Leek-Spinach-Broccoli Quiche

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

3 eggs
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.

Potato Crust
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.

Crustless Quiche

Today I made a crustless quiche to use up some eggs and veggies from my fridge and freezer. I used a recipe that my SIL Mary made a few weeks back as my base recipe, but I changed it up a bit. Ours was meatless and I used a variety of veggies - onions, carrots, celery, orange bell pepper, green beans, peas, spinach. I think I actually threw in a few too many veggies since my pie plate was very, very full - it kept spilling over the side when I was trying to get it from the counter to the fridge and then to the oven. But it was still yummy. I love quiche, Carson loves quiche, Kevin could take it or leave it, but he's going to have to suck it up from now on because I think it will become more of a regular thing since it goes over so well with Carson. Surprisingly, though, Kevin actually really liked this quiche tonight - he declared it as the "best quiche he's ever had" and thought it was "actually really good."

Crustless Quiche

2 cups cream, half and half, milk, or a combination of those
6 large eggs, beaten
1 1/2 cups grated cheddar cheese (I used co-jack)
1/2 cup grated parmesan cheese
1/2 tsp. kosher salt (I used garlic powder instead)
small pinch grated nutmeg or cayenne (I used nutmeg)
veggies - I used half of a medium-sized yellow onion, one finely chopped carrot, one finely chopped stalk of celery, half a bell pepper, about 3/4 cup frozen green beans, about 1 1/2 cups frozen spinach, and about 3/4 cup frozen peas

I sauteed all of my veggies with a little butter spray first, to soften them a little. Then I whisked the eggs and milk together, added the cheese, then added the veggies. Pour into a greased pie plate, covered it, and put it in the fridge overnight (I prepped the night before). I baked the quiche at 350 for about 40 minutes, then turned it up to 375 for another 20 minutes until it was set.