I tried another recipe from my cookbook, Simply in Season, last week for a quiche with leeks, broccoli, and spinach. This was sooooo good! We all loved it. Carson ate his entire slice, plus about a third of a second slice! (And they were normal-sized slices, too!) This is a definite keeper and something I'll make again! There's not as many eggs in this recipe as others I've seen, so if you like it more egg-y, you may want to use your own base recipe, but this veggie combo was awesome! I will probably try it with the base recipe I used before since I do like a little more egg-y taste, but this was a great change, though. I made a potato crust, since it's gluten-free. It tasted great! Definitely something I'll try again.
Spring Quiche Trio - Leek-Spinach-Broccoli Filling
1 cup evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup leeks, thinly sliced
1 cup broccoli, chopped
2 cups spinach, chopped
1 cup Swiss cheese, shredded (I used Fontina since that's what I had, then some co-jack to sprinkle on top)
(the recipe also calls for 1/2 cup fried and crumbled bacon, but I left it out)
Beat the eggs, milk, salt and pepper together. Set aside while you prepare your filling.
Saute the leeks and broccoli together in a greased frypan, 5-10 minutes. Add spinach and cook until wilted.
Place bacon (if using) and cheese into the bottom of the pan, on top of the crust. Then top with the veggie mixture. Then pour over the egg mixture. Bake in preheated 425 degree oven for 15 minutes. Then reduce heat to 350 and bake until browned on top and set in the middle, about 25-30 minutes. Allow to cool for 10-15 minutes before cutting and serving.
3 cups uncooked potatoes, coarsely grated
3 Tablespoons oil
Mix together the potatoes and oil. Press into bottom and sides of a 9-inch pie plate. Bake in preheated 425 degree oven until just starting to brown, about 15 minutes. Add filling and bake as directed.