Sometimes I find myself in a tough predicament.

Which JCrew shirt should I order? (All five is ok, right?)

What am I going to wear on my feet on the day of my wedding? (I’m having second thoughts on the shoes I have. Eek!)

And then especially fun predicaments like, what am I going to make with a bag of leeks?

I thought about pasta. I thought about stir-fry.

But then I had a major carb and cheese craving and cheesy leek french bread was born.

So if you find yourself with lots of fresh leeks (have a garden or get them from Dad’s garden like me?) make this.

And if you don’t? Go get some leeks and then make this.

It’s not fancy, it’s not really healthy, it’s just really, really good.

I love quiche, I really do but you see I rarely make real quiche. You know, the kind with a real pie crust. (And by real pie crust by no means do I mean home made. I mean real crust from the store ) I almost always make my quiches crustless, which while it is the healthy choice, isn’t always the right choice.

Friends, let me tell you know that while the crust may add a few more calories, grams of fat and carbs, what it adds in terms of decadence…let’s just say I’m enamored.

Goat Cheese, Leek & Spinach Quiche

• 1 medium-sized leek, thinly sliced
• 2 cups spinach, thinly sliced
• 4 oz goat cheese
• 3 eggs
• 1-12 oz can 2% evaporated milk
• 1 pre-made pie shell (I used Wholly Wholesome Organic)

Pre-heat oven to 350°.

Heat small pan over medium heat and coat with cooking spray. Add leeks to pan and sauté until golden brown, about 3 minutes. Add spinach and cook an additional minute. Set aside.

Crumble goat cheese on bottom of pie crust. Top with leeks and spinach mixture.

Whisk together eggs, evaporated milk and salt & pepper. Pour egg mixture over cheese and veggies.

Bake for about 60 minutes, until top is golden brown and eggs are cooked through. *If the top is getting too brown, top with tin foil.

Congratulations Tricia! You’ve won the Ball Canning Discovery Kit! Send me your address and I’ll get it sent out to you.