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Spring Leek and Spinach Quiche with Goat Cheese and Arugula Salad Recipe

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4.1 from 15 reviews

  • Author: Lea
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Spring Quiche recipe is a delightful and savory dish perfect for any meal of the day. Featuring a combination of sautéed leeks, fresh spinach, creamy goat cheese, and a golden pie crust, this quiche is complemented by a fresh arugula salad dressed in lemon and olive oil. It's an elegant yet easy-to-make recipe that serves six and highlights seasonal flavors with a rich, creamy texture.

Ingredients

Vegetables and Herbs

  • 2 leeks, chopped
  • 2 cups fresh spinach, chopped
  • 3 cloves garlic, minced
  • 2 cups arugula

Dairy and Eggs

  • 6 eggs
  • 1 cup half and half
  • ½ cup grated Parmesan cheese
  • 4 ounces crumbled goat cheese

Other

  • 1 premade pie crust
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Preheat the Oven: Set your oven to 400°F (204°C) to ensure it is hot and ready for baking the quiche.
  2. Sauté the Leeks: Heat a skillet over medium heat and sauté the chopped leeks until they start to soften and become translucent, releasing their mild onion flavor.
  3. Wilt the Spinach: Add the chopped spinach to the skillet in batches, allowing each batch to wilt before adding more, until all the spinach has been incorporated evenly with the leeks.
  4. Add Garlic and Seasonings: Stir in the minced garlic along with salt and pepper to taste. Once combined, turn off the heat to avoid overcooking the garlic and vegetables.
  5. Prepare the Egg Mixture: In a mixing bowl, beat the eggs with the half and half, salt, and pepper until fully blended to create a smooth custard base for the quiche.
  6. Add Parmesan Cheese: Stir the grated Parmesan cheese into the egg mixture to add depth of flavor and a slight nuttiness.
  7. Assemble the Quiche: Line an unbaked pie crust with the sautéed leeks and spinach mixture, spreading it out evenly across the bottom.
  8. Pour Egg Mixture: Carefully pour the egg and Parmesan mixture over the vegetables in the pie crust, ensuring it distributes evenly.
  9. Top with Goat Cheese: Sprinkle the crumbled goat cheese over the top to add creaminess and tangy flavor.
  10. Bake the Quiche: Place the quiche in the oven and bake for 50 minutes or until the center is set and the crust is golden brown.
  11. Prepare the Arugula Salad: In a small bowl, whisk together olive oil and lemon juice. Toss the arugula in this dressing to coat evenly.
  12. Serve: Once the quiche has cooled slightly, top it with the dressed arugula salad to add fresh, peppery contrast to the rich quiche.

Notes

  • Make sure not to overcook the spinach when wilting to retain its bright color and nutrients.
  • The quiche can be served warm or at room temperature.
  • You can substitute half and half with whole milk or cream depending on desired richness.
  • If you prefer, use homemade pie crust instead of premade for a more rustic texture.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: French

Find it online: https://recipesbylea.com/spring-leek-and-spinach-quiche-with-goat-cheese-and-arugula-salad-recipe/