Tag Archives: quiche

Leek, Potato and Spinach Quiche

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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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Quiche

Many years ago, long before the internet when cooks cut out recipes from magazines and put them in recipe boxes, I saved a recipe for Quiche. Even though I don’t have the paper clipping, I’ve been making a version of this Quiche for many years. The secret to a creamy and rich Quiche is in using fewer eggs and more cream. There are so many tasty ways to make quiche. Here is the one I made today.

Broccoli and Cheese Quiche

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Ingredients

  • 1 1/2 cup whipping cream
  • 2 Large Eggs
  • 1 cup finely shredded parmesan cheese
  • 1 large head of broccoli (use only head not stalks) chopped
  • 4 green onions sliced
  • 1 tsp tarragon
  • salt & pepper to taste
  • 1 frozen deep dish pie shell

Preheat oven to 325 degrees and bake pie shell for 5 minutes. Remove pie shell. Whip eggs and cream together, add tarragon, salt and pepper. Chop broccoli and steam for 5 minutes. Slice onions. Mix broccoli and onions together and layer on the bottom of the pie shell. Cover with the parmesan cheese. Pour egg and cream over to fill the pie crust. Bake for 1 hour at 325.

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Broccoli Quiche

 

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