I love quiche, I really do but you see I rarely make real quiche. You know, the kind with a real pie crust. (And by real pie crust by no means do I mean home made. I mean real crust from the store ) I almost always make my quiches crustless, which while it is the healthy choice, isn’t always the right choice.
Friends, let me tell you know that while the crust may add a few more calories, grams of fat and carbs, what it adds in terms of decadence…let’s just say I’m enamored.
Goat Cheese, Leek & Spinach Quiche
- 1 medium-sized leek, thinly sliced
- 2 cups spinach, thinly sliced
- 4 oz goat cheese
- 3 eggs
- 1-12 oz can 2% evaporated milk
- 1 pre-made pie shell (I used Wholly Wholesome Organic)
Pre-heat oven to 350°.
Heat small pan over medium heat and coat with cooking spray. Add leeks to pan and sauté until golden brown, about 3 minutes. Add spinach and cook an additional minute. Set aside.
Crumble goat cheese on bottom of pie crust. Top with leeks and spinach mixture.
Whisk together eggs, evaporated milk and salt & pepper. Pour egg mixture over cheese and veggies.
Bake for about 60 minutes, until top is golden brown and eggs are cooked through. *If the top is getting too brown, top with tin foil.