Leek, Cheddar, and Spinach Quiche

I have loved quiche for as long as I can remember whether it was made by my mom, from a local coffee shop, or enjoyed at a café in Paris. It is so creamy and delicious and just melts in your mouth. I have experimented with many ingredients when making quiche, but this combination is my favorite. The leeks and sharp cheddar complement each other nicely. For a traditional French brunch, serve with a petite green salad and a café au lait.

2 tablespoons butter

1 pie crust (store bought or homemade)

2 tablespoons olive oil

1 leek, rinsed well and diced

1 small onion diced

3 cloves garlic minced

1 cup fresh spinach

1 ½ cups shredded sharp cheddar cheese

1 cup half and half

2 eggs

Salt and pepper

Pre-heat oven to 375. Place pie crust in pie pan and press firmly against the edges. Poke holes in the crust with a fork. If desired, pinch the edges of the pie crust for an extra special touch. Place a piece of parchment paper over the crust and place pie weights on top. Bake for 15 minutes. Meanwhile heat oil and butter in sauté pan over medium heat. Once melted, add onion and leek and cook until soft, about 15 minutes. Add in minced garlic and cook another minute. Add in spinach and stir until wilted. Fold in cheddar cheese and season with salt and pepper. Transfer mixture on top of the pie crust. In a small bowl whisk eggs and stir in cream. Pour over the filling. I like to grind a little fresh pepper over the top. Bake 35-40 minutes

Serves 4-6

*Tip on leeks, I trim the ends and slice horizontally down the middle. I run my fingers through the different layers to rinse out any dirt. I also place them in a bowl of water cut side down and let them sit for a few minutes. Any remaining dirt will fall to the bottom of the bowl.

For gluten free pie crust, I highly recommend King Arthur Gluten Free Pie Crust mix or Bob’s Red Mill Gluten Free Pie Crust mix