Savory Greens and Leek Quiche: A Wholesome and Delicious Meal

“One cannot think well, love well, sleep well, if one has not dined well”, Virginia Wolf, British Novelist. Today we want to dine well from a recipe from Mount Olympus. An amazing quiche recipe that even would have Zorba the Greek dancing around with a bottle of ouzo. Enjoy this meal with a lovely Greek salad on the side.

This Savory Greens and Leek Quiche is a delightful and nourishing dish packed with the goodness of leafy greens, tender leeks, and a creamy, cheesy custard. Perfect for breakfast, brunch, or a light dinner, this quiche is sure to impress. Here’s a simple recipe to enjoy

Ingredients:

1 single pie crust (homemade or store-bought, 9-inch)
2 tbsp (30ml) olive oil
2 medium leeks, white and light green parts only, thinly sliced (about 2 cups)
3 cloves garlic, minced
4 cups (120g) packed mixed greens (such as spinach, kale, or Swiss chard), roughly chopped
Salt and pepper, to taste
4 large eggs
1 cup (240ml) whole milk
½ cup (120ml) heavy cream
1 cup (100g) grated Gruyère or Swiss cheese
¼ cup (25g) grated Parmesan cheese
1 tsp Dijon mustard
½ tsp dried thyme (or 1 tsp fresh thyme leaves)
¼ tsp grated nutmeg

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Instructions:

1. Prepare the Pie Crust: Preheat your oven to 375°F (190°C). Roll out the pie crust and press it into a 9-inch pie dish, trimming any excess dough. Prick the bottom of the crust with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Blind-bake the crust for 15 minutes, then remove the weights and parchment paper and bake for an additional 5-7 minutes, until lightly golden. Set aside.

2. Sauté the Leeks and Greens: In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook, stirring occasionally, for about 5 minutes, until softened. Add the minced garlic and cook for an additional 1 minute, until fragrant. Stir in the chopped greens, season with salt and pepper, and cook for about 3-5 minutes, until the greens have wilted and any excess liquid has evaporated. Remove the skillet from the heat and set aside.

3. Prepare the Custard: In a large bowl, whisk together the eggs, milk, heavy cream, Gruyère or Swiss cheese, Parmesan cheese, Dijon mustard, dried thyme, and grated nutmeg. Season with salt and pepper to taste.

4. Assemble the Quiche: Spread the sautéed leeks and greens evenly over the bottom of the pre-baked pie crust. Pour the custard mixture over the top, ensuring that the greens are evenly distributed.

5. Bake the Quiche: Place the pie dish on a baking sheet and bake for 45-55 minutes, or until the quiche is set and the top is lightly golden. If the crust begins to brown too quickly, tent the edges with aluminum foil. Allow the quiche to cool for about 10 minutes before slicing and serving. Enjoy your Savory Greens and Leek Quiche!

Nutritional Data (per serving):

Calories: 390
Total Fat: 29g (45% DV)
Saturated Fat: 14g (70% DV)
Cholesterol: 170mg (57% DV)
Sodium: 460mg (19% DV)
Total Carbohydrate: 18g (6% DV)
Dietary Fiber: 2g (8% DV)
Sugars: 4g
Protein: 16g (32% DV)

DV = Daily Value, based on a 2000-calorie diet

This Savory Greens and Leek Quiche is a comforting and nourishing dish that’s perfect for any meal of the day. The combination of tender leeks, hearty greens, and a creamy, cheesy custard creates a harmonious blend of flavors that will leave you satisfied and craving more. Bon appétit!

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