Spinach and Leek Quiche with Sheep Cheese

Spinach and Leek Quiche with Sheep Cheese

As you can tell, I have a surplus of leeks! Not that I’m complaining, I mean… I LOVE LEEKS. This recipe included the spinach from your recent CSA box as well as those leeks (of course). In order to make the quiche, we needed cheese. The fresh rosemary garlic sheep cheese from Black Sheep Creamery was a perfect match for this little dish. Who says real men don’t eat quiche?

 

Recipe by : Mirinda @ Boistfort Valley Farm
Spinach and Leek Quiche with Sheep Cheese
Servings
6
Servings
6
Spinach and Leek Quiche with Sheep Cheese
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Preheat the oven to 400F.
  2. Place pie crust on a baking sheet and bake until golden, about 15 minutes. Set crust aside and reduce the oven temperature to 375°F.
  3. In a small pan, heat butter and chopped leaks over low/medium heat for 10 minutes, until golden brown. Set aside.
  4. In a large bowl, whisk together eggs, milk, cream, salt, pepper and cooked leeks.
  5. Spread spinach in bottom of crust and dot with sheep cheese. (we used Black Sheep's Rosemary Garlic Cheese but you can substitute goat cheese) Pour egg mixture on top and bake until poofed in the center and lightly browned. This should take 40 to 50 minutes.
  6. Set aside to cool until warm or serve at room temperature.
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