Spinach, Leek, and Fontina Quiche

This homemade quiche is packed with water spinach, leeks, and fontina cheese, providing a creamy and cheesy delicious breakfast that sneaks in plenty of veggies.

By @wellseasonedstudio

Original recipe source

Cook time: 50 minutes

Servings: 8

Ingredients

• 2 cups water spinach ends trimmed
• 2 tbsp unsalted butter
• 2 tbsp extra virgin olive oil
• 2 leeks trimmed, halved, thinly sliced, and washed
• 1 shallot thinly sliced
• 0.5 tsp kosher salt
• 1.5 cups heavy cream
• 4 large eggs
• 1 cup fontina cheese grated
• 0.5 cup Parmesan cheese grated
• 1 tsp kosher salt
• 0.25 tsp black pepper
• 2 tbsp fresh thyme finely chopped
• 0.125 cup Parmesan cheese for topping
• 0 parchment paper optionally for lining

Instructions

1. Preheat an oven to 375°F. Remove the leaves from the water spinach, then roughly chop and set aside. Cut the stems into ½-inch long pieces.
2. Heat butter and olive oil in a skillet over medium-high heat. Add water spinach stems, leeks, and shallot, and season with ½ tsp kosher salt. Cook for 5-7 minutes, stirring occasionally.
3. In a large bowl, whisk together heavy cream, eggs, grated fontina, grated Parmesan, remaining 1 tsp kosher salt, ¼ tsp black pepper, and chopped thyme leaves. Stir in the sautéed veggies.
4. Spray a pie dish or quiche pan with nonstick spray, then pour the quiche batter on top. Top with a little additional grated Parmesan.
5. Place the quiche on a parchment or foil-lined rimmed baking sheet. Bake for 40-45 minutes or until the top is a light golden brown and the center of the quiche is mostly firm. Allow to cool for 5-10 minutes before slicing.