Recipe for a deliciously cheesy Spinach and Leek Quiche

Ingredients

Prep the dish:
soft butter
Ina Paarman’s Italian Cheese Sprinkle or fresh breadcrumbs

Filling:
200 g baby spinach
4 – 6 medium leeks, washed and finely sliced with 3 cm of the green tops
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
1 T (15 ml) olive oil
1 T (15 ml) butter
¾ cup (180 ml) grated cheddar or gouda cheese
2 T (30 ml) Ina Paarman’s White Sauce Powder or Maizena
½ cup (125 ml) fresh breadcrumbs (2 slices of bread)
3 eggs
1 cup (250 ml) fresh cream

Topping:
1 T (15 ml) olive oil
remaining cheese/breadcrumb mixture

How to
Adjust the oven shelf to the middle position. Preheat the oven to 170°C.

Butter a 20 cm or 22 cm round quiche dish really well with soft butter, shake over the Cheese Sprinkle so that it forms a thin coating on the bottom and sides of the dish (see video).

Place dish in the freezer to set the sprinkle while making the filling.

Place the spinach in a colander and pour over boiling water to wilt the leaves. Then squeeze it between two plates to remove excess liquid.

Chop the spinach leaves finely and keep on one side, season lightly with Green Onion Seasoning.

Sauté leeks in the oil/butter mixture until completely soft and just beginning to brown slightly. Season with Green Onion Seasoning.

Add the chopped spinach. Leave to cool.

Toss the cheese with the White Sauce Powder and breadcrumbs, sprinkle half of this mixture onto the base of the quiche dish.

Add the leek and spinach mixture and even it out in the dish.

Beat the eggs with the cream and pour over the vegetables. Lightly fork the liquid through the filling.

Toss the remaining cheese/breadcrumb mixture with the olive oil and sprinkle over the top.

Bake for 30 minutes until set and puffy. Switch off the oven, open the door slightly, and leave the quiche in the warm oven for a final 10 minutes.

Serve warm or at room temperature.

 

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