Friday, September 28, 2012

Goat Cheese, Leek and Spinach Quiche

Cooler days are here. Quiche, soup, and pie please.

My mom graciously made me lunch last Saturday and it included this yummy goat cheese and veggie quiche. I seriously love goat cheese. The flavor is prominent in this quiche, so be wary if it isn't your favorite (either use less or swap it for another soft cheese). She used a store bought crust, which didn't make it home from the store without a few bumps and crumbles.

There isn't much to say about this quiche, other than it's delicious, easy to whip up, and makes you smile on a chilly day. It's just as good the next day too!

Goat Cheese, Leek, and Spinach Quiche
Found by my mother, courtesy of

2 c. spinach, thinly sliced
1 medium leek, thinly sliced
4 oz. goat cheese
3 eggs
1 12-oz. can 2% evaporated milk
salt and pepper
1 pie shell, homemade or store-bought

Preheat your oven to 350°.

Heat a small frying pan over medium heat and lightly oil. Add leeks and saute until golden brown, about 3 minutes. Add spinach and cook for 1 minute. Remove from heat and set aside.

Crumble or spread goat cheese on the bottom of the pie crust. Top with leeks and spinach. 

Whisk eggs, milk, salt, and pepper, and pour over cheese and vegetables. 

Bake for one hour, until top is golden brown and eggs are cooked through.

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