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. ”
- 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
- 1 cup(s) flour
- 1/3 cup(s) shortening
- 1/3 tsp(s) salt
- 2-3 tbsp(s) ice water
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.
Cook Time1 hour
Modified from www.foodily.com