Lucky Spinach and Leek Quiche

There must be a million ways to make a quiche - the options are endless. That's what I love about them, you can add almost anything to the base of eggs and cream, such as: veges, fresh herbs, meats, cheeses...

I wanted to "go green" with this quiche in honour of St. Patrick's day. I came across a blog post from Diamonds for Dessert where she formed four leaf clovers out of tart tins. Of course I had to try it, however I love the way she was able to form the shape better than I did (way better!), plus she gives two options on how to get the clover shape.

This recipe has no meat in it but you can definitely add anything to it, I'd probably go with smoked ham or cooked bacon, but cooked sausage would work well also. Use what you have in your fridge, that is always my suggestion when making things like this.

Source: Diamonds for Dessert

See what I mean? Hers look like a clover! However, you will love this recipe - it's delicious!!!

Recipe

Serves 4

Ingredients:

10 oz frozen spinach, thawed and drained (or fresh cooked) 3 eggs 1/3 cup half-and-half 1/2 cup grated Gruyere 1/4 cup grated Asiago 3 oz. cream cheese, room temperature 1/2 cup diced onion (white, red, or green onions)

1/2 leek thinly sliced

1 tsp freshly chopped thyme 1/2 tsp salt 1/2 tsp pepper 1 recipe The Flakiest Pie Crust

Preparation:

• Make The Flakiest Pie Crust, form into a flat disc and refrigerate until ready to use.

• Saute diced onion and thinly sliced leek on med/low heat, you don't want them to brown. Once onion and leek are translucent (approx 5-7 min) remove from stove and transfer into a medium bowl. Let cool until room temperature then add spinach, cheeses, eggs, cream, thyme, salt and pepper. Mix well, making sure the cream cheese is thoroughly incorporated.

• Remove dough from fridge, roll out until about 1/8 inch thick or desired thickness. Cut out 6 circles a little bigger than your tin - my friend at Diamonds for Dessert walks you through the process of making the clover shape. Cool dough in tins for about 20 min in fridge before baking. Blind bake crust in a 350°F oven for about 10 min. Remove from oven and let cool about 10 min. Then, fill with quiche filling - making sure not to over fill, the overflow will stick the crust to the tin making the quiche difficult to remove from the tin once baked. Bake in 350°F oven for about 25 min. Let cool for approx 10 min before removing from tin, then place on lined cookie sheet and bake for another 10 min or until the outer edges are browned.