Leek Quiche with Water Spinach and Fontina
Fresh and flavorful– this Quiche with Water Spinach and Fontina is packed with savory goodness! Enjoy it warm, at room temperature, or chilled for any occasion.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bwqualitygrowers.com.
Cooking tools:
- Pie dish
- Quiche pan
- Grater
- Chef's knife
- Cutting board
- Skillet
- Stove
- Oven
- Mixing bowl
- Whisk
- Spatula
- Baking sheet
- Parchment paper
- Aluminum foil
- Measuring cup
- Measuring spoon
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
- 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
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