Leek Quiche with Water Spinach and Fontina - bwqualitygrowers.com

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