Spinach and Leek Quiche
This is the Spinach and Leek Quiche recipe.
- Prep: 20 min
- Cooking: 45 min
- Refrigeration: 1 h
Ingredients
- 1 cup (250 mL) chopped, cooked spinach
- 1 cup (250 mL) chopped, cooked leek
- 1 tomato diced
- 1/2 cup (125 mL) grated Canadian Emmental cheese
- 4 eggs beaten
- 1 cup (250 mL) 15 % or 18 % table cream
- 1 cup (250 mL) Milk
- 1/4 tsp (1 mL) nutmeg
- 1 tsp (5 mL) herbs of Provence
- Salt and pepper to taste
- Quiche Pastry: (2 crusts)
- 3 cups (750 mL) all-purpose flour
- 1/4 tsp (1 mL) salt
- 4 oz (125 g) butter
- 4 oz (125 g) vegetable shortening
- 1/3 cup (80 mL) cold water
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Preparation
Lightly butter quiche dish and preheat oven to 375 °F (190 °C). Line dish with crust pastry. Set aside for 20 minutes.
In large bowl, combine cooked spinach, cooked leek and tomatoes. Add Canadian Emmental cheese, eggs, cream, milk and spices; season to taste. Mix well.
Pour mixture into dish. Garnish with fresh parsley. Bake quiche for 45 minutes. Serve.
Quiche Pastry:
Sift flour together with salt in large mixing bowl. Cut in butter and vegetable shortening with two knives or pastry blender. Sprinkle with cold water, mix lightly until dough pulls away from bowl and forms a ball. Add flour, if needed.
Wrap in plastic wrap and refrigerate for 1 hour.
Divide dough in 2. On floured surface, roll out half to fit quiche dish.
Wrap leftover in plastic wrap and keep in freezer.
