Leek Quiche with Water Spinach and Fontina

Deliciously Savory Leek Quiche with a Twist of Water Spinach and Creamy Fontina

INGREDIENTS
Ingredients:
  • 2 Tbsp unsalted butter
  • 2 Tbsp extra virgin olive oil
  • 2 cups B&W water spinach, ends trimmed
  • 2 leeks, ends trimmed, halved, and thinly sliced
  • 1 medium shallot, thinly sliced
  • 1½ tsp kosher salt, divided
  • ¼ tsp freshly ground black pepper
  • 1½ cups heavy cream
  • 4 large eggs
  • 1 cup fontina, grated
  • ½ cup Parmesan cheese, grated
  • 2 Tbsp fresh thyme, rosemary, or sage, finely chopped
Equipment
  • Skillet
  • Rubber spatula
  • Mixing bowl
  • Whisk
  • 9-inch pie dish or 10-inch quiche pan
  • Nonstick cooking spray
  • Rimmed baking sheet
  • Parchment or aluminum foil
DIRECTIONS
  1. Prepare the water spinach. Preheat an oven to 375F. Remove the leaves, then roughly chop and set aside. Cut the stems into small ½-inch long pieces. 
  2. Sauté veggies. Heat 2 Tbsp unsalted butter and 2 Tbsp extra virgin olive oil in a skillet over medium-high heat. Add water spinach stems, 2 thinly sliced leeks, and 1 thinly sliced shallot. Season with ½ tsp kosher salt, then cook for about 5 minutes, then add the water spinach leaves. Stir occasionally and cook until wilted, another 2-3 minutes. 
  3. Mix the wet ingredients. In a large bowl, whisk together 1½ cups heavy cream, 4 large eggs, 1 cup grated fontina, ½ cup grated Parmesan, remaining 1 tsp kosher salt, ¼ tsp black pepper and 2 Tbsp chopped thyme leaves. To this, stir in the sautéed veggies and uncooked water spinach leaves.
  4. Prepare the quiche. Spray a pie dish or 10-inch quiche pan with nonstick cooking spray, then pour the quiche batter on top. Top with an additional 2 Tbsp grated Parmesan.
  5. Bake the quiche. Place the quiche on a parchment or aluminum foil-lined rimmed baking sheet. Bake for 40-45 minutes or until the top is a light golden brown and the center of the quiche is mostly firm. Allow to cool for 5-10 minutes before slicing. Can be enjoyed warm, room temperature, or cold.
  6. Enjoy!

This recipe is featured courtesy of Ari from Well Seasoned Studios.

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