Leek and Apple Bake (Crustless Quiche)

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“I developed this recipe to fit into a meal that had to sit awhile before it could be eaten. I needed to use leeks and I love apples and leeks together so what to do? It is a pudding or crust-less quiche type of dish you choose your terminology. You may also place it into a slightly cooked crust for a quiche. It is versatile, simple and easy to make which are all advantages. It turned out both elegant and tasty, even to my picky children who went back for seconds.”
1hr 30mins

Ingredients Nutrition


  1. Cut off the white and soft green part of the leeks, split in half length wise and wash well in a bowl of water.
  2. Slice the leeks into 1/8 - 1/4 slices across the grain creating moon shaped slices. Set aside.
  3. Core and dice the granny smith apples, do not peel. Place into a bowl and set aside.
  4. In a small skillet or wok, I used a wok, melt 1 stick or 1/4 pound of butter on medium heat. When melted add your leeks and saute until tender and fragrant.
  5. Remove the leeks from the heat and place in a medium to large size bowl. Let them cool while you cook your apples.
  6. Now add more butter to the skillet or wok to melt then add your apples to it. Cook them until they are soft adding the brown sugar at the end. This is optional depending on your taste and sweetness of your apples. I used two teaspoons of Splenda Brown Sugar.
  7. Add the cooked apples to the leeks and continue to let them cool.
  8. Next in a medium size bowl beat four eggs well and add the half and half and beat well again.
  9. Add the Cottage Cheese to your egg and milk mixture and beat well.
  10. Combine the two together in the bowl with the now cool leeks and apples. 1/4 tsp of salt or to taste. Mix well and then pour into your well sprayed or buttered casserole dish.
  11. This can also be placed into a slightly cooked pie crust for a crusted Quiche it you like. It is very versatile.
  12. Bake at 350 degrees until solid and golden on the top. It will depend greatly on your choice of dish. I cooked mine for an hour in a round two quart dish. This can easily be split into two 8-9 inch pie plates and cooked for less time.
  13. Serve at room temperature or hot with a nice spinach salad for a complete meal.

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