Quiche de puerros con espinacas y queso Gruyère

Ingredientes

• 1 pie crust dough
• 2 Tablespoons unsalted butter
• 1 Tablespoon extra virgin olive oil
• 3 medium leeks (225g, sliced into half moons)
• 3 cloves garlic (minced)
• 1 Tablespoon fresh thyme (chopped)
• 2 cups spinach (roughly chopped)
• 4 eggs
• 1 cup heavy cream
• 1/2 teaspoon kosher salt
• freshly ground black pepper (to taste)
• 2 ounces gruyere cheese (shredded (approx 1 cup shred))

Preparación

1. 1

   Par-Bake Crust: Preheat oven to 375°F. Place the pie crust (homemade or store-bought) in a 9-inch pie pan. Trim edges and crimp as needed. Chill in the fridge as the oven preheats. Place a piece of parchment paper inside the crust and line with pie weights or dried beans. Bake for 8-10 minutes until edges are slightly golden brown. Reduce the oven temperature to 350°F.

2. 2

   Make sure the leeks are clean by slicing off the root end and the top dark green parts. Slice the cylinder down the middle, and then cut into thin half moons. Place in a bowl of water, swish around, then remove the leeks and rinse.

3. 3

   Veggie Filling: Melt the butter and heat the oil in a large skillet over medium heat. Add the sliced leeks with a pinch of salt, and saute for 10-12 minutes until soft; if they are turning brown or crisp at all, add a little water to keep them moist. Add garlic and thyme (and another pinch of salt) around 8 minutes, and saute for 2-3 minutes as the leeks finish cooking. Stir in spinach until wilted.

4. 4

   Egg Mixture: whisk together the eggs and cream, along with salt and pepper, until combined.

5. 5

   Place the veggie filling evenly across the bottom of the par-baked crust. Sprinkle the cheese across the top. Pour the egg mixture evenly into the pie crust. Bake at 350°F for 27-30 minutes. Check around 18-20 minutes to cover the edges of the crust if they are browning too quickly.

6. 6

   Let the quiche rest for at least 15 minutes before slicing. Enjoy it warm or at room temperature.