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.
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{ 17 comments }
LOVE quiche!!!! This looks amazing!!!
Well you got my attention. That quiche looks amazing! Do you think this could be made crustless? Both as you mentioned for health, but also because I’m cheap and I know that my BF won’t eat quiche.
You could definitely make it without a crust! I like to use cupcake or mini cupcake tins too for individual quiches!
Ooh, wow. That looks so flavorful. It makes me feel a little better that your crust is not homemade. Glad I’m not the only one…
I enjoy quiche too, but it HAS to have the crust. (It’s just so integral in the blend of flavors/texture with the eggs.) This looks like a winner!
I love quiche and this looks so good with the goat cheese. Wow.
I found you on HLB, I am another MN blogger just stopping by to say hello!
I love quiche! Love, love, love it! I’ve been trying to make homemade pie crust when I make tarts and quiches this summer but it’s such a mean feat that sometimes I just avoid making them altogether! I need to reembrace the store bought crust!
is this the one you made for the dells weekend? it was sooo good. i cannot wait until the weather cools down so that i can use my oven!
I love quiche. The crust is often the best part. I think it’s a worthwhile splurge every now and again. Yum, it’s been almost a year since I had quiche!
I agree with you on every level. The healthy choice is certainly not always the right choice
This quiche looks awesome. I love that you use evaporated milk instead of cream.
My mom always uses evaporated milk!
That looks amazing!
I love the Wholly Wholesome whole-wheat piecrust for superfast pumpkin pies . . . yum! I’ve used it on a quiche before with great results, too! (I do make my own crusts most of the time, but sometimes, you just gotta use the convenience products!)
i love leeks, and i love goat cheese, and i love spinach. this looks fantastic – carbs make everything better, so i am totally with you on the addition of that pie crust
Wow! That quiche looks great! Saving this one. I need to get over my fear to cook with leeks…they can’t be that hard ha!
I agree about a good quiche crust. It can be so delicious! I haven’t had one like that in forever. I usually do a modified version which is good, but not the same. This one looks so great. Love all those greens!
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