Let's talk leeks....
Pull out your pie dish! We're making dinner.
Tonight I made a super delicious quiche with spinach and leeks.
First things first, you need to make a flakey crust.
Crust:
1 cup of flour
1/2 teaspoon of salt
1/4 cup of ice water
1/4 cup of olive oil
Mix the dry ingredients together with a fork. Mix the wet together, pour in to the dry ingredients and press your pie crust in to your pie dish.
I froze it for 20 minutes and then I baked it at 350 degrees for 30 minutes with parchment paper and another pie dish on top. Next, I took the second pie dish and parchment paper off and baked it for 10 minutes until it got to be a nice golden brown.
While all of the freezing and baking is happening, you can make your filling.
Leeks + Spinach Filling:
3 large eggs
4 oz. Heavy Cream
1 cup of Skim Milk
2 Leeks Sliced thin
3 oz. Spinach Chopped
First I sauteed the spinach with olive oil spray, garlic powder, salt and pepper. I let them nicely wilt and then set aside. Repeat with the leeks.
I beat the eggs and combined all ingredients above.
Put it all together...
Finally the flakey crust is a golden brown and your veggie custard is ready. Next I took an italian cheese blend and covered the bottom of the pie crust with cheese, filled the pie with the filling and put some more gooey cheese on top.
I baked it for about 35 minutes at 350 degrees.
The hubs topped it with fresh a fresh tomato.
Seriously tasty, seriously easy, really fresh.
