NOTE: I started this post several days ago……
This morning I was playing on Facebook and a friend of mine posted that she was making spinach quiche, it sounded so good that I decided to make spinach leek quiche, home “fried” potatoes (I do them in the oven), and fruit salad. It was a delicious dinner! I used frozen spinach for the quiche, and I squeezed all of the liquid out of it after it was thawed, and while I adore lots of spinach and veggies in my foods, I do agree that the amount of spinach that I used compared to the amount of eggs/milk was a bit much (because of the volume, it made the quiche looser than I like). Now I always make my quiches crustless (because I do them in a casserole dish rather than a pie pan so that it will feed the whole family), but it was still delicious! I will write the recipe as I would make it next time, not as I made it today.
Spinach & Leek Quiche
- 10 oz. frozen spinach (a box)(thawed, and all moisture pressed out)
- 2 leeks, cleaned and sliced thinly (white part only)
- 1 tsp. dried tarragon
- 4 tbsp. all purpose flour
- 6 eggs, well beaten
- 3 cups milk
- salt & pepper to taste
- pinch nutmeg
- 2-3 cups grated swiss cheese (or extra sharp cheddar)
Preheat oven to 375 degrees. Lightly oil a 9 x 13 inch baking pan.
In a skillet with a very small amount of oil (1/2-1 tsp.) saute leeks until they are soft and translucent (you’ll want to do this over medium heat to avoid scorching them). Mix leeks, spinach, and dried tarragon together and spread in an even layer in the bottom of the prepared baking dish. Sprinkle cheese evenly over the spinach mixture. Whisk together eggs, milk, nutmeg, flour, and salt & pepper until very well combined. Carefully pour egg mixture over the spinach and cheese.
Bake in pre-heated oven and bake for 35-40 minutes or until eggs are set and golden brown. Remove from oven and let rest for at least 5 minutes before slicing and serving. Garnish with sour cream and fresh chives.