF quiche recipe for my daughter. I don’t have a lot of experience baking GF yet but I’m going to give this a try!

  8. Andrea T.

    I made this tonight with leeks and mushrooms. It is beyond delish!! Definitely a keeper. Perfect for a brunch or special occasion with a green salad. Thanks!

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