I’m excited to come out of my blogging hibernation (you can keep up with my daily adventures on Instagram) for the inaugural Vancity Virtual Potluck. Between my full-time job, marathon training, and working on my novel every spare minute I have, meal planning is basically the only way I ever get anything done. This virtual potluck is a great way to get dozens of new ideas if you’re a meal planning devotee like me, but enjoy adding a new recipe to the repertoire every week.
For my part in the potluck, I’m bringing this light and savoury Leek and Spinach Quiche to the table.
Fun fact: before this recipe I’ve never cooked leeks before. It just seemed like such a high maintenance vegetable with too many parts to wash and cut off and dispose of. Seriously, I thought even the mob wouldn’t touch this. But wow was I ever wrong. Once I learned that the leaves flopping from the top are meant to be cut off and thrown away, it was easy from there.
For this recipe, I made the crust from scratch, but I think a store bought crust could also work for those days you just need to put together a quick meal.
Perfect for the upcoming Spring weather (that’s hopefully just around the corner here in unseasonably wintery Vancouver), this quiche can easily be a filling main when paired with a hearty salad or roasted vegetables. Enjoy and don’t forget to check out the delicious recipes from The Little Vegan Life and Be Naturally Fit at the bottom of this post!
Leek and Spinach Quiche
Adapted from The Kitchn
For the Crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into cubes
3-5 tablespoons ice water
1 tablespoon apple cider vinegar
For the Filling:
1 large egg white
2 tablespoons extra virgin olive oil
1 large leek (white and light green parts only), cleaned and sliced into 1/2 – inch pieces (should yield about 1/2 cup)
3 large eggs
1/4 cup grated parmesan cheese
1/2 cup skim milk
1/2 cup half and half
1/4 cup part-skim ricotta
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons chopped dill (fresh or dried)
2 cups cooked spinach, drained and chopped (frozen works fine)
- In a food processor, pulse together flour and salt until combined.
- Add the cubes of butter and pulse continuously until the mixture starts to look like tiny pebbles.
- While the food processor is running, drizzle in apple cider vinegar and ice water, stopping when the mixture begins to just come together.
- Working quickly, form the dough into a flat disk, wrap it in plastic, and refrigerate for 1 hour or up to 2 days.
- When you’re ready to bake, preheat the oven to 375° F.
- On a lightly floured surface, roll the dough into an approximately 12-inch circle.
- Gently press into a 9-inch tart or pie pan, trimming any overhang. Line the dough with aluminum foil and dried beans (or pie weights) and bake for 20 minutes.
- Remove the pan from the oven, and take out the foil and beans. Whip the egg white for a minute and then, brush it on the crust. Prick the bottom of the crust with a knife or a fork to allow air to release and prevent bubbling. Place back in oven and bake for an additional 5 minutes.
- In a medium-sized pan over medium heat, heat the olive oil and add the leeks. Stir until they’re coated in oil, then turn down the heat to medium-low and cover the pan. Cook the leeks until they’re golden brown and caramelized, about 20-25 minutes. Be sure to give it a stir every 5-10 minutes to ensure they don’t burn.
- Meanwhile, whisk together the eggs, parmesan cheese, milk, half and half, ricotta, salt, pepper, and dill.
- When the leeks are done cooking, lay them out on top of the pre-baked crust along with the chopped spinach.
- Pour the filling on top of the leeks and spinach and place the quiche in the oven. Bake for 30 minutes at 375° F, or until the top of the quiche has puffed and is set in the middle and just slightly golden.
Check out the other potluck recipes: