Get the Recipe Leek Quiche with Spinach and Gruyere
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5.0
6 reviews
Excellent
Get the Recipe Leek Quiche with Spinach and Gruyere
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Savory, delicate, and satisfying -- this leek quiche is perfect for brunch or a make-ahead breakfast! It's loaded with mild leeks, fresh spinach, fragrant thyme, and rich Gruyere cheese, all in a flaky crust.
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Ingredients
- 1 1 Pie Crust Dough
- 2 2 Tablespoons unsalted butter
- 1 1 Tablespoon extra virgin olive oil
- 3 3 medium leeks 225g, sliced into half moons
- 3 3 cloves garlic minced
- 1 1 Tablespoon fresh thyme chopped
- 2 2 cups spinach roughly chopped
- 4 4 eggs
- 1 1 cup heavy cream
- ½ ½ teaspoon kosher salt
- freshly ground black pepper to taste
- 2 2 ounces gruyere cheese shredded (approx 1 cup shred)
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Instructions
- Par-Bake Crust: Preheat oven to 375°F. Place the pie crust (homemade or store-bought) in a 9-inch pie pan. Trim edges and crimp as needed. Chill in the fridge as the oven preheats. Place a piece of parchment paper inside the crust and line with pie weights or dried beans. Bake for 8-10 minutes until edges are slightly golden brown. Reduce the oven temperature to 350°F.
- Make sure the leeks are clean by slicing off the root end and the top dark green parts. Slice the cylinder down the middle, and then cut into thin half moons. Place in a bowl of water, swish around, then remove the leeks and rinse.
- Veggie Filling: Melt the butter and heat the oil in a large skillet over medium heat. Add the sliced leeks with a pinch of salt, and saute for 10-12 minutes until soft; if they are turning brown or crisp at all, add a little water to keep them moist. Add garlic and thyme (and another pinch of salt) around 8 minutes, and saute for 2-3 minutes as the leeks finish cooking. Stir in spinach until wilted.
- Egg Mixture: whisk together the eggs and cream, along with salt and pepper, until combined.
- Place the veggie filling evenly across the bottom of the par-baked crust. Sprinkle the cheese across the top. Pour the egg mixture evenly into the pie crust. Bake at 350°F for 27-30 minutes. Check around 18-20 minutes to cover the edges of the crust if they are browning too quickly.
- Let the quiche rest for at least 15 minutes before slicing. Enjoy it warm or at room temperature.
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Nutrition Information
Show Details
Calories
303kcal
(15%)
Carbohydrates
9g
(3%)
Protein
9g
(18%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
174mg
(58%)
Sodium
331mg
(14%)
Potassium
236mg
(7%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
2683IU
(54%)
Vitamin C
11mg
(12%)
Calcium
183mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 9g | 3% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 174mg | 58% |
| Sodium | 331mg | 14% |
| Potassium | 236mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2683IU | 54% |
| Vitamin C | 11mg | 12% |
| Calcium | 183mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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