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.
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