Leek and Spinach Quiche - Marilena's Kitchen (2024)

A quiche is one of those very versatile dishes that is equally as popular for brunches as it is for a big buffet dinner, because it can be enjoyed either warm or at room temperature. Who can resist a rich, savory egg custard, delicious cheese, and a tasty filling; all baked together in a golden, buttery pastry crust?

The base for the quiche comes together in seconds, if you have a food processor. I like to make a couple crusts each time and freeze what I do not use. Having the dough for a quiche ready means that you are half way there and all you have to do is prepare a simple filling and the custard. The filling can include meat (ham, bacon or prosciutto), or a favorite vegetable, and, any of combination of cheeses. Try experimenting with different fillings each time, keeping the custard and the crust the same. Crisp bacon bits, sautéed mushrooms, caramelized sweet onions, and of course, asparagus, are all great choices for a quiche.

Since we are also getting close to asparagus season, you might want to check out the recipe for another delicious quiche, Asparagus and Caramelized Onions Quiche,posted last spring on this blog.

Leek & Spinach Quiche

For the Crust:

• 1½ cups AP flour
• ½ tsp. salt
• ½ cup cold butter, cut into pieces
• 4-5 TBSP. ice cold water

For the Filling

• 1 lb. fresh, young leeks, thinly sliced
• 2 cups packed baby spinach, chopped
• 2 TBSP. butter
• 2 TBSP olive oil
• — salt & pepper to taste

For the Custard:

• 3 large eggs
• 8 oz. cream (heavy or light)
• ½ tsp. salt
• ¼ tsp. freshly ground pepper
• 2 tsp. flour
• ½ – ⅔ cup Gruyère, Swiss or Fontina cheese, grated
• ½ cup Parmesan cheese, grated

1. For the crust: Process the flour, salt and the butter in the bowl of a food processor until the mixture resembles coarse meal. With the motor running, slowly add the ice water. Pulse until the dough just holds together (no more than 30 seconds). Flatten the dough into a disk and wrap in plastic wrap. Refrigerate for at least an hour, or, overnight. (N.B. – This crust freezes very well for up to a month.)

2. For the filling: As the dough chills, prepare the filling. Clean the leeks well under cold running water. Trim and discard about 1”- 2” of the green tops. Thinly slice the leeks and let them drain. In a large, heavy skillet, heat the butter and olive oil. Add the leeks, season with salt and pepper and cook over medium-high heat, stirring occasionally, until the leeks are very soft and caramelized. Stir in the spinach and cook until wilted, about five minutes. Set aside to cool.

3. Preheat the oven to 375°F.

4. For the custard: In a bowl, mix together the eggs, the cream, the flour with the salt and pepper. Add the cooled leek and spinach mixture to the egg mixture and stir to combine.

5. Roll out the chilled dough (as quickly as possible so it stays cold), between two pieces of plastic wrap, to form a 10” round. Drape the dough over a pie pan (straight-sided is traditional, but a pan with sloped sides works fine as well), press it lightly into the bottom and sides of the pan, and fold the top inward. Prick the bottom of the dough with a fork and refrigerate for another 15-20 minutes (tip: keeping the dough very cold will prevent it from shrinking when it bakes.). Line the dough with parchment paper and then add some pie weights (or plain, dried beans) to keep the crust in place and to keep it from bubbling. Make sure the weights are snug against the sides of the pan. Bake the shell for 15 minutes and then remove the weights and the parchment paper and bake for five more minutes or until it starts to get just a little color.

6. Remove the baked shell from the oven. Let it cool slightly. Sprinkle the Gruyere, Swiss or Fontina cheese over the bottom of the crust, then pour the custard and filling mixture over this. Sprinkle the top with the Parmesan cheese. Bake for about 30 minutes or until the filling feels firm around the edges and jiggles just a little in the center. It should look well puffed and lightly browned. Place on a wire rack to cool for about 20 minutes before slicing and serving.

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