Spinach Leek Quiche
Mild yet flavorful, leeks are a wonderful addition to any fall or winter dish. A great source of sulfur compounds leeks are also high in vitamin K and manganese. This particular recipe is from my Aunt Haya and is definitely one of my favorite comfort foods for this time of year. This recipe makes a large quiche and is great as leftovers.
Ingredients
- 4 slices gluten-free bread
- 3 T olive oil
- 1 pound spinach leaves
- 2-3 leeks (depending on size), white parts only
- 3 cloves garlic, minced
- 5 eggs
- 1 cup organic milk
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp nutmeg, fresh ground
- 1 T. dried parsley
- salt and pepper to taste
- 2 C organic grated cheese (any flavor will do but I particularly like swiss)
- 1 C sliced mushrooms
Instructions
- Preheat oven to 350F
- Lightly grease springform pan (place base or foil under the pan to prevent liquid seeping out)
- Pulse bread in food processor until it turns into crumbs
- Line bottom of springform pan with breadcrumbs
- Slice leeks in half and then cut into 1/2” thick semi-circles, wash thoroughly to remove dirt
- Heat wok or large pan
- Add 2 T olive oil
- Add spinach and saute until it starts to wilt
- Add leeks and salute, adding more olive oil if needed
- Add minced garlic
- When spinach and leeks are fully wilted remove from heat and pour into springform pan
- In a separate bowl mix together milk, eggs, and herbs beating well
- Pour egg mixture over the greens
- Top with grated cheese
- Top with mushrooms
- Bake 1 hour or until set
- Let cool 10 minutes before slicing