Description
A delicious leek quiche featuring spinach and Gruyere cheese, perfect for a vegetarian meal.
Ingredients
Scale
- 1 pie crust dough (store-bought or homemade)
- 2 Tablespoons (28g) unsalted butter
- 1 Tablespoon (15ml) extra virgin olive oil
- 3 medium leeks (225g), cleaned and sliced into half moons
- 3 cloves garlic, minced
- 1 Tablespoon fresh thyme, chopped
- 2 cups (60g) spinach, roughly chopped
- 4 large eggs, room temperature preferred
- 1 cup (240ml) heavy cream
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 ounces (approx 1 cup shred) Gruyere cheese, shredded
Instructions
- Step 1: Preheat Oven: Set your oven to 375°F (190°C) and allow it to warm completely before baking. This ensures even cooking and a nicely browned crust.
- Step 2: Par-Bake Crust: Place the pie crust dough in your pie plate. Bake it in the preheated oven until lightly golden but not fully cooked, about 10-12 minutes. This step prevents sogginess by starting the crust cooking ahead of adding the filling. Remove and let cool slightly.
- Step 3: Sauté Vegetables: In a skillet, melt 2 Tablespoons (28g) unsalted butter and heat 1 Tablespoon (15ml) extra virgin olive oil over medium heat. Add the sliced leeks, minced garlic, and 1 Tablespoon fresh thyme. Sauté until the leeks become soft and translucent, about 5-7 minutes. Avoid burning the garlic by stirring consistently. Remove from heat and stir in the roughly chopped spinach until it wilts slightly.
- Step 4: Whisk Eggs and Cream: In a mixing bowl, combine 4 large eggs and 1 cup (240ml) heavy cream. Whisk thoroughly until mixture is smooth and homogeneous, which promotes even cooking of the custard filling. Season with ½ teaspoon kosher salt and freshly ground black pepper to taste.
- Step 5: Assemble Filling: Spread the sautéed leek and spinach mixture evenly over the par-baked crust. Sprinkle 2 ounces (approx 1 cup shredded) Gruyere cheese evenly on top of the vegetables. Pour the egg and cream mixture carefully over the filling to distribute evenly.
- Step 6: Bake the Quiche: Place the assembled quiche in the oven and bake at 375°F (190°C) until the filling is set and the edges are golden, approximately 30-40 minutes. To test doneness, gently shake the quiche; the center should have a slight jiggle but not be liquid. If the crust starts browning too fast, loosely cover it with aluminum foil after 20 minutes to prevent burning.
- Step 7: Cool Before Serving: Remove the quiche from the oven and let it rest for a few minutes to allow the filling to set fully before slicing. Cooling makes it easier to cut neat slices and preserves the layered texture.
Notes
- Room Temperature: Store quiche in an airtight container at room temperature for up to 2 days. Avoid heat and direct sunlight to maintain freshness.
- Refrigeration: After cooling, place quiche in an airtight container and refrigerate for up to 4 days.
- Freezing: Wrap tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Clean leeks thoroughly by slicing and rinsing between layers to remove grit. This prevents a gritty texture in the quiche.
- If filling seems watery, let it cool slightly before pouring on the crust to firm it and avoid sogginess.
- Sauté vegetables until fully soft and translucent; undercooked vegetables can lead to a watery, less flavorful quiche. Sauté an additional 2-3 minutes if needed.
- If quiche is not fully set after baking time, bake an additional 10 minutes until the edges are firm and the center jiggles slightly.
- For easier slicing and better presentation, allow quiche to cool before cutting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg