Leek & Spinach Crustless Quiche

Even though we are in holiday mode and the winter months, a quiche is always welcome with a salad for dinner.

Easy & lighter than the usual winter fare.

This is a crustless quiche. Most tarts and quiches get their calories & fat from the buttery pastry crusts and oodles of heavy cream.

This has just a touch of cream and no crust.
It is savory and satisfying and you won't miss the extra calories.
This way we can eat all those yummy Christmas cookies and holiday treats!



Leek & Spinach Crustless Quiche:

1 bag of spinach leaves (not baby spinach, but the real heavy spinach with the veiny leaves), chopped (or 10 oz. frozen spinach, drained well)
3 leeks, trimmed and sliced (white and light green parts only
1 tbsp butter
olive oil
salt & pepper
1 cup grated Gruyere cheese
5 eggs
1/4 cup of half & half
salt & pepper to taste



In a skillet, cook the leeks in a tbsp of butter with a tablespoon of olive oil, about 3 minutes on medium heat until starting to cook.

Now add the fresh spinach leaves. It may look like a lot, but it will reduce more than 75% from the original volume!

Move the spinach around with the leeks another 2 minutes, until the spinach is wilted and season generously with salt and pepper.



In a large mixing bowl, whisk the eggs with the milk and once the leek mixture has cooled, add it to the custard. Fold in the grated cheese.

Butter a 9" pie plate and pour mixture into dish and bake 25-30 minutes at 350F until golden on top.

Let cool 15 minutes before serving.



Guilt free pleasures! Enjoy!