Spinach, Leek and Goat Cheese Quiche With Olive Oil Crust
This spinach, leek and goat cheese quiche recipe dishes up all the craveable quiche goodness you could want in a more healthful way.
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 www.elliekrieger.com.
Cooking tools:
- Pie weights
- Pastry brush
- Cooling rack
- Pie dish
- Oven
- Stove
- Mixing bowl
- Whisk
- Fork
- Skillet
- Baking sheet
- Measuring cup
- Measuring spoon
- Aluminum foil
- Chef's knife
- Cutting board
Ingredients
- 2/3 cup (80 grams) whole-wheat pastry flour (or 1/3 cup each all-purpose flour (40 grams) and regular whole-wheat flour (40 grams)
- 1/2 cup (62 grams) all-purpose flour
- 1/4 teaspoon kosher salt
- 1/3 cup (80 milliliters) olive oil, plus 1 teaspoon for brushing
- 2 tablespoons cold low-fat milk (1 percent)
- 1 tablespoon olive oil
- 1 large chopped leek, white and light green parts only (about 1 cup)
- 3 cups (2 ounces/60 grams) loosely packed fresh spinach leaves, coarsely chopped
- 1/3 cup (20 grams) fresh flat-leaf parsley leaves, chopped
- 1/2 teaspoon kosher salt, divided
- 3 ounces (90 grams) soft goat cheese (chevre), at room temperature
- 1 cup (240 milliliters) low-fat milk (1 percent), divided
- 3 large eggs
- 1/4 teaspoon freshly ground black pepper
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