Quiche spinach and leek quiche: easy to prepare

published on 2 April, 2019 at 12:55

Ingredients:

1 pre-baked pie crust

For the leeks:

2 Tbsp olive oil (28g)

2 large leeks, white and pale green parts only, diced

Salt to taste

For spinach: 2 Tbsp olive oil (28g)

400g spinach

For the custard: 1 cup hot whole milk (242g)

1 cup cold heavy cream (242g)

3 large eggs (150g weighed without shell)

3.5 g salt (1.25 tsp Diamond Crystal Kosher or barely over 1/2 tsp table salt)

pinch of black pepper

pinch of nutmeg

40g grated gruyere Bake at 325F until the custard sets.

Preparation:

Make a pre-baked pie crust before cooking spinach and leek in a pan. Prepare custard and after mix all in the pie crust. Bake at 160° C about 35 minute; cool for 20 minute and enjoy.

Credit: https://www.youtube.com/watch?v=E-LNZjWRV48

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