Goat Cheese, Leek and Spinach Quiche

Submitted by: Nancy Arab, Calgary

“This is a recipe I found on WebMD (that came from www.foodily.com) that I've modified a bit. It's easy to make, stores and freezes well and tastes great warm or cold. ”


Quiche Filling

  • 1 medium leek, thinly sliced
  • 2-3 cup(s) spinach, thinly sliced
  • 4-5 ounce(s) goat cheese
  • 3 eggs
  • 1 12 ounce can of 2% evaporated milk

Pie Crust

  • 1 cup(s) flour
  • 1/3 cup(s) shortening
  • 1/3 tsp(s) salt
  • 2-3 tbsp(s) ice water

Cooking Instructions

For the pie crust:

Measure flour and add salt. Cut in half of the shortening with a pastry blender until mixture looks like a fine meal. Add remaining shortening until mixture is pea-sized pieces. Add water a tablespoon at a time, mixing lightly until moistened. (Don't over mix.) Roll to fit pie plate.

For the filling:

Preheat oven to 350°F. 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 until wilted (about a minute or so). 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.

Tip: If the top or the quiche is browning too quickly, cover it with tin foil.

Prep Time


Cook Time

1 hour


Modified from www.foodily.com

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