Leek, Potato and Spinach Quiche


This quiche reminds me of scalloped potatoes in the taste and texture.

Leek, Potato and Spinach Quiche

  • 1 pie crust
  • 1 leek chopped
  • 1 shallot minced
  • 2 Yukon gold potatoes
  • 1 cup spinach (remove stems)
  • 2 eggs
  • 1 – 1/2 cups half & half
  • 4 oz. cheddar cheese shredded
  • 2 tbsp butter
  • 1 tsp dill
  • salt and pepper to taste

Chop leeks and shallots and saute in butter for 5 – 10 minutes. Boil potatoes until soft approximately 20 minutes. Cool potatoes and slice into 1/4″ slices. Remove stems from spinach. Heat pie crust for 5 minutes on 325 degrees. Line pie crust with cooked leeks and shallots. Cover them with spinach and cooked potatoes. Top with shredded cheddar cheese. Whip half & half and eggs together adding dill, salt and pepper. Cover with the half & half and egg mixture. Heat on 375 degrees for 35 – 40 minutes or until golden brown.






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